Chicken, quail, duck. The eggs that many people introduce into their diet are various, but have you ever seen turkey eggs around? Probably not or you probably didn’t pay much attention to it. They are not very easy to find and they are not eaten not because they are not edible, quite the opposite. The motivation is in fact different, let’s discover it together.
Turkey eggs are slightly larger than chicken eggs, have small brown spots and have a thicker shell and membrane than turkey eggs. Those who have tried them describe their flavor as excellent, very soft, not too different from chicken eggs. So why can’t we find them in our reference supermarket?
There is no single answer to this question. First we need to consider two factors: how often a turkey lays its eggs and investments. “Domestic” turkeys can lay up to 100 eggs a year. Generally, however, the number is around 50, approximately one egg per week compared to one egg per day for hens.
Turkeys, unlike other animals, start laying eggs not too early, around 7 months. Then there are the costs of breeding, which are higher than those of hens. The turkey egg market would therefore require a long time and significant expense (and we know how much animal welfare is at the expense of it), which is why it has not started. And it is much better not to have activities of this type given what is hidden behind the vast majority of eggs we find on the market.
Laying hens live a terrifying life on farms. Even in organic ones, 95% of laying hens have broken sternum bones as demonstrated by a shocking study. The primary cause is the unprecedented exploitation to have greater production.
The hidden cultural and gastronomic value
In some rural areas and small agricultural areas, turkey eggs are still used, especially in pastry making. Thanks to their larger size and creamier consistency, they are particularly appreciated for preparing soft desserts and rich doughs. Some starred chefs have rediscovered them as a gourmet ingredient, using them in exclusive preparations that enhance their delicate flavor and velvety texture. However, these remain niche experiences, far from mass distribution.
The ethical alternative: reduce consumption instead of expanding farming
The failure to market turkey eggs could be seen, paradoxically, as a blessing from the point of view of animal welfare. Considering the dramatic conditions in which laying hens already live, extending the same model of intensive exploitation to turkeys would mean multiplying animal suffering. Perhaps, instead of asking ourselves why we don’t have more varieties of eggs on the market, we should ask ourselves how we can reduce our overall consumption and demand higher standards for animals already involved in food production.
