The ostrich egg is the king of eggs. Its contents equal approximately 20–25 chicken eggs and represent a food of remarkable nutritional and culinary value. In addition, it has high biological value, being rich in essential nutrients required for the normal functioning of the body.
The primary function of fertilized eggs is reproduction and species preservation; therefore, most ostrich eggs are used for hatching. Eggs intended for consumption are strictly separated from hatching eggs and are available only outside the hatching season. Microbiological and chemical analyses are performed by the Institute for Food Safety, Feed and Environment, Faculty of Veterinary Medicine, University of Ljubljana (accreditation number LP-021).
An ostrich egg offers a unique way to enrich menus and create new culinary experiences – from preparing pancakes, omelets, traditional pasta, and soups to an impressive opening at picnics or business gatherings. It can also serve as an innovative gift idea.
