Turkey eggs are a rather rare and unusual product on our tables, because in most cases turkeys are grown for meat. Yes, and in ordinary grocery stores can not find them. However, these birds' eggs are not inferior in nutritional value and taste of chicken, besides, they are dietary and very useful. In cooking, they can be used in any way, like other eggs of birds. If you are going to include this product in your diet, hurry to learn about the beneficial properties, features of the use, selection and storage of this delicacy.
What do turkey eggs look like
The main external characteristics of the product:
- Weight: 70-80 g (determined by the age of the bird).
- The size: height is 5-7 cm, width is up to 4-5 cm.
- Shell: has dense, but porous and friable structure.
- Colour: white or beige, sometimes it can be bluish, interspersed with a contrasting shade.
Due to the fact that the productivity of turkeys very low (for a season of 10-25 pieces), and egg production comes very late, keeping poultry for receiving egg products is not economically profitable and does not arouse interest among entrepreneurs. Therefore, in supermarkets and shops can not buy this product. For most people, turkey eggs are a delicious, hard-to-reach and expensive product. You can get it only on specialized farms, in farm stores, or directly from people involved in breeding birds.
Did you know? "Spanish chickens" - such a nickname turkey got in Europe. America is the birthplace of birds, and thanks to the discovery of Columbus the birds came to Europe and gained worldwide popularity. It was in Spain that the first turkey farms were built, which is why the birds got their strange nickname.
Useful properties of the product
The product contains a lot of vitamin-mineral substances, unsaturated fatty acids, proteins and fats, which makes it beneficial for the body. 
Main useful properties of the product:
- Cholesterol in turkey eggs is "good" (high density lipoproteins), so the product has a beneficial effect on the condition of the heart and blood vessels.
- Due to the hypoallergenicity, turkey products are allowed even for children under one year old and people sensitive to allergens.
- Regular consumption has a beneficial effect on metabolic processes, so turkey production is useful for people struggling with obesity.
- Normalization of the gastrointestinal tract (especially useful for people with high acidity of the stomach and gastritis).
- Stimulation of the immune system.
- Normalization of the nervous system, the elimination of insomnia and fatigue.
- Strengthening bones.
- Improving the condition of the skin and hair during external use.
Due to its high digestibility and hypoallergenicity, the product is recommended in the diet of people who are weakened by a long-term illness, or elderly.
Learn more about chicken eggs: what is the benefit, is it possible to eat raw; freshness labeling; why are eggs with two yolks, green yolk, blood; how to freeze chicken eggs; what is useful for egg shells and how to use it in the feed for the garden and vegetable garden.
Turkey and chicken eggs: what is the difference, which are healthier
In general, turkey eggs and chicken eggs are very similar in taste and properties. Objectively, the first ones are large in size and weight, which is explained by the size of the bird itself. They also differ in the color and strength of the shell. Turkey eggs are considered to be a more dietary product due to the good cholesterol content.
How to use in cooking
You can use the product in the same way as any other feathered eggs. Turkey products are cooked scrambled eggs and omelets, add them to pastries and salads, eat boiled, baked and fried. Considering their larger size, eggs are used for cooking. desserts, sauces.
Read also about the properties and culinary use of eggs: duck, goose, caesarea, ostrich.
Many come to taste eggs marinated and salted. Turkey products do not have a specific taste or smell that is not typical for bird eggs. During heat treatment, the protein is perfectly white and uniform, and the yolk remains saturated yellow. 
What is cooked in different countries of the world?
In the kitchen of different nations of the world, turkey eggs are quite popular and popular product.
For example, Spaniards love dessert from whipped to foam protein, in which dried fruits and spices are added.
Portuguese prepare egg noodles served with poultry.
AT Norway Eggs are traditionally used to make lush and tender pastries.
AT Of England Victorian era eggs were used to make bechamel sauce. Also for a long time it was believed that turkey products are best suited as a basis for sauces. 
Is it possible to eat raw
Unprepared product has an enveloping effect on the gastric mucosa, and alkali lowers the level of acidity. Eating raw eggs can bring relief and reduce pain during gastritis.
However, experts do not recommend to use this product raw due to poor protein digestibility and the ability to "clog the stomach", which can lead to indigestion. Babies are forbidden to eat raw eggs!
Important! When consumed raw, there is a high risk of infection with salmonellosis. The consequences of the infection are especially dangerous for children, the elderly and people with a weakened body as a result of diseases.
How much to cook
Duration of cooking depends on the size of the product and the desired degree of preparation. For medium-sized eggs, 3-4 minutes is enough to get a delicate, creamy consistency and 8 minutes to cook hard-boiled. Larger specimens need cooking for 5-6 minutes and 12 minutes, respectively. 
Proper cooking technology:
- Before heat treatment, the product should be thoroughly rinsed under running water with a brush.
- Next you need to put the eggs in a saucepan, pour cold water, put on medium heat.
- Salt water to prevent cracks in the shell (1 tsp. For 1 liter).
- Cook for 5-12 minutes depending on the desired degree of cooking.
- When finished, place in cold water for 3-5 minutes to better clean the shell.
We advise you to read about the composition, value and use of meat and turkey liver.
How to choose when buying
Since turkey eggs are expensive and rare, you should carefully choose a product in order not to spend money on spoiled ones.
- The shell must be clean, without traces of litter, feathers and other contaminants.
- On the shell should not be mechanical damage and defects.
- Smell the product - there should be no foreign or unpleasant smell.
- With a slight shaking, the yolk should not plop.
- Before cooking, check the freshness. To do this, immerse the product in the water: fresh drowned, and the old will either float on the surface or in the middle of the vessel.
Important! Remember that at the end of autumn and the beginning or middle of winter it is almost impossible to buy high-quality, fresh turkey products due to the seasonal productivity of the bird.
How to store
Due to the loose and porous structure of the shell, turkey products have one feature - to quickly absorb odors of other products and substances. Therefore, during storage, contact with other products with a pronounced odor (fish, citrus, spices and spices, smoked products, onions, etc.) must not be allowed. 
In terms of freshness, products are divided into two main groups:
- dietetic, such products are called with a shelf life of up to 10 days;
- dining rooms. Can be stored no more than 25-30 days.
Washed products are suitable for food for up to 12 days. In all cases, the storage temperature should not exceed +7 ° C, the humidity should be in the range of 60-80%. You can store products in the refrigerator or cellar. If after use, you still have intact yolks, they can be placed in a jar of water and stored in a refrigerator for 2-3 days.
Find out how much an egg weighs and how to check the freshness of eggs at home (in water).
Significantly increase the shelf life of products can be after processing the shell with paraffin, vegetable fat or lard. These substances clog the pores and prevent the odors from soaking. In this form, the products are usable for 90 days. However, the treatment must be carried out no later than 1-3 days from the moment of the demolition. 
You can also preserve products in saline. For example, to save a dozen eggs will require 1 liter of water, 1 tsp. salt and 50 g of quicklime. In this solution, products can be stored for up to 4-5 months in an enamel pot or glass. However, it should be borne in mind that the shell with this method becomes thinner, and the taste becomes more specific.
Did you know? The eggshell is covered with a huge number of pores - over 7,500. They are necessary for the breathing and gas exchange of the future chick.
Who and how can harm
It is not recommended to use the product for such illnesses:
- severe disruption of the liver, kidneys, heart;
- violation of protein digestibility;
- individual intolerance.
It is also worth remembering that, despite the dietary and beneficial properties, products should not be overly fascinated with excess weight. Due to the high nutritional value and caloric value of one piece per day, it will be quite enough to get the maximum benefit from the product. As we indicated earlier, before eating eggs, you need to wash and heat treat for better absorption and reduce the risk of salmonellosis. 
In America, turkey eggs were consumed by many Indian tribes. In the modern world, this product has been pressed by highly productive, readily available and cheap chicken eggs. However, it is turkey products that are more beneficial for our body. If you have the opportunity to try this delicacy, do not hesitate for a minute!
