Nutritionally, turkey eggs are heavier than chicken eggs, packing roughly double the calories and fat, along with triple the cholesterol.
According to Slate, while some chefs have praised their rich, creamy yolks for making superior sauces, this culinary advantage hasn’t been enough to create widespread demand.
Historically, turkeys are native to North America and were a significant food source for Indigenous tribes long before chickens arrived with European settlers in the 1500s.
As early Europeans encountered turkeys in the New World, they were intrigued enough to bring the birds back home.
Yet, misinformation soon spread, particularly in France, that these eggs might be linked to leprosy, which discouraged their consumption.
In early America, these eggs were sometimes considered a delicacy.
Delmonico’s, the famous New York restaurant, once served them poached, scrambled, or baked into frittatas.
However the rise of industrial chicken farming in the 20th century made chicken eggs far cheaper and more accessible, leading to turkey eggs fading from mainstream use.
Today, turkey eggs are considered rare and are mainly found on specialty farms or sought after by culinary enthusiasts.
In 2024, The U.S. Department of Agriculture noted that turkey egg inventories hit their lowest point since 1988, partially due to outbreaks of avian flu.
