Why people don't actually eat turkey eggs: the answer is quite simple.

While turkey is the centerpiece dish for Americans on Thanksgiving, and turkey meat is regarded as a healthy option worldwide, turkey eggs have yet to make their way onto our menus. Now, scientists have clarified why this is the case, as reported by Daily Mail.

Unlike chickens, which lay an egg approximately every 24 hours, turkeys produce about two eggs per week. According to Kimmon Williams from the National Turkey Federation, these birds have a longer life cycle, requiring around seven months to reach the age at which they can start laying eggs. In comparison, chickens only need about five months to begin egg production.

Furthermore, scientists state that turkeys require more food and space, which increases costs. Consequently, each turkey egg would need to be priced at a minimum of $3.

At the same time, larger turkey eggs also contain twice the calories, grams of fat, and three times the cholesterol compared to chicken eggs. Some professional chefs argue that turkey eggs are better suited for sauces due to their creamier and richer yolks. Still, expert recommendations are insufficient to incorporate turkey eggs into the standard diet.

Interestingly, in the past, turkey eggs were incredibly popular among Native American tribes and the first European settlers hundreds of years ago. It is known that chickens did not arrive in the country until the 1500s, leaving turkey eggs as the sole option for Native Americans, who later introduced this food to early European settlers in the 1600s.

Large wild turkeys were exotic birds for Europeans, who quickly became their fans. Early Spanish explorers of the New World are known to have even brought these large birds back home, but rumors soon spread that turkey eggs were linked to outbreaks of leprosy.

At the same time, settlers in the U.S. regarded turkey eggs as a luxury. By the 18th century, their popularity in the U.S. had grown to the extent that the domestication of turkeys became commonplace. However, the rise of industrial poultry farming in the 20th century transformed the landscape of American cuisine.

Technological advancements allowed farmers to specialize chickens for either egg or meat production, making chicken eggs more cost-effective and accessible. As a result, turkeys lost their popularity.

Today, turkey eggs are a rarity in people's diets and are primarily sought after by exotic food enthusiasts. In 2024, the U.S. Department of Agriculture reported a shortage of turkey eggs. As of June 1, 2024, turkey egg stocks in incubators had dropped to their lowest level since 1988—just 22.8 million eggs.

Researchers note that the shortage was linked to outbreaks of avian influenza and the loss of breeding flocks.