General information

Turkey laid the egg: the benefits and harm of turkey eggs


Turkey eggs weigh about 80 grams, they have a creamy-white shell. They are tastier than chicken, but they are quite rare. These beautiful birds are mainly raised on farms. They are usually kept for meat. There is a wealth of information on how a turkey egg is helpful. Product photo is presented below.

Turkey eggs are almost impossible to find in stores. They are available on specialized farms. During the season, the turkey carries eggs in an amount of not more than 25 pieces. This explains their high cost and inaccessibility.

Use and distribution around the world

The turkey is originally from America. Popular this bird made geographical discoveries of Columbus. Spain became the first European country where they began to organize turkey breeding farms.

Turkey eggs are used in the preparation of various dishes (baking, salads, omelettes). The cooking time for eggs is no more than 10 minutes.

Where to find and how to store

You can buy eggs on farms from the breeder, because turkeys are usually grown for meat. Rush turkeys seasonally.

In Russia, there are agrofirms producing turkey hatching eggs. When creating such complexes, modern technologies are used with full automation of processes. Incubation of turkey eggs is carried out in compliance with sanitary and epidemiological standards and veterinary requirements. Cooperation with hatcheries and customers who buy eggs, allows you to control the quality.

The shell has a rather loose structure, as a result of which it is susceptible to the penetration of various odors. At home, eggs should be stored in the refrigerator insulated from products that have a pungent smell (herring, spices, onions, citrus fruits). You can treat them with a solution consisting of sunflower oil, linseed oil and paraffin. Eggs can also be placed in a solution with salt. If uncooked yolks remain after cooking, they can be stored in a refrigerator in a bowl of cold water.

Features of turkey eggs

The energy value of one fresh raw turkey egg is 170 calories. Nutritional value consists of water, ash, cholesterol, proteins, carbohydrates. The complex of vitamins contains groups A and B, PP. Turkey eggs consist of macro- and microelements: iron, manganese, zinc, copper, calcium, phosphorus, sodium, potassium.

Beneficial features

It is believed that turkey egg tastes better than chicken. However, the fact that it is more useful, you need to understand. Turkey eggs contain much more cholesterol than chicken eggs. They are in third place on this indicator. Turkey eggs are widely used to prepare a variety of dishes. And they are no different from food cooked in chicken eggs.

Turkey have a lot of nutrients, essential for the younger body, or rather children. Experts proved that the product does not cause allergies, because it can be safely given to kids. But it must be remembered that, despite the very useful properties, eggs for food should be consumed in moderation. Should adhere to a proper and balanced diet, do not overeat. Eggs obtained from turkey in early summer have more valuable properties than those laid in the spring, because they contain a lot of protein in the composition. Constant use of this product normalizes metabolism.

Moreover, due to the high content of vitamins, eggs support a healthy immune system. They are recommended for eating in people who have a violation of the digestive tract. Positively affect the state of the central nervous system. Patients with a diagnosis of gastritis with high acidity, the use of eggs will bring exceptional benefits. Raw eggs normalize the acid content. They have excellent enveloping properties and have an alkaline environment.

The product has received wide application in cosmetology. With its use prepare different masks for skin or hair. Eggs are very useful for healthy people.

Harm and contraindications

Along with the beneficial properties of the egg turkey should be used with caution in the diet, if available:

  • liver or kidney problems
  • individual intolerance of incoming components - yolk or protein,
  • the presence of excess weight, the use of diets for weight loss,
  • elevated cholesterol levels.

Turkey eggs are possible sources of salmonella. The product must be purchased from proven birds, it must have a whole shell.

Deficient delicacy

In a private farm, each spring and autumn, one laying lays from fifty to hundreds of large (up to 75–90 g) eggs with a beautiful spotted, porous, but strong dark creamy shell.

From the greater part of them they raise offspring, since turkeys are usually raised for meat. Therefore, it is usually the sale of eggs only from the autumn laying (it is problematic to raise chicks in winter).

In ordinary markets, such products rarely come across. You can buy it only on the farm or in a specialized farm shop.

Industrial methods did not particularly increase the number of eggs laid by turkey, despite the year-round production.

This explains the high cost.

A bit of history

Thanks to Christopher Columbus, who discovered these birds during his expeditions to the New World, eggs of domesticated descendants of the wild turkey came to Europe from America. Nowadays, it’s more common to call these birds “domestic turkeys”.

Composition and calorie

Turkey egg is a high-calorie product. One piece contains 171 kcal, of which:

  • 55 kcal falls on proteins (13.68 g),
  • 107 kcal - fats (11.88 g),
  • 5 kcal - carbohydrates (1.15 g).

Also present are: 3.632 g of unsaturated fatty acids, 72.5 g of water, 0.79 g of ash, and 933 mg of cholesterol.

It is noteworthy that the composition is seriously affected by the production season. For example, eggs laid at the beginning of summer are more balanced because fresh green grass is used as food for birds.

In addition to vitamins A, B2, B6, D and E, and purine, turkey eggs contain:

  • Cobalt is needed for blood formation and synthesis of enzymes, a positive effect on the liver and nervous system.
  • Iodine promotes growth and improves metabolism.
  • Sodium chloride is required for acid-base balance.
  • Copper accelerates protein metabolism and the growth of bone structures.
  • Calcium is important for strengthening bones.
  • Zinc is good for men's health.
  • Manganese stabilizes the function of the sex glands, is involved in the formation of blood cells.
  • Potassium prevents the development of neuralgia.
  • Iron provides an exchange of oxygen in the body, it is necessary for the prevention of anemia.
  • Magnesium eliminates insomnia and fatigue, relieves migraines, is important for the intestines, vascular and biliary system.
  • Phosphorus is responsible for the strength of bones, helps normal kidney function.
  • Selenium promotes the formation of thyroid hormones, regulates metabolism, supports the immune system.

Scientific reasons

The benefits of home turkey eggs are indisputable, and even the presence of large amounts of cholesterol does not detract from it.

Formed from egg cholesterol compounds are high molecular weight, do not provoke the appearance of vascular plaques and are harmless for those who want to lose weight.

Studies have shown that poultry eggs when taken by 1-2 pieces per day - an excellent prophylactic agent for atherosclerosis.

As an example, a 112-year old survivor from the United States, who ate 6 pieces a day as scrambled eggs, is a good example.

Is it possible to eat raw

Scientists do not recommend eating turkey eggs in raw form due to the low protein digestibility.

Why eat raw eggs at all? Intact heat treatment of protein and yolk have enveloping properties and, due to the alkali content, neutralize the increased acidity in the digestive tract, reducing pain during gastritis.

Properties of cooked eggs

Opinions differ on dietary properties. Some believe: turkey eggs should be in the diet losing weight. Others indicate a high saturation of fats and a small amount of carbohydrates, which does not allow to call the product a dream of a nutritionist.

Other, not controversial quality turkey eggs:

  1. Do not cause allergies, therefore available for pregnant women and babies.
  2. For children under one year, due to its high calcium content, the product is a preventative measure against rickets and osteoporosis. Contributes to the growth of the child. To please the baby with such testicles can be several times a month.
  3. Among poultry eggs, they occupy the third place in nutritional value (they are second only to quail and cesarine), therefore it is easy to satisfy even a strong hunger with them.
  4. Athletes will be important to know that the product contains a lot of protein, which allows you to quickly build muscle.
  5. Useful for people with diseases of the digestive tract - normalizes the work of the intestines, digestion, fight against inflammatory processes.
  6. With regular admission, normalize metabolism.
  7. Beneficial effect on the nervous system, the brain. At the same time, memory improves, insomnia goes away, mental activity increases.
  8. Strengthen immunity.
  9. Provides healthy hair, nails and teeth.

Similarities and differences with chicken eggs

To taste turkey eggs are similar to the usual, chicken. They do not have a specific taste or smell. True, some gourmets note a subtle difference in taste.

In appearance, the differences are noticeable:

  • larger size
  • speckled loose but durable shells.

Do I need to wash before cooking

Concerning the washing of eggs, the opinion is twofold. Consumers are most concerned about the risk of becoming infected with salmonella.

Initially, the source of the disease is the hen. From her pathogenic bacteria fall on the shell. But through the damaged containment they are able to penetrate inside. Then only heat treatment will save.

So wash or not wash? Wash! Warm water and soap with a brush.

How to choose

The best option - eggs from the spring or summer laying. They are distinguished by the most balanced composition.

It is wonderful if you can buy the product in farms or agrofirms, where they are professionally engaged in breeding turkeys.

When buying, be sure to check whether the shell is intact.

In the fridge, turkey eggs are stored for only 20-25 days from the moment they were laid.

Do not place it on the shelves next to strongly smelling products: loose shells easily absorb foreign odors.

To reduce the negative effects of odors on the taste of eggs, process the shell with a mixture of sunflower and linseed oils and paraffin.

Or put in a saline solution (1 tablespoon. Salt per 1 liter of water).

Unused yolks fill with cold water. So they "hold out" a few more days.

For the purpose of breeding, farmers choose healthy layers. You can check the quality of the material suitable for incubation by scanning through or by visual inspection. Before choosing a batch for incubation, it is necessary to determine whether a fertilized egg or not, and the fence is taken from several trays. Only by selective method can one buy the material to be incubated. Breeding egg razvodchiki placed in separate trays for growing.

A product not subject to breeding is sent for sale for use in food, observing its storage standards. A loose, penetrated by the pores of the shell makes it necessary to keep the egg separate from all products so that it does not absorb foreign odors. Bad neighbors on the shelf will be spices, onions, citrus fruits or, for example, fish. Many, before storage, treat the shell with a mixture of sunflower oil and paraffin, which fills the pores and blocks the flow of air. You can also before putting the product in the refrigerator, hold it in salt water, dissolving a tablespoon of salt in a liter.

Unused yolks can be stored in a cool place by dropping them into a jar of cold water.