why do we not eat turkey eggs
Because they re expensive. Chicken hens are egg-laying dynamos, dropping one almost every day, while a turkey produces only about two per week. Chickens begin laying eggs at about five months of age, but turkeys don t have their first cycle until more than two months later. Commercial egg producers typically, although, allocate less than 50 square inches of space to a hen. Turkeys are given, enough to accommodate eight chicken hens. Turkeys also require more food than chickens.
These factors combine to make turkey eggs far more expensive than chicken eggs. A dozen chicken eggs currently. (Cage-free eggs cost twice as much. ) There s no nationwide data on the cost of turkey eggs the USDA doesn t even have grading regulation for turkey eggs but many producers sell them for $2 to $3 per egg.
Turkey eggs are big. The average is 50% larger than a chicken egg, with twice as many calories and grams of fat and nearly four times as much cholesterol.
They used to be so popular that turkey egg omelettes were on the menu at the famous Delmonico's restaurant in New York until the late 1800s, and many chefs thought the eggs made better sauces, reports. So what happened? Why don't we eat them anymore? For starters, they're expensive. Turkeys are bigger than chickens, so they take up more space and require more food. And they lay only two eggs a week, compared to a chicken's near-daily production, reports.
This adds up, so that in the rare instance a turkey egg is for sale, it's easily $2 to $3 a pop. Still, reported last year that turkey eggs are among seven eggs you should be eating (in addition to duck, quail, ostrich, goose, emu, and heirloom chicken breeds). Not only are they supposedly richer and creamier, but their shells are speckled, much like a quail's, making them decorative to boot. (The US had to. ) This article originally appeared on Newser:
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