Eggs are a staple in many diets worldwide—nutritious, versatile, and packed with protein. From a quick breakfast scramble to the essential base for pastries, they’re everywhere. But while you’ll find chicken eggs in every grocery store, and even more exotic options like quail, duck, or ostrich eggs, you’ve probably never seen turkey eggs for sale. Why is that?
Uncommon but Completely Edible
It’s not because turkey eggs are inedible—far from it. In fact, they have a rich, creamy texture and contain slightly more protein and healthy cholesterol than chicken eggs. They’re also larger, making them a great option nutritionally.
But despite their appeal, turkey eggs are incredibly rare in stores. Unlike other types of eggs, their absence has nothing to do with taste or safety—it all comes down to economics and farming priorities.
The Economics of Turkey Farming
Turkeys simply don’t lay as many eggs as chickens. A chicken bred for egg production can lay over 300 eggs per year. A turkey, on the other hand, produces only one to three eggs per week—a fraction of what chickens provide.
This low production rate makes turkey egg farming commercially unviable. Farmers prefer to raise turkeys for their meat, which is far more profitable. Given the time, space, and feed required to raise turkeys, the small number of eggs they produce just isn’t worth the investment for most farms.
Supply, Demand, and Tradition
Another factor is consumer demand—or lack thereof. Chicken eggs dominate the market, and most people are familiar with them in both cooking and baking. Even though turkey eggs were once more common—historical records show they were eaten in 17th-century Europe and early America—they never gained widespread popularity like chicken eggs did.
This demand imbalance reinforces the economic issue. If stores stocked turkey eggs, they would likely be more expensive than chicken eggs, making them an even harder sell to the average shopper.
Would You Try a Turkey Egg?
If you ever come across turkey eggs at a local farm or specialty market, they’re worth trying. Their rich flavor and creamy consistency make them great for baking or gourmet dishes. But unless demand for them changes dramatically, they’ll remain a rare curiosity rather than a supermarket staple.
So next time you crack open a chicken egg, take a moment to appreciate just how efficient and convenient they are—one of the many reasons why they rule the egg market while turkey eggs stay in the shadows.