Just like chicken eggs, sort of!
I just returned from my daughter's wedding which took place at the Figueroa Mountain Farmhouse resort in Los Olivos, CA, where they have several ostriches and encourage eating the eggs. I am a fairly avid foodie and have managed to travel most of the world (thanks to the US Navy & 13 years in international banking), but have never tried an ostrich egg. Needless to say, I was determined to take advantage of this situation; I got some instructions from the Farm's caretaker and proceeded. First of all, they're huge - one ostrich egg is probably two dozen chicken eggs; second, you need to chip the end off with a hammer & screwdriver and it takes a knife to cut through the membrane; third, the "white" is far more viscous than a chicken egg and it takes some mighty shaking to get the whole lot out of the egg; finally, because the whit is so thick, it must be beaten far longer than regular eggs. The first morning I prepared an egg in a very normal manner: beat the egg with milk and scrambled it in butter with some added herbs. Now, since I had never tried an ostrich egg and it sounds somewhat exotic, I expected (and hoped) it would taste "exotic" (whatever that means). I was disappointed - it tasted like bland scrambled eggs ("EggBeaters" comes to mind). The next day, I tried another egg with sauteed peppers & onions and it was much better; it tasted like "EggBeaters' with peppers & onions, but at least it tasted.
If you need to feed an army, an ostrich egg might be an answer - but doctor it up!
Mario