Are Turkey Eggs More Nutritious?

Nutritionally, turkey eggs are denser than chicken eggs. They carry roughly twice the calories and fat, and nearly three times the cholesterol.

Some chefs praise their rich, creamy yolks, saying they elevate dishes like sauces and custards. According to Slate, certain cooks even prefer them for specific recipes. Still, this advantage hasn’t led to a widespread culinary following.

A History Rooted in Myths and Missed Opportunities

Turkeys originated in North America and were a staple for many Indigenous tribes long before chickens were introduced by European settlers in the 16th century. When European explorers brought turkeys back home, some countries—particularly France—were suspicious of the unfamiliar eggs.

In France, a rumor circulated that turkey eggs might cause leprosy, which stifled interest in consuming them. Meanwhile, in early America, turkey eggs were occasionally regarded as delicacies. At Delmonico’s in New York, once a beacon of fine dining, turkey eggs appeared on the menu scrambled, poached, or baked into elegant dishes like frittatas.

Industrial Farming Seals the Deal

By the 20th century, the rise of large-scale chicken farming made chicken eggs cheap, abundant, and easy to mass-produce. Turkey eggs, already less common, gradually disappeared from most kitchens and store shelves.

Rare but Not Gone

Today, turkey eggs are a rarity—mostly found on small farms or sought out by food lovers and specialty chefs. Due to their high cost and limited supply, they haven’t entered the mainstream market.

In fact, according to a 2024 report from the U.S. Department of Agriculture, turkey egg supplies have hit their lowest level since 1988, partly due to avian flu outbreaks, which continue to impact poultry farms across the country.

So while turkey eggs may be rich in flavor and steeped in history, their rarity is the result of biology, cost, and centuries-old misconceptions—leaving chickens to rule the egg aisle.