This slower production rate—combined with the fact that turkeys require more space and feed—significantly increases the cost of farming them for eggs.
Experts estimate that a single turkey egg would need to be sold for at least $3.00 to make a profit, making a dozen cost about $36.
For comparison, a dozen chicken eggs typically costs just a few dollars.
Nutritional Differences
Turkey eggs are heavier and pack:
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Roughly double the calories and fat
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Nearly triple the cholesterol of chicken eggs
Some chefs praise their rich, creamy yolks for making superior sauces, but this culinary advantage hasn’t been enough to create widespread demand.
Historical Misconceptions
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.
When Europeans encountered turkeys in the New World, they were intrigued and brought them back to Europe. But in places like France, misinformation spread—including a rumor that turkey eggs might be linked to leprosy, discouraging consumption.
Turkey Eggs in American Culinary History
In early America, turkey eggs were sometimes considered a delicacy.
Delmonico’s, the famous New York restaurant, once served them poached, scrambled, or baked into frittatas.
However, with the rise of industrial chicken farming in the 20th century, chicken eggs became far cheaper and more accessible—leading turkey eggs to fade from mainstream use.
Where Are Turkey Eggs Today?
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 avian flu outbreaks.
