On store shelves you can find eggs from chickens, quails, ducks, and sometimes even ostriches. But turkey eggs are a rarity. What's wrong with them? Let's figure out why this product has practically not reached the mass consumer.
Turkey eggs are the same, but different
At first glance, turkey eggs look similar to chicken eggs, but upon closer inspection, the differences become noticeable. They are larger – on average they weigh from 70 to 80 grams, while chicken eggs vary from 50 to 60 grams. The shell in turkey eggs is not only thicker, but also stronger, which makes them less fragile. Another distinctive feature is their characteristic appearance: the shell is covered with spots that give it a natural and even decorative look.
But the main feature is hidden inside. The yolk of turkey eggs is larger and brighter than that of chicken eggs. It is denser and creamier in consistency, which makes such eggs ideal for complex culinary tasks. For example, baking with them turns out to be more airy, and sauces are richer. The protein is also different: it is thicker, which can be an advantage when preparing certain dishes.
Despite all these advantages, most people are unlikely to notice a difference in taste. Those who have tried turkey eggs say that they taste almost identical to chicken eggs, except for a slightly richer texture. Therefore, from the consumer's point of view, their main difference is price, not organoleptic properties.
Economy vs. Turkey Eggs
In short: turkey eggs are a luxury that is simply unprofitable to produce. To understand why, let's look at the numbers.
First, turkeys are not the best egg-laying hens. A female turkey lays two eggs a week. Two! For comparison, a chicken will lay about seven in the same time. Simple arithmetic: while a turkey lays one egg, a chicken manages to lay five or six. This is a serious lag.
Second, turkeys are more expensive to raise. They're larger birds that need more feed, more space, and more time to grow. While a hen can lay eggs in five months, a turkey needs about seven. All of this adds up to additional costs in feed, care, and space. And all for the sake of a couple of eggs a week.
Now add in the cost. A single turkey egg can cost significantly more than a chicken egg. For comparison, you can buy a dozen chicken eggs for the same money. The difference is noticeable, especially when you consider that turkey eggs taste almost the same as chicken eggs. Why overpay?
And here begins the main problem. People are used to paying reasonable money for eggs. They are not ready to pay so much for a product that does not stand out in anything special. The price kills demand. And without demand there is no point in producing.
The peasants understand this. For them, a turkey is primarily meat. Each turkey born from an egg is a future bird that will bring more profit. Why be distracted by eggs that will gather dust on the shelves because of their price? Everything is logical.
Is there a future for turkey eggs?
It would be wrong to say that turkey eggs have no future. They can find their niche among lovers of farm products and gourmets looking for rare and unusual ingredients. In recent years, the demand for organic and farm products has been growing, and turkey eggs, thanks to their unique qualities, can become part of this trend.
However, mass production should not be expected. The problems of high cost and low egg production will not disappear. Most of the offers in this segment will come from small farms, aimed at a wealthy audience willing to pay for exclusivity.
Culinary experts and chefs may also be interested in turkey eggs, who will appreciate them as an ingredient for specific dishes. For example, the rich and creamy yolk can be an excellent base for desserts or sauces. Such initiatives may increase the popularity of the product in narrow circles, but are unlikely to bring it to the mass market.
In addition, it is worth considering that climate and economic changes can affect the habits of consumers and producers. In conditions of shortage of chicken eggs or rising prices for them, turkeys can become an alternative, albeit temporary.
Ultimately, turkey eggs will remain a niche product, available only to a limited number of consumers. Their unique qualities and rarity make them more of a delicacy than an everyday food item. But, as with other rare foods, for some they may be a discovery worth the price.
In short, turkey eggs are a rare gastronomic interest, not a product for everyday consumption. Their high cost, limited production volume and similarity to chicken eggs do not leave them a chance for widespread popularity. So in the near future, turkeys will delight us on holiday tables with their meat, and their eggs will remain on farms, where they are valued as the beginning of a new life.
Джерело: ukr.media
