Why Don’t We See Turkey Eggs on Our Plates?

Have you ever wondered why turkey eggs never make it to your breakfast table? They’re perfectly edible and taste a lot like chicken eggs, yet they’re almost nowhere to be found at grocery stores or on restaurant menus. It’s not because they’re unappetizing—in fact, they’re quite the opposite. The absence of turkey eggs comes down to a mix of biology, cost, and practicality that makes them a rare site in the culinary world.

Turkey Eggs vs. Chicken Eggs: What’s the Difference?

Let’s start with the basics. Turkey eggs are slightly larger than chicken eggs, weighing between 65 and 115 grams compared to a chicken egg’s 50 grams. They’ve got tougher shells and a thicker membrane, which makes cracking them a bit more of a workout.

Flavor-wise, they’re nearly identical to chicken eggs, though some people say they taste creamier thanks to their higher fat content. Nutritionally, they’re heavy hitters, packing 135 calories, 11 grams of protein, and 9 grams of fat per egg. That’s almost double the calories and protein of a chicken egg. The trade-off? Turkey eggs also have more than twice the cholesterol—933 milligrams compared to 372 in chicken eggs.

Why Don’t Farmers Produce Turkey Eggs?

Low Egg Production

One big hurdle is that turkeys just aren’t as prolific as chickens when it comes to laying eggs. A turkey might lay around two eggs a week, or about 100 a year. Compare that to a good layer chicken, which can crank out as many as 350 eggs annually.

Turkeys also take longer to mature. While chickens are ready to lay eggs at about five months, turkeys don’t start until seven months. Those extra two months mean more feeding and housing costs for farmers, and when you pair that with the lower egg yield, it’s easy to see why chickens win out for egg production.

Higher Costs

Turkeys are bigger, and bigger means more expensive to raise. They need more food, more space, and more resources overall. A single turkey egg can cost between $2 and $3, so a dozen could run you up to $36—way more than most people are willing to spend on eggs.

For farmers, it just doesn’t make financial sense to raise turkeys for eggs. Most turkey eggs go straight into hatching the next generation of birds, keeping the focus on meat production.

Why Don’t We Want Turkey Eggs?

Here’s the kicker: even if turkey eggs were more widely available, there’s not much demand for them. Americans eat an average of 250 chicken eggs per year, but turkey eggs never gained the same popularity. Without consumer interest, there’s no incentive for farmers or grocery stores to push turkey eggs into the mainstream.

Turkeys’ larger size and more aggressive temperament also make them harder to manage in high-density farming setups. Chickens are smaller, easier to handle, and better suited for the factory farming methods that dominate egg production today.

Where Can You Try Turkey Eggs?

If you’re curious about turkey eggs, they’re not impossible to find—you just have to look in the right places. Some turkey farmers sell them at farmers markets or directly to consumers. Be prepared for a little extra effort when it comes to cracking them open. Those thick shells and membranes are no joke!

People who’ve tried turkey eggs often describe the experience as unique but not drastically different from eating chicken eggs. You might notice a creamier texture, but for the most part, they’re just a larger, slightly richer version of what you’re used to.