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Why We Rarely Eat Turkey Eggs: A Forgotten Chapter of Our Food History

When you think of eggs for breakfast, chances are you're picturing the humble chicken egg—sunny-side up, scrambled, or nestled in a slice of toast. But have you ever wondered why turkey eggs, despite turkeys being a common farm animal, are nowhere to be found on grocery shelves or brunch menus? The answer isn’t simply a matter of taste; it’s a rich mix of history, economics, practicality, and cultural habit.

The Curious Case of the Turkey Egg

Let’s rewind the clock to early America. Turkeys, native to North America, were a prized bird among Indigenous peoples long before European settlers arrived. They were hunted for their meat and feathers, and in some communities, even semi-domesticated. Yet as colonial farms took shape and the need for a steady food supply grew, it was the chicken—not the turkey—that quickly rose to prominence as the go-to egg layer.

Why? In a word: efficiency.

1. Fewer Eggs, Less Appeal

Chickens, especially after generations of selective breeding, can lay an egg nearly every day. That’s around 250 to 300 eggs per year. Turkeys, however, are more conservative in their output—laying closer to 100 eggs annually and usually only during a narrow window in spring and early summer.

This alone made chickens the clear winner for settlers who needed reliable, year-round food sources. During times like the Great Depression or World War II, when self-sufficiency was paramount, chickens were a lifeline. Turkeys, on the other hand, were already relegated to holiday feasts and special occasions.

2. Raising Turkeys Is No Walk in the Park

Turkeys are majestic, sure—but they’re also a handful. They require more space, more feed, and more time to mature. They’re also notoriously sensitive during their early life stages. Chickens, by contrast, are relatively hardy, cost-effective, and quick to raise. On a practical level, this made chickens the preferred choice for backyard farmers and commercial operations alike.

And here’s the kicker: since turkeys lay so few eggs, farmers usually set them aside for breeding more turkeys, not for cracking into a skillet.

3. Bigger Isn’t Always Better

Turkey eggs are about 50% larger than chicken eggs. That might sound like a culinary jackpot, but the thick shell and tougher membrane make them harder to clean, crack, and cook with. For bakers and home cooks alike, this extra hassle doesn’t offer enough upside to justify switching from the tried-and-true chicken egg.

During the industrial food revolution of the 20th century—when processing speed and uniformity became king—turkey eggs just didn’t fit the model.

4. Tradition Shapes Taste

By the time the post-war supermarket era rolled around, consumer habits were firmly established. Chicken eggs had become a symbol of nourishment, affordability, and versatility. Turkey eggs? Most people didn’t even know they were edible, let alone available. It became a cycle: low demand led to low supply, which led to even lower demand.

Even cookbooks from the 19th and early 20th centuries rarely mentioned turkey eggs, and when they did, it was often with a note about their scarcity or their best use being for hatching rather than eating.

5. The Breeding Priority

In modern commercial farming, every turkey egg is precious—not for frying, but for ensuring the next generation of turkeys. Given the booming demand for turkey meat, particularly around Thanksgiving and Christmas, it makes much more financial sense for farmers to incubate those eggs rather than sell them. It's a classic case of supply being diverted for reproduction instead of consumption.

6. Seasonal Laying Doesn’t Help

Turkeys are finicky layers. Unlike chickens, which can be tricked into laying eggs year-round with artificial lighting, turkeys are more in tune with the seasons. They usually lay from early spring through midsummer. This short window makes consistent egg supply difficult and impractical for commercial distribution.

So, Are Turkey Eggs Worth Trying?

Absolutely—if you can find them. They’re rich, slightly creamier than chicken eggs, and prized by the few who’ve had the pleasure. But you’re more likely to stumble upon them on a small family farm or a homesteader’s breakfast plate than in any grocery store.

In the End, It’s About More Than Just Eggs

Our food habits are shaped as much by history and economics as by flavor. The absence of turkey eggs from our tables isn’t because they aren’t good—it’s because they never stood a chance against the efficiency and accessibility of the chicken egg. Like many quirks of culinary culture, it’s a story of practicality over novelty.

So next Thanksgiving, as you carve the turkey, remember this: you're eating the reason you’re not eating turkey eggs.