Buy Fresh Ostrich Eggs Online

The majority of our eggs are incubated. So fresh eggs are seasonal and limited. Typically they are available starting May. Ask us to put you on our list and we'll contact you once eggs are available.

buy fresh ostrich eggs online

An ostrich egg ranges in color from tan to bone-white and is very shiny. An ostrich hen can lay 1 or 2 eggs a week during their breeding season (between April and September) and might produce eggs for up to 30 years.

Just how big are ostrich eggs? They are approximately 6 inches long and 5 inches wide. They weigh on average 3 pounds and contains almost 2 pounds of egg protein. The eggs are the equivalent of 2 dozen chicken eggs.

For over 100,000 years, ostrich shells had both practical and artistic uses in many different cultures. Archaeologists working around the Mediterranean have found evidence of ostrich eggshells as far back as the 7th century B.C. Many African archaeological sites offer proof of shells being used to store and transport water or paints.

One of the most popular practices is using ostrich eggshells in graves. The intricately decorated eggshells symbolized resurrection and eternal life. The practice is well documented for cultures between the 4th and 2nd centuries BC. Today many Muslims continue to use ostrich eggs to honor their dead, hanging them above burial places.

Ostrich eggs are known for their high nutritional value. One ostrich egg weighs about 1,5 kg and is equivalent to 24 chicken eggs. These eggs can be poached, fried or the easiest way scrambled. Each egg contains approximately 2000 calories, 47% protein and 45% fat. Ostrich eggs do not contain any sodium. Because of this, ostrich eggs may be a better choice for people on a low sodium diet.

Buy Ostrich Egg Online with London Grocery delivery. Known as the largest egg, Ostrich Egg has a buttery taste when compared with normal eggs. You can cook ostrich eggs as poached, fried or scrambled.

There's more good news. Thanks to the increasing availability of non-chicken eggs, home cooks can branch out to the duck, goose, ostrich, and quail varieties, too. While you're unlikely to find these more unusual eggs at the average supermarket, they are popping up with more regularity at farmers' markets, gourmet shops, and ethnic grocery stores; some non-chicken eggs are even available online or by phone order. A good place to start is LocalHarvest.org. Note that you can expect to pay a premium for these rarer eggs.

Duck, goose, ostrich, and quail eggs have their own characteristic colors, shapes, and sizes, but perhaps not surprisingly, most people think they taste like chicken eggs. In fact, according to Ariane Daguin, founder of culinary retailer and restaurant purveyor D'Artagnan, "what makes a difference in the taste is really what the animal eats."

When shopping, avoid eggs with visible cracks or off odors. Always store eggs in the refrigerator, where they will keep for up to three weeks, though it's important to check the "use by" date to ensure freshness. If you purchase eggs at a farmers' market they may have a little dirt on them, but that can easily be washed off. In How to Boil an Egg, Carrarini recommends waiting to wash eggs until you're ready to use them: "The shell is porous so it should not be washed before storage as this will make it permeable to smells such as garlic."

Characteristics: Joyce Quattro of Quattro's Game Farm in Pleasant Valley, New York, describes duck eggs as about the size of a jumbo chicken egg with a smooth, beige-gray shell. The shell is thicker than that of a chicken egg, so you need to hit it a bit harder to crack it, but it's not difficult. Once you do crack a duck egg, you'll notice that the yolk is very large. This, Quattro explains, is why duck eggs have a higher fat content and a creamier texture than chicken eggs, adding that, "bakers like [duck eggs] because they make really silky batter." Daguin offers a similar assessment: "A lot of pastry chefs prefer [duck] eggs when they make flan, crème brûlée, or anything where you need a custard texture." In terms of flavor, she describes duck eggs as "the same as chicken." Quattro agrees, but adds that duck eggs have a lot of egg flavor and are like a more intense chicken egg. Cooked whole, duck eggs can be a delicacy, as with balut (fertilized duck egg), a Filipino delicacy, and salted duck eggs, which are popular in China. Availability: Duck eggs are available at some farmers' markets and are often considered a seasonal item: Quattro Farms offers them in the spring only ($12 per dozen) whereas D'Artagnan sells duck eggs year-round via phone order ($40 for 20 eggs; 1-800-DARTAGNAN). DuckEggs.com is another year-round source ($54 for 18 eggs, inclusive of shipping and handling). Whole Foods Markets in the Pacific Northwest, Northern California, and the Mid-Atlantic regions sometimes carry duck eggs. Nutritional Information: One whole, fresh, raw duck egg (70 g) contains 130 calories, 10 g fat (3 g saturated fat), 619 mg cholesterol, 9 g protein, and 102 mg sodium. Recipes to try: Coffee-Caramel Crème Brûlée Cream Cheese Flan with Quince Compote

