People Are Only Just Realizing Why We Don’t Eat Turkey Eggs

 

People Are Only Just Realizing Why We Don’t Eat Turkey Eggs

When it comes to breakfast staples, chicken eggs rule the roost. They’re inexpensive, easy to find, and packed with protein. But have you ever stopped to wonder: why don’t we eat turkey eggs? After all, turkeys lay eggs too — and they’re even larger than chicken eggs.

Surprisingly, many people are only just realizing the answer. And no, it’s not because turkey eggs taste bad. In fact, they’re rich, creamy, and delicious. So what’s the deal?

Let’s crack open the mystery.

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🥚 First Things First: Yes, Turkeys Lay Eggs

Just like chickens, turkeys are birds that lay eggs — typically two to three eggs per week during their laying season, which lasts for a few months each year. Their eggs are larger, speckled, and have a slightly thicker shell than chicken eggs.

So if they’re edible and tasty… why don’t we see them in stores?

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🦃 Reason #1: Turkeys Lay Fewer Eggs

One of the biggest reasons is productivity. A typical chicken lays 250–300 eggs per year. A turkey? Only about 100 eggs or fewer, and that’s if she's kept in a controlled environment.

From a farming perspective, that’s not efficient. Chickens offer more eggs in less time, making them far more profitable for commercial egg production.

🗣️ “It’s simple economics,” explains poultry farmer Jenna Lang.
“If a bird gives you three times the output for the same amount of feed and space, that’s what you raise.”

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💲 Reason #2: High Cost and Low Demand

Fewer eggs + bigger birds = higher costs.

Turkeys are larger animals that require more space, more food, and more time to raise. That makes their eggs significantly more expensive — often $3 to $5 per egg from specialty farms.

And because they’re not well-known or widely used, the demand is low, which keeps them off supermarket shelves.

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👶 Reason #3: Turkeys Are Typically Raised for Meat

While chickens are bred as either layers (for eggs) or broilers (for meat), turkeys are almost always raised for meat production — especially for holidays like Thanksgiving and Christmas.

Breeding turkeys for egg-laying would require a different focus and infrastructure, which most commercial farms simply aren’t set up for.

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🍳 What Do Turkey Eggs Taste Like?

People who have tried turkey eggs often describe them as:

• Richer and creamier than chicken eggs

• Slightly denser in texture

• Ideal for scrambling or baking

They have a higher yolk-to-white ratio, which gives them a bold, almost buttery flavor. If you enjoy duck eggs, you’ll likely enjoy turkey eggs too.

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🐣 Reason #4: Turkey Eggs Are Valuable for Breeding

Another key reason why you rarely see turkey eggs sold for consumption is that they’re often used to hatch poults (baby turkeys) rather than to be eaten.

Because turkeys lay so few eggs, each one is more valuable as a future bird than as a breakfast ingredient. Especially in small or heritage farms, turkey eggs are vital to keeping the flock going.

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👀 Final Thoughts: A Culinary Rarity

Turkey eggs aren’t off-limits — they’re just rare, pricey, and not widely available due to low yield, high cost, and limited market demand. But if you ever get the chance to try one, it’s definitely worth it for the experience.

As more people explore local farms, farmers' markets, and alternative food sources, turkey eggs are slowly gaining curiosity among foodies and chefs. Who knows — they may just make a comeback.

Until then, you can impress your friends with this little-known fact: We don’t eat turkey eggs not because we can’t — but because we choose not to.