Why Don’t We Eat Turkey Eggs? Here’s What You Need to Know
Turkey eggs—have you ever wondered why they’re not on your breakfast table? We’re all familiar with chicken, duck, and quail eggs, but turkey eggs seem to be almost invisible in the food world. Interestingly, while they are perfectly edible and quite similar to chicken eggs, several factors contribute to why turkey eggs are not a common part of our diet.
First, let’s talk about the practical reasons. Turkeys have a much slower egg-laying cycle than chickens. While a chicken will lay an egg almost every day, a turkey takes about 24 to 32 hours to lay one egg. This slower turnover isn’t ideal for mass egg production. On top of that, turkeys don’t start laying eggs until they are around seven months old, whereas chickens only need about five months to mature. This delay in egg production makes turkey farming less efficient compared to the rapid and consistent egg-laying abilities of chickens.
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Another significant factor is the cost. Turkeys are large birds that require more space and food to grow. They need more room to roam and more feed to mature, which makes farming them much more expensive than raising chickens. This translates to a higher price for turkey eggs. Farmers would need to sell turkey eggs for around $3 each, which makes a dozen turkey eggs cost a staggering $36. This is far more than the $3 for a dozen chicken eggs, making turkey eggs financially unfeasible for mass production.
Although turkey eggs are rare, they are still edible and even have some culinary merit. The eggs are reported to taste similar to chicken eggs but are slightly larger and have a thicker shell and membrane. The yolks are also richer and creamier, making them potentially ideal for cooking sauces. However, despite these benefits, turkey eggs have not found their way into mainstream kitchens.
Historically, turkey eggs were consumed by Native Americans and early European settlers. Before chickens were introduced to the Americas, turkey eggs were one of the main sources of eggs. In fact, early settlers even considered turkey eggs a luxury food item. As turkey farming became more widespread in the 18th century, turkey eggs were served in fine restaurants like Delmonico’s in New York, scrambled, poached, or in frittatas. However, with the rise of industrial chicken farming in the 20th century, chicken eggs became far more cost-effective and dominated the market. Turkey eggs gradually fell out of favor, and by the late 1800s, they had become a rare commodity.
So, what about today? Turkey eggs are still sought after by food enthusiasts and a few farmers, but they are not a widespread commercial product. A shortage of turkey eggs, caused by issues like avian flu and reduced turkey breeding, has led to even fewer turkey eggs on the market. In fact, 2024 saw the lowest number of turkey eggs in storage since 1988.
Despite their rarity and high cost, turkey eggs remain a fascinating part of culinary history and could one day make a comeback—if enough people are willing to take on the challenge of making them a part of our regular diets.
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