Turkey eggs are about twice the size of chicken eggs and have beautiful speckled shells with a light pink interior. The shells are much denser and can be difficult to crack.
A former colleague now has her own farm and sells both chicken and turkey eggs. Nature's Heritage Farm sells both eggs. She had a surplus of turkey eggs at one point and I decided to give them a try at a reduced price. We're were quickly hooked. I prepared them fried, poached and hard boiled and one will replace two chicken eggs in any recipe. The size makes a perfect serving of egg. And make a particularly nice fried egg sandwich.
They taste the same as chicken eggs and have the following nutritional value:
One turkey egg contains 135 calories, compared to the 71 in a large chicken egg. It provides 9 g of fat with 3 g saturated. A turkey egg has 11 g of protein and just 1 g of carbohydrates. A turkey egg provides 9 percent of the recommended dietary allowance for vitamin A, based on 2,000-calorie diet. Vitamin A is important to vision health. One egg also contains several B vitamins, which are important to metabolism and red blood cell functioning. Consume 6 percent of the RDA for thiamin, 22 percent for riboflavin, 5 percent for vitamin B-6, 14 percent for folate, 22 percent for vitamin B-12 and 15 percent pantothenic acid in one egg.
Read more: http://www.livestrong.com/article/355628-the-nutritional-analysis-of-turkey-eggs/#ixzz1ClbN8LrZ
However, the average turkey egg has about three times the amount of cholesterol as a chicken egg and more than the daily recommended amount of total cholesterol.
Turkey eggs are not widely sold because of the high demand for turkey meat from large factory farms. However, you may be able to purchase them from a local CSA or farmer.
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