Penguin eggs were relished by the Vicomte de Mauduit:

Penguin eggs: greenish white … about the size of a turkey’s, should be eaten hard-boiled, cold with a salad. To hard-boil them takes about three-quarters of an hour; when shelled, the whites appear like pale green jelly … they are as delicious to the taste as they are attractive to the eye.
[The Vicomte in the Kitchen; 1933]

Penguin meat itself was served up by John Thompson, cook on Captain Cook’s first expedition to the Southern Ocean (1768-71); Cook described the flesh as “reminiscent of bullock’s liver”.