Can you eat turkey eggs? Turkey eggs: their benefits and harms

Turkey eggs are a rather rare and unusual product on our tables, because in most cases turkeys are grown for meat. And you can't find them in regular grocery stores. However, the eggs of these birds are not inferior in nutritional value and taste to chicken ones, besides, they are dietary and very healthy. In cooking, they can be used in any way, like other feathered eggs. If you are going to include this product in your diet, hurry up 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:

1. The weight: 70–80 g (depending on the age of the bird).
2. The size: height 5–7 cm, width up to 4–5 cm.
3. Shell: has a dense, but porous and loose structure.
4. Colour: white or beige, sometimes bluish, interspersed with a contrasting shade.

Due to the fact that the productivity of turkeys very low(only 10–25 pieces per season), and egg production occurs very late, keeping poultry for egg production is not economically profitable and does not arouse interest among entrepreneurs. Therefore, in supermarkets and shops you can not buy this product. For most people, turkey eggs are a delicacy, hard to find, and expensive. You can get it only on specialized farms, in farm shops or directly from people who breed birds.

Did you know? "Spanish chickens" - this is the nickname given to turkeys in Europe. The homeland of birds is America, and thanks to the discovery of Columbus, 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 many vitamin and mineral substances, unsaturated fatty acids, proteins and fats, which determines its benefits for the body.
Main beneficial features product:

1. Cholesterol in turkey eggs is “good” (high density lipoprotein), so the product has a beneficial effect on the condition of the heart and blood vessels.
2. Due to hypoallergenicity, turkey products are allowed even for children under one year old and people sensitive to allergens.
3. Regular use has a beneficial effect on metabolic processes, so turkey products are useful for people struggling with being overweight.
4. Normalization of the digestive tract (especially useful for people with high stomach acidity and gastritis).
5. Stimulation of the immune system.
6. Normalization of the nervous system, elimination of insomnia and fatigue.
7. Strengthening bones.
8. Improving the condition of the skin and hair when used externally.

Due to its high digestibility and hypoallergenicity, the product is recommended in the diet of people weakened by a long-term illness or the elderly.

Turkey and chicken eggs: how are they different, which are healthier

In general, turkey and chicken eggs are very similar in both taste and properties. Objectively, the former are large in size and weight, which is explained by the size of the bird itself. They also differ in color and strength of the shell. Turkey eggs are considered more dietary product because of the good cholesterol content.

How to use in cooking

You can use the product in the same way as the eggs of any other birds. Prepared from turkey products scrambled eggs and omelettes, add them to pastries and salads, eat boiled, baked and fried. Given their larger size, eggs are used for cooking desserts, sauces.

Many people like eggs in pickled and salted form. Turkey products do not have a specific taste or smell that is not typical for bird eggs. During heat treatment, the protein turns out to be perfectly white and uniform, and the yolk remains a rich yellow color.

What is cooked in different countries of the world

In the cuisine of different peoples of the world, turkey eggs are a fairly popular and popular product.

For example, Spaniards they love a dessert made from whipped protein to a foam, to which dried fruits and spices are added.

Portuguese cook egg noodles, which is served with poultry.

AT Norway eggs are traditionally used to make fluffy and tender pastries.

AT England During the Victorian era, eggs were used to make béchamel sauce. Also, for a long time it was believed that turkey products are best suited as the basis for sauces.

Can you eat it raw

The unprepared product has an enveloping effect on the gastric mucosa, and the alkali lowers the level of acidity. Eating raw eggs can bring relief and reduce pain in gastritis.

Important!