The reason may be primarily about profitability. Turkey's take up more space, and don't lay eggs as often. They also have to be raised for quite a bit longer before they begin to lay. This means that housing and feed-related expenses would be considerably higher for turkey eggs compared to eggs from chickens.
There are health and regulatory concerns with producing turkey eggs as well. Feed ingredients can be transferred from a turkey hen to an egg and the USDA must clear these ingredients as safe for human consumption. And while these ingredients have been cleared for chickens, they have not been cleared for turkeys.
If you're determined, you can find turkey eggs, but not at the grocery store. Instead, try farmers markets or, better yet, reach out to the local farms that raise heritage turkeys and ask if they sell turkey eggs.
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.
Turkey eggs are absolutely safe to eat. As with any type of egg, it is best to cook, or at least pasteurise them first, to kill harmful bacteria. In fact, turkey eggs are actually pretty good for you. They're a great source of protein, as well as iron, folic acid and vitamin B12.
Duck eggs fell out of fashion just after the Second World War when a health scare connected eating duck eggs with outbreaks of salmonella poisoning.
Turkey eggs don't taste much different than a chicken egg. Some people prefer them and eat them on a regular basis. The only difference between a chicken and a turkey egg, when it comes to flavor, is that turkey eggs have a slightly stronger flavor, and the texture is a tad creamier.
Turkey Eggs Vs Chicken Eggs: Nutrition
Turkey eggs are more nutritious than chicken eggs. Chicken eggs contain 72 calories, 6 grams of protein, and 373 milligrams of cholesterol. Turkey eggs have 135 calories, 10.8 grams of protein, and 933 milligrams of cholesterol.
7-8 million turkeys are eaten in the UK each Christmas Day, but their eggs are never sold in shops. The main reason is that turkeys lay less than chickens (around 110 turkey eggs per year as opposed to 300 chicken eggs) so they are relatively expensive and are invariably kept for breeding.
Turkey eggs are more expensive because turkeys grow bigger and eat more feed than egg-laying chickens. The few turkey eggs on the market go for between $3 and $5 apiece.
Combined with a richer aroma than chicken eggs, this edible gemstone is certainly delicious enough to make a lasting impression on diners. “Since pigeon eggs are so small, they can't be used to make scrambled egg. Traditionally, they are served whole so customers can taste their original flavour,” Yeung said.
You can cook duck eggs just like chicken eggs and will find that they have a creamier, richer taste. Some people prefer them deviled or in omelets or quiches, as they have a stronger flavor than chicken eggs when eaten plain.
Some turkey eggs will survive for 4 weeks, but quail will have difficulty developing from eggs stored longer than 2 weeks. Hatching eggs should be collected soon after lay and maintained at 50-65o F. The eggs must not warm to above 65o F.
The Drawbacks: Cholesterol and Saturated Fat
Turkey eggs also have some major nutritional disadvantages because of their lipid content. Each egg contains 2.9 grams of saturated fatty acids, as well as a whopping 737 milligrams of cholesterol.
Turkeys take a longer time to grow than chicken. Then usually they are only sold during holidays at reduced prices.
Pig milk is not considered suitable for human consumption or commercial production for a number of reasons. Pigs are considered difficult to milk. The sow herself is reluctant to be milked, may be uncooperative or become spooked by human presence, and lactating pigs may be quite aggressive.
Occasionally, the eggs of female turkeys will — without any sperm involved — spontaneously develop into embryos and then into baby turkeys (which are always males). This process is called parthenogenesis and has also been recorded in many other types of animals, including bees, lizards, and sharks.
A quick research uncovered that Nigeria, Papua New Guinea and Jamaica share egg related food taboos. Neither pregnant women nor children are given eggs, because of a superstition that the unborn child will behave like a chicken, and that half eggs turn children into thieves.
Pasture-Raised Eggs / Pastured Eggs): Pasture-raised eggs (sometimes referred to as pastured eggs) are the healthiest eggs to buy, no question. Pasture-raised means that the hens are free to roam and graze freely in a large open pasture.
A turkey hen lays one clutch of eggs per year, these clutches can as small as four to as large as 17 eggs per nest (that's a big clutch and that's cool fact #1)! The hen lays only one egg each day, so if she lays 14 eggs it takes two full weeks to lay the entire clutch.
We had been taking eggs that she had been laying and replacing them with chicken eggs. We sure didn't know the eggs had been fertilized, but sure enough a baby chick was hatched and born to a momma turkey! Our family has been watching them meticulously.
The meat from a female turkey is more tender and flavorful than that of a male turkey. The ideal weight of an adult female turkey is about 4 kilos. Turkey meat is a great ally for your skin. Its nutrients favor cellular renewal, help combat dryness and early signs of ageing.