Have you ever thought of whipping up a batch of turkey eggs or making turkey egg omelets? I’d venture to say most people haven’t thought about this, but why?
Let’s find out all about turkey eggs, whether you can eat them or not, and more!
Turkey eggs are an intriguing and underutilized ingredient. Their rich, creamy taste makes them worth seeking out. But you may be wondering – what do turkey eggs taste like compared to familiar chicken eggs?
A Subtle Difference in Flavor
The flavor of turkey eggs is quite similar to chicken eggs. The taste differences are subtle enough that many people find them indistinguishable.
Most people agree turkey eggs have a slightly richer and creamier taste. This is likely due to their higher fat content. However, this difference is very slight. Turkey eggs are much closer in flavor to chicken eggs than intensely flavored eggs like duck.
Some food connoisseurs claim they can detect a smoother, richer turkey egg taste But these nuances are challenging to pinpoint accurately. The bottom line is turkey eggs make a seamless substitution in any recipe calling for chicken eggs The flavors are so close that few would notice a difference.
Nutrition Profile
Here is how the nutrition of turkey eggs compares to chicken eggs:
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Turkey Egg (large)
- Calories: 135
- Protein: 10g
- Fat: 9g
- Cholesterol: 736mg
- Vitamin A: 15% Daily Value
- Calcium: 8% DV
- Iron: 18% DV
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Chicken Egg (large)
- Calories: 72
- Protein: 6g
- Fat: 5g
- Cholesterol: 186mg
- Vitamin A: 10% DV
- Calcium: 2% DV
- Iron: 5% DV
Turkey eggs contain over twice as much cholesterol as chicken eggs. But they provide more vitamin A, calcium, and iron. Overall, turkey eggs are nutritious but should be consumed in moderation by those concerned about cholesterol.
Larger Size and Firmer Shell
The most noticeable physical difference between chicken and turkey eggs is size. On average, turkey eggs weigh about 2 ounces – approximately 50% heavier than a large chicken egg.
Turkey eggs also have a thicker shell that is more challenging to crack. The membrane between the shell and egg white may be slightly firmer as well. These minor differences make turkey eggs a bit trickier to handle in the kitchen.
Best Cooking Methods
While the flavor is similar, the larger size and structural differences of turkey eggs lend themselves better to certain cooking methods:
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Scrambled – The thicker whites whip up into fluffy scrambled eggs. Add milk or cream for extra richness.
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Poached – Carefully crack turkey eggs into gently simmering water. The firm whites hold their shape nicely when poached.
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Baked Goods – Turkey eggs add moisture and richness to items like cakes, breads, and custards. Adjust other liquids to account for their larger volume.
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Hard Boiled – Boil for 13-15 minutes for creamy, sliceable hard boiled turkey eggs. The firm yolk won’t break apart easily when peeled.
Frying turkey eggs with runny yolks is not ideal. Their thicker whites and membranes take longer to set, often resulting in undercooked eggs.
Why Turkey Eggs Are Less Common
Turkey eggs are far less widely available than chicken eggs, even at farmers markets. Here are some of the reasons behind their scarcity:
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Lower Production – Turkeys only lay about 100 eggs annually vs 300+ for top chicken breeds. Their breeding cycle also results in fewer eggs overall.
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Higher Costs – It’s more expensive for farms to raise turkeys and collect eggs vs chickens. This drives up prices to around $3 per turkey egg.
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Strong Hatching Demand – Most turkey eggs are used for breeding more turkeys, not for eating. Turkey egg production for food is not cost effective.
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No Large-Scale Production – There is no commercial “factory farming” of turkeys for eggs like with chicken eggs. Turkey eggs come from small farms.
Satisfy Your Curiosity
Turkey eggs offer a uniquely flavored, nutritious alternative breakfast ingredient. Their impressive size and speckled appearance also makes them a conversation piece.
While seeking out turkey eggs takes some effort, their advantages make them a worthwhile culinary adventure. Sampling this underappreciated ingredient unlocks a new world of flavor possibilities.
So if you get the chance to try turkey eggs, take it! Their subtle richer taste lives up to the hype. A taste test proves their flavor is similar to chicken eggs, but with a delicate creaminess all their own.
Have Turkey Eggs Ever Been a Thing?
Yes, they used to be quite popular. But this was looonnnggg before the fast-paced commercialization Americans sought after. In the late 1800’s they were a regular menu item in homes and in restaurants. They were favorites of chefs and food connoisseurs.
But once things became industrialized and commercialized turkey eggs faded into the background.
Can We Eat Turkey Eggs?
Believe it or not, you can most certainly eat turkey eggs. There is not a single reason that you can’t eat turkey eggs – except for the fact that you might be weirded out about the thought. And if you do eat turkey eggs, will you live to tell the story?
Yes, you will live. They taste identical to chicken eggs and have the same basic set of minerals and vitamins. Indeed, they have vitamin b, magnesium, folic acid, phosphorus, calcium, zinc, potassium, sodium, and more! So there is no reason to be afraid.
So why do we hear about chicken eggs, quail eggs, and duck eggs – but not turkey eggs? I mean let’s be real, have you ever seen a dozen turkey eggs on sale at your local grocery store? Or even a specialty store? No….and why is that?
The reason is not some super secret, it’s quite simple in fact. Turkeys don’t lay as many eggs each year as chickens do. And in addition to that, they don’t start laying quite as early as chickens (chickens start at 5 months, turkeys at 7). And finally, they eat a whole lot more food to produce to small number eggs of they lay (compared to chickens).
Due to the obvious scarcity of their eggs, it’s simply not profitable for the commercial industry to raise turkeys for eggs since turkeys lay eggs so infrequently.
What Do Turkey Eggs Taste Like?
FAQ
Do turkey eggs taste good?
Yes, you absolutely can eat turkey eggs. They are somewhat like duck eggs in that they are richer and creamier in taste. However, turkeys don’t lay nearly as many eggs as chickens – perhaps 100 a year as opposed to a hen’s 300, so don’t expect to enjoy them too often.
Why don’t we commonly eat turkey eggs?
Turkey eggs are less familiar to most people, leading to lower demand. Production and Availability: Turkeys lay fewer eggs than chickens. A hen can lay about 250-300 eggs per year, while a turkey may lay only 100-150. This lower production makes turkey eggs less commercially viable.
Why don t supermarkets sell turkey eggs?
However, despite their unique taste and potential uses, the scarcity and higher cost of turkey eggs restrict their presence in mainstream cuisine and retail …
How many turkey eggs equal one chicken egg?
The quick answer is 1 turkey egg to 2 chicken eggs.