Ah, turkey eggs. Not quite as rare as hen’s teeth, but still something you don’t see every day. I was lucky enough to be given one a couple of years ago by a colleague whose dad works with a lot of farmers (and I made a 3 egg frittata, with hen, duck and turkey egg… wow!) Thanks to Mr S for that experience…
I’ve been trying to source them ever since, but there are two fundamental issues in tracking down turkey eggs. Number 1: turkeys don’t lay as many eggs as, say, your average chicken. Many fewer, in fact, so that many eggs are actually fertilized and used to grow little turkey chicks. Number 2: they taste rather wonderful as well, so even if they’re not going to be used to expand the turkey population, only somebody benevolent or with bounteous quantities of spare eggs is actually going to allow other non-poultry farmer types to sample them.
As you can see, they’re delightfully speckled and have a distinctive pointed end – not sure if this makes them any easier to pass – turkeys often look rather aggrieved so perhaps not. They also have a very flavoursome taste and a creamy consistency.
I was lucky enough to have been given a few as a birthday present by my friends from Porcus up at Height Top Barn this morning, alongside picking up my bread order, so I resolved to make a luxurious breakfast. First I toasted a couple of slices of wonderful home-made bread, generously buttered it and covered it with some torn air-dried ham, before finishing with two poached turkey eggs and a good dose of freshly ground black pepper. As the photo above might suggest, such a simple and classic combination as ham and eggs was taken to the next level with this delightful breakfast plate.
So, if you ever get the chance to sample a turkey egg, don’t let it slip through your fingers. Although my final advice would be that, due to the thickness of their shells (equal to goose eggs) even if they do slip through your fingers they may well land intact. They just won’t be around for long afterwards!