Around the holidays, turkey takes center stage on dining tables across America. But while we feast on turkey meat, their eggs remain a mystery. What do turkey eggs really look like, and why don’t we see them sold alongside chicken eggs? Let’s delve into the curious world of turkey eggs to unravel their appearance, flavor and reasons we don’t consume them regularly.
Turkey Egg Basics: Size, Shape and Shell
While you may envision turkey eggs to be similar to chicken eggs, just larger, they actually differ in some notable ways:
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Size: Turkey eggs are around 2-2.7 inches long on average, making them about 50% bigger than chicken eggs. They weigh between 66-110 grams compared to 50 grams for chicken eggs.
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Shape Turkey egg shells are more elongated and pointed at one end versus chicken eggs’ symmetrical oval shape
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Shell: The shell is thicker with a tougher membrane beneath it. Shell color varies from white to creamy tan to speckled brown.
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Interior The yolk and white interior looks the same yellow-white color as chicken eggs
So while turkey eggs share some characteristics with the chicken variety, their larger size, speckled shells and pronounced shape set them apart
How Do Farm-Fresh vs Store-Bought Chicken Eggs Compare?
Since we don’t see turkey eggs in stores, it’s interesting to compare them to farm-fresh chicken eggs.
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Farm chicken eggs have thicker, sturdier shells and taller yolks compared to commercial eggs. The whites are cloudier rather than clear.
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Store chicken eggs tend to be smaller with thinner shells and paler yolks. The whites look nearly transparent.
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Farm turkey eggs are most similar to farm chicken eggs in quality, but just in a larger package.
The takeaway? Farm-sourced eggs have better structure and nutrition than mass-produced eggs. And turkey eggs trump them all in size.
Egg Color: What Causes Brown vs White Turkey Eggs?
Turkey eggs can be white, tinted, or brown. What accounts for these color variations?
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White eggs come from turkeys with predominantly white earlobes. This genetic trait produces white eggshells.
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Tinted eggs occur in turkeys with red or pink earlobes, resulting in creamy or tan-hued eggs.
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Brown eggs come from turkeys with red earlobes and breed varieties that lay brown eggs. The dark pigment gets deposited as the egg travels through the oviduct.
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Speckled eggs are produced by turkeys with some red pigment. The speckles appear as the pigment gets distributed unevenly.
The main factor is genetics, specifically the turkey breed. Certain breeds, like the Bourbon Red, lay brown eggs. The Broad Breasted White’s name gives away its white egg color.
Comparing the Taste – Are Turkey Eggs Identical to Chicken?
With their different appearance, you may wonder if turkey eggs taste the same as chicken eggs. The answer? Turkey eggs have an extremely similar flavor to chicken eggs.
The taste is described as:
- Having a mild, delicate egg flavor
- Savory and slightly sweet
- Rich and creamy mouthfeel
Key factors in egg taste are the diet and environment of the bird. Pasture-raised turkey and chicken eggs will deliver richer flavor than factory-farmed. But overall, turkey eggs offer no major taste advantage over chicken eggs. It comes down to personal preference.
Some find turkey eggs to be mildly gamier while others perceive no difference. Unless served side-by-side, most people would be hard-pressed to differentiate turkey egg dishes from chicken egg dishes by taste.
Why Don’t We Eat Turkey Eggs Commercially?
Clearly, turkey eggs are edible and tasty. So why aren’t they mass-produced and sold alongside chicken eggs? There are several economic and practical reasons:
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Higher feed cost: Turkeys are bigger birds and require more expensive feed.
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Lower egg yield: Turkeys only lay 2 eggs per week versus chickens’ 1 egg per day.
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Longer maturity: Turkeys don’t start laying until 7 months old versus 5 months for chickens.
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Infertility: Turkey eggs are rarely fertile, unlike chicken eggs used for breeding.
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Less demand: The novelty isn’t worth the higher price for most consumers.
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Shorter shelf life: Turkey eggs are more susceptible to spoilage than chicken eggs.
For these reasons, turkey eggs cost over 3 times more than chicken eggs to produce, resulting in a steep $3 per egg retail price. The impracticalities keep turkey eggs a niche farm product.
Uses for Turkey Eggs: Baking, Scrambling and Hard-Boiling
While not common in kitchens, turkey eggs can be substituted in any recipe calling for chicken eggs. Each turkey egg replaces 2-3 chicken eggs. Some cooking uses include:
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Hard boiling for egg salad sandwiches or deviled eggs
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Scrambling turkey eggs for breakfast
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Beating whites into meringues or whipping whole eggs into custards
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Making omelets, frittatas or egg bakes
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Using as a binder in meatballs, burgers, breads and batters
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Brushing over baked goods like pies, scones and muffins
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Substituting into any baking recipe at a 2:3 ratio for chicken eggs
Aside from adjusting for size, turkey eggs can be cooked and baked the exact same ways. Get creative with these large, luxurious eggs!
Turkey Eggs Offer Novelty for Special Recipes
While pricier and less common than chicken eggs, turkey eggs provide a fun novelty for special occasions like Easter, Thanksgiving or family breakfasts. Their impressive size and speckled beauty make them conversation-worthy. To obtain turkey eggs, source them straight from a local turkey farm whenever available. With their subtle richness and as the biggest eggs in the bird world, turkey eggs are sure to inspire curiosity and delight when discovered in your kitchen.
Why Don’t We Eat Turkey Eggs?
When you take the higher cost of production plus the longer time required and combine it with the relative scarcity of the eggs, what you end up with are turkey eggs that cost around $2 to $3 per egg, or up to $36 per dozen. Since there is virtually no market for $3 eggs, farmers opt to raise their turkeys for meat rather than eggs and use their hens eggs for producing more turkeys rather than for consumption.
A single turkey egg contains as much cholesterol as 34 strips of bacon or four sticks of butter. However, that neednt deter you. Research has found that cholesterol from eggs doesnt increase risk for cardiovascular disease.
Turkey Eggs vs. Chicken Eggs
Turkey and chicken eggs share some similarities but are also very different from each other. Turkey eggs are quite a bit bigger than chicken eggs—more than 50 percent larger. Whereas a chicken egg weighs about 50 grams, a turkey egg can range from about 65 to 115 grams but is typically similar in size to the size of duck eggs.
When it comes to taste, its generally agreed that these two types of eggs taste about the same, although turkey eggs are often described as being creamier. The membrane between the turkey eggshell and egg is thicker, as is the eggshell itself, which requires a sharp blow to crack. Turkey eggshells can be white, cream-colored, brown, or speckled.
One aspect that differentiates these eggs is the nutritional breakdown. A turkey egg provides almost double the calories, protein, and fat as a chicken egg, partly due to its larger size.
Why Don’t We Eat Turkey Eggs!
FAQ
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