The properties of ostrich egg were examined by measuring proportional parts, shape index, yolk index, percentage of thick albumen, pH of albumen and yolk, chemical compositions, color, rheological properties of albumen, compared with those of white leghorn hen egg. The shell of ostrich egg was extremely thick, the ratio of shell weight to egg weight was 20.0% (12.4%: hen egg), and yolk index was 0.17 (0.39: hen egg). Chemical properties of ostrich egg were similar to those of hen egg. The adhesion in physical properties of ostrich egg albumen was higher than that of hen egg. SDS-PAGE patterns of albumen and yolk were different between ostrich egg and hen egg. As the weight of ostrich egg is about 20 times as much as that of hen egg, ostrich egg is expected as an useful food resource.