Americans love eggs, at least chicken eggs: on average, a given American eats about 250 chicken eggs per year. And sure, we’ve started dabbling in other delicious and interesting varieties: the rich, enormous yolks of duck eggs, the tiny delicacy of quail eggs, the technically edible emu egg. But have you ever been served a turkey egg? Or even thought about it? Probably not.
Why not, though? Turkey eggs are totally edible: Those who have backyard turkeys report their eggs taste remarkably similar to chicken eggs. They are slightly bigger, the shell slightly tougher, and the membrane between the shell and the egg slightly thicker, but otherwise, not too different. And the US produced more than 233 million turkeys in 2015, according to the National Turkey Federation. Turkey is the fourth-most-popular meat in the country, behind only chicken, beef, and pork. There are plenty of turkeys around! So what’s the deal? Why are turkey eggs so scarce?
The answer turns out to be a wide combination of factors, all of which together add up to turkey producers pretty much deciding not to bother entering the egg market. For one thing, turkeys lay eggs much less frequently than other birds; a chicken or a duck lays about one egg per day, but a turkey lays at most about two per week. Turkeys are also more expensive to raise in a factory setting, requiring much more space and food than a chicken.
Even worse, turkeys are slow to start laying. “Turkeys have a longer life cycle so they need to get to about 7 months before they are able to produce laying eggs,” says Kimmon Williams of the National Turkey Federation. Chickens only have to reach about 5 months – may not seem like much, but given that turkeys are also more expensive to house and feed, those extra few months can be costly.
Because of the cost of production and scarcity, turkey eggs tend to be quite a bit more expensive, usually around $3/egg – about as much as two dozen commodity chicken eggs. That means that a fertilized egg is much more valuable than an egg for human consumption; it just makes more sense to breed more turkeys than to sell their eggs.
While chicken eggs may be a staple ingredient in most kitchens turkey eggs remain a rarer culinary find. However those lucky enough to have access to turkey eggs will find the possibilities for these large, richly-flavored eggs are endless. Read on to learn everything you need to know about cooking with turkey eggs and get inspiration for new ways to enjoy them.
The Basics of Cooking with Turkey Eggs
Turkey eggs can be used in any way you would normally use chicken eggs. Their large size does mean some minor adjustments may be needed for certain recipes. But overall, turkey eggs shine brightly in all the classic egg dishes:
- Scrambled eggs – Cook on medium-low for extra creaminess
- Omelets – Their large size is perfect for big, hearty omelets
- Fried eggs – The yolk stays nice and runny when sunny side up
- Hard boiled eggs – Extend cooking time slightly for firm set yolks
- Poached eggs – Gently simmer a bit longer than chicken eggs
- Baked goods – Add extra richness, tend to make baked goods rise more
When baking, you may need to use one less turkey egg in place of two chicken eggs to account for their larger size But otherwise, turkey eggs can be substituted 1 1 for chicken eggs in any recipe
Unique Ways to Cook with Turkey Eggs
Once you master the basics, it’s time to get creative with turkey eggs! Here are some fun, unique ways to prepare turkey eggs:
Scotch Eggs
The large size of turkey eggs makes them perfect for stuffing with sausage to create scotch eggs. Simply wrap seasoned sausage meat around a hard boiled turkey egg, coat in breadcrumbs, and bake or fry until crisp. The result is a fun appetizer or snack bursting with flavor.
Egg Salad Stuffed Avocados
Chop up hard boiled turkey eggs and blend with mayo, mustard, chopped celery, onion, and seasonings to make egg salad. Spoon the egg salad into avocado halves for a delicious, protein-packed snack or light meal.
Eggs Baked in Tomatoes
Scoop out cherry or grape tomatoes and crack a turkey egg into each cavity. Bake at 350°F until the whites are set but the yolks are still runny. The baked eggs pair perfectly with the tomato “cups.”
Breaded, Baked Egg Bites
Grease a muffin tin and line each cup with a slice of turkey deli meat. Crack an egg into each cup and season with salt, pepper, chopped veggies, cheese, etc. Bake at 350°F until set, then cool slightly before removing from the tin.
Sheet Pan Breakfast Bake
In a greased baking sheet, arrange slices of potato, turkey sausage, onion, peppers, etc. Crack turkey eggs evenly over the top and sprinkle with cheese. Bake at 400°F until the eggs are cooked through for an easy breakfast.
Poached Eggs Over Turkey Hash
Make a hash with ground turkey sausage, potatoes, onions, peppers, and seasonings. Cook in a skillet until heated through. Make indentations in the hash and gently poach turkey eggs in the spaces. Serve immediately.
Southwest Turkey Egg Cups
Line a muffin tin with tortillas cut to fit. Crack an egg into each cup and top with salsa, black beans, corn, shredded cheese, cilantro, etc. Bake at 350°F until set for grab-and-go breakfasts.
Turkey Egg Salad Sandwiches
Chop hard boiled turkey eggs and blend with mayo, Dijon, celery, parsley, lemon juice, salt, and pepper. For an extra flavor boost, fold in chopped bacon, avocado, or pecans. Spread on bread or lettuce leaves for tasty turkey egg salad sandwiches.
Pickled Turkey Eggs
Hard boil and peel turkey eggs, then pickle them in a brine of vinegar, water, salt, sugar, and any herbs/spices you want. Refrigerate 1-2 weeks for perfect easy pickled turkey egg snacks or garnishes.
Tips for Cooking with Turkey Eggs
When preparing your next turkey egg dish, keep these tips in mind:
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Adjust baking recipes to account for turkey eggs’ larger size. You may need fewer eggs.
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Add an extra minute or two when boiling turkey eggs for the hardest yolk set.
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Use lower heat and take extra care when frying or scrambling to prevent overcooking.
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Rest poached turkey eggs a minute longer than chicken eggs for the ideal texture.
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Grease baking tins well as turkey egg whites are very clingy and can stick.
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Be gentle when separating turkey egg yolks to avoid breaking and incorporate plenty of air for fluffiest results.
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Store hard boiled turkey eggs in the refrigerator no more than 1 week for best quality and flavor.
With their deliciously rich, creamy taste and impressive nutritional stats, turkey eggs deserve a place in any creative cook’s kitchen. Whether you enjoy them simply sunny side up or incorporate them into elaborate dishes, turkey eggs are sure to take your cooking to the next level.
Why Don’t We Eat Turkey Eggs!
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