Turkey Eggs: Have You Tried Them?

Ingredient Spotlight

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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)

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Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as food preservation, wild food and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), co-founder of Food Swap Network and creator of Miss Chiffonade