Humans consume eggs from a variety of animal species, both terrestrial and marine. However, turkey eggs are rarely part of our diet, despite turkeys being closely related to chickens.
Human Consumption of Eggs
Most often, people consume chicken eggs, which are among the least expensive animal-based ingredients on the market. They are also highly nutritious and provide a complete source of protein. However, eggs from other bird species are also consumed, including ostrich, quail, duck, and pigeon.
Eggs from other animal species also enter our diet, often from fish such as cod, capelin, salmon, and trout. However, reptile eggs are generally discouraged due to the potential for dangerous bacteria and their relatively low nutritional value. Nevertheless, eggs from certain species (crocodile, iguana, snake, turtle) are still consumed in some countries, including China and Vietnam.
Turkey meat is readily available in supermarkets, but turkey eggs are much less common. Are they safe to eat? The answer is yes. However, it’s not quite that simple.
Qualities and Drawbacks
Turkey eggs are a very good source of nutrients, containing high-quality proteins, lipids, vitamins, and essential minerals. They are particularly rich in B vitamins, notably B2 (riboflavin) and B12, as well as minerals like iron, selenium, and zinc. They also contain omega-3 fatty acids, although they have a higher calorie content than chicken eggs.
Despite these qualities, humans rarely consume turkey eggs. Historically, some farms have deemed them unsuitable for consumption due to the risk of bacterial contamination, particularly salmonella. However, other factors contribute to their scarcity, primarily related to laying frequency and productivity. Turkeys lay between one and three eggs per week, whereas chickens lay an egg almost daily.
We find also culinary considerations. Turkey eggs have thicker shells and membranes, making them more difficult to crack and use in recipes designed for chicken eggs. Existing recipes have largely been developed with chicken eggs in mind.
In reality, turkeys are primarily raised for their meat, and their eggs are largely reserved for reproduction. However, It’s possible to find some platforms online that sell turkey eggs.
Why Aren’t Turkey Eggs Widely Available?
The primary reason turkey eggs aren’t a common food item is economic viability. While a turkey egg is comparable in size to a chicken egg – slightly larger, in fact – turkeys simply don’t lay eggs as frequently. According to research, a turkey will lay between 70 and 100 eggs per year, compared to the 200 to 300+ eggs a chicken produces annually. This lower yield significantly impacts the cost of production.
Raising turkeys is also more expensive than raising chickens. Turkeys are larger birds, requiring more space and food. They also take longer to reach laying age; turkeys begin laying eggs around 7 months old, while chickens start around 5 months. These additional costs would be passed on to the consumer, making turkey eggs significantly more expensive – potentially around $2 to $3 per egg.
Historically, turkey eggs were a food source for Native Americans before chickens were introduced to the Americas. They were also consumed in Europe, appearing on menus at restaurants like Delmonico’s in New York City in the late 19th century. However, as chicken farming became more efficient and widespread, turkey eggs gradually disappeared from the mainstream diet.
While turkey eggs are edible and nutritionally comparable to chicken eggs, the economic realities of turkey farming have made them a niche product rather than a staple food.