Characteristics: Quattro describes goose eggs as "huge" with a "really funky, intense eggy flavor." Goose has become very popular at the holidays, so Quattro's Game Farm doesn't always have any birds left over to lay eggs. When they are available, Quattro's goose eggs are roughly equivalent to two jumbo chicken eggs and have a white shell; they tend to sell out quickly, even with their $3-per-egg price tag. She recommends frying goose eggs or using them to make omelets (but bear in mind that goose eggs are particularly high in cholesterol). Availability: Look for goose eggs at farmers' markets or high-end specialty gourmet shops. Sales are seasonal, with goose eggs primarily available in the spring. If they're unavailable locally, try online sources such as Lake Meadow Naturals ($60 for 6 eggs) and Tuckers Turkey Farms ($30 for 6 eggs). Nutritional Information: 1 whole, fresh, raw goose egg (144 g) contains 266 calories, 19 g fat (5 g saturated fat), 1,227 mg cholesterol, 20 g protein, and 199 mg sodium. Recipes to try: Fried Egg and Sausage Ciabatta Breakfast Pizzas Cauliflower and Feta Omelet

Characteristics: At only 9 grams each, quail eggs are significantly smaller than the average chicken egg (a large chicken egg weighs approximately 50 grams). Quail eggs have a high yolk-to-white ratio and are sometimes described as "gamy," but according to Daguin, they taste almost exactly the same as chicken eggs. She finds quail eggs "visually more attractive" for their freckle-like brown specks, adding that their popularity is "all about the attraction of the miniature size." As long as you make adjustments for size, quail eggs can be used interchangeably with chicken eggs. Caterers and party-planners take note: Daguin suggests that "it's very impressive to do little things like a [small] open sandwich, such as croque madame," or to serve hors d'oeuvres topped with a quail egg. In other culinary cultures quail eggs have already found their niche: They're served with steak tartare in France, marinated in soy sauce in Korea, and paired with chorizo and toast for Spanish tapas. Availability: Quail eggs are available at farmers' markets, specialty food shops, Asian markets, and some supermarkets. D'Artagnan sells quail eggs year-round in retail shops and on their Web site ($9 for 15 eggs); Renaissance Chicken ($12 for 20 eggs) and Turnbull Farms ($6 for 12 eggs) also sell quail eggs online. Some Whole Foods Markets in the South and Mid-Atlantic regions also offer quail eggs. Nutritional Information: 1 whole, fresh, raw quail egg (9 g) contains 14 calories, 1 g fat (0 g saturated fat), 76 mg cholesterol, 1 g protein, and 13 mg sodium. Recipes to try: Truffled Quail Eggs Quail Eggs with Toasted-Sesame Salt

Transporting EOEs by road freight with the ostrich meat trucks substantially minimised handling and temperature fluctuations, and although a slight improvement on method one was noted, EOE viability was still poor. Between 41.7% and 66.7% of eggs arriving in four batches were confirmed as nonviable by day six of incubation, and of those that survived, only 8.3% to 33.3% were viable at 28 days.

Designing experiments that involve the use of EOEs should take the timing of the ostrich breeding system into consideration. As opposed to specific pathogen-free chicken eggs, which may be obtained any time as required, ostrich eggs are only available during their breeding season, which coincides with increased photoperiod and may vary with altitude and latitude (Bertram 1979; Ipek & Sahan 2004; Smith et al. 1995). Breeding peaks around early spring in the northern hemisphere; whereas in the southern Africa, production spans June (mid-winter) to January (summer) (Lambrechts 2004).

The physical characteristics and chemical composition of ostrich eggs are reviewed in the process of investigating their suitability for table consumption. Some comparisons are made between ostrich eggs and those of other avian species, and it is concluded that their physical appearance may make them attractive to consumers. The extremely strong shells of ostrich eggs make them very resistant to breakage during handling and transportation, while also serving as a basis for the making of curios. The limited data available indicate that the contents of ostrich eggs is similar to that of other avian species in terms of the proportion of main components and chemical composition. 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 table consumption. 041b061a72