Why Don’t Americans Eat Turkey Eggs? Here’s Why

When you think of breakfast, chances are scrambled eggs come to mind — but they almost always come from chickens. Despite being edible and nutritious, turkey eggs rarely make it onto American plates. So why don’t we eat them?

It Starts With Supply and Cost

The main reason comes down to economics. Turkeys lay far fewer eggs than chickens — around 100 a year compared to a chicken’s 300. Because of that, farmers can’t rely on turkeys for steady egg production. Instead, turkeys are bred for meat, which is far more profitable. Even if you could find turkey eggs in stores, they’d likely cost several dollars per egg.

Taste and Texture Are Similar — But the Size Isn’t

Turkey eggs are larger and have thicker shells, with a slightly richer flavor due to more yolk. However, most people say they taste nearly the same as chicken eggs. Since there’s no major flavor benefit, consumers don’t see a reason to pay more for them.

A Matter of Tradition

Another reason is simply habit. Chickens became the standard egg producers centuries ago because they were smaller, easier to raise, and laid more consistently. Over time, turkey eggs just never made it into mainstream cooking — and when Americans think of turkeys today, it’s almost always for Thanksgiving dinner.

Would You Try One?

While turkey eggs are rare in U.S. kitchens, they’re perfectly safe and often enjoyed on farms or by small-scale homesteaders. Still, unless production changes, turkey eggs will likely remain an uncommon — and expensive — delicacy most Americans will never crack open.

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