When it comes to poultry, chicken eggs dominate the market, while turkey eggs remain largely overlooked. Despite their nutritional value and unique characteristics, turkey eggs are rarely found in grocery stores or on menus. So, why don’t we eat them?

One of the primary reasons turkey eggs are not commonly consumed is their scarcity. Turkeys lay fewer eggs than chickens, averaging about 100 eggs per year compared to the 250 to 300 eggs a hen produces. Furthermore, turkey eggs have a longer incubation period, which means they are not as readily available for commercial production.

While turkey eggs are nutritious, their taste can be a matter of preference. Some people find them richer and creamier than chicken eggs, while others may not enjoy the flavor as much. Additionally, culinary uses of turkey eggs are not as widely recognized, meaning that many people are unfamiliar with how to incorporate them into dishes.

Cultural habits play a significant role in dietary choices. In many cultures, chicken eggs are a staple, while turkey eggs are not traditionally consumed. This cultural inertia makes it difficult for turkey eggs to gain traction in the market, as consumers tend to stick with familiar options.