Turkey Egg

Turkey Egg: Nutrition, History and Cooking Guide

Turkey eggs are rarely seen in shops despite turkeys being one of the most widely farmed birds in the world. The reason is primarily economic: turkeys take longer to start laying than chickens, lay far fewer eggs (approximately 100 per year versus a hen's 250–300), and the eggs are more expensive to produce per unit. Additionally, commercial turkey farming focuses almost entirely on meat production, with turkeys typically being slaughtered well before they would begin laying eggs in significant numbers. In North America, where domestic turkey production is largest, turkey eggs are occasionally available through farmers and specialist poultry producers. In flavour and nutrition they resemble large, rich chicken eggs with a proportionally larger yolk — a turkey egg weighs approximately 80–90 g, nearly double a large chicken egg.

Nutritional Value of Turkey Eggs

Turkey eggs provide 171 kcal and 13.7 g of protein per 100 g, with 11.9 g of fat. A whole turkey egg at around 85 g provides approximately 145 kcal and 11.6 g of protein — significantly more than a large chicken egg. They contain vitamin B12, vitamin D, vitamin A, choline, riboflavin, selenium, and iron. The larger yolk gives them a richer, more full-flavoured profile than a chicken egg.

Health Benefits of Turkey Eggs

Turkey eggs share the nutritional profile of other eggs — complete protein, fat-soluble vitamins, choline, and minerals — in a larger, slightly richer format than chicken eggs. Their vitamin D content supports bone health and immune function. Turkey eggs represent an interesting sustainable food choice when sourced from farms that raise turkeys for both meat and egg production, making fuller use of the animal.

How to Select and Store Turkey Eggs

Only available from specialist poultry farms, farmers markets, and occasionally online. Refrigerate and use within two to three weeks. The shell is thick and speckled, similar to a large quail egg in appearance.

How to Cook Turkey Eggs

Turkey eggs can replace chicken eggs in any recipe, producing a slightly richer, more golden result. To boil: cook in simmering water for ten to twelve minutes for hard-boiled, six to seven minutes for a soft-set yolk. Scramble or fry as you would a chicken egg, allowing a little extra time for the larger volume. In baking, use one turkey egg in place of one to one and a half chicken eggs. The generous yolk produces excellent custards, hollandaise, and pasta dough.