Turkey Eggs

My neighbours turkeys were laying eggs, so much so, they game me an 18-pack to use up. They were so wonderful I went back 3 times for more, and will continue to do so until they stop laying. Most people don't even know that turkeys lay consecutive eggs, let alone that theyre edible! Upon doing some research I found out that commercial turkeys are butchered long before they reach laying age. If a farmer would keep a turkey until it was laying, the eggs are significantly more expensive from a production standpoint. Turkeys take more space to keep and eat more food than chickens. But then turkey eggs are also 2x the size of chicken eggs, resulting in 50% more calories and 4x more cholesterol (slate.com). If you are worried about the higher calorie count, turkey eggs are absolutely wonderful in baking! The yolk is double the size of the white and the yolk is very stiff. Turkey eggs are also great for scrambled eggs and apparently the shells are great for using in an easter egg display. Today I can finally testify that turkey egg whites make a beautiful meringue - double the size (as shown in my pie below!). If you have the opportunity to get turkey eggs from a local farmer, do so without hesitation. They're completely interchangeable with chicken eggs (except I think theyre better).