Turkey Eggs: Have You Tried Them?

Ingredient Spotlight

Pin it button big

You hear about chicken eggs, of course, and duck eggs, quail eggs ... but what about turkey eggs? Have you ever tried them? 

I recently picked up a few turkey eggs at my local market, struck by how big they were — between 25 and 50 percent larger than a typical chicken egg. They were pretty, too, with speckled brown shells. Cooking with them, the first thing I noticed was the thick shell, making them harder to crack (no suave, one-handed crack for me!). Inside, the yolk-to-white ratio was much higher. 

As for flavor, I expected them to be richer than chicken eggs, but they actually tasted quite similar, bordering on underwhelming. So why even bother? Well, I found that the large yolk-to-white ratio and thicker consistency of the whites made for excellent poached eggs, beautifully intact and creamy. The large yolks could also lend themselves well to velvety sauces. I haven't tried these in baking, but the larger size and different consistency might necessitate recipe adjustments. 

Turkey eggs aren't cheap to produce; the birds require more room, more feed, and lay fewer eggs than chickens. I paid $1.50 per egg and they can sell for even twice that much. 

(Images: Emily Ho)