Ostrich eggs are studied chemically in the process of investigating their suitability for table consumption. Some comparisons are made between ostrich eggs and those of chicken and duck eggs. The obtained results indicated that the contents of ostrich eggs are similar to those of other chicken and duck eggs in term of proportion of main components and chemical composition. Moreover fatty acid profiles compared between ostrich, chicken and duck eggs revealed that ostrich eggs have reduced portions of monounsaturated fatty acids and increased portion of saturated fatty acids as well as polyunsaturated fatty acids. Although the production of fresh ostrich eggs for consumption is currently not seen as having great potential. There appears to be no reason why those not used as hatching eggs should not be utilized for the human consumption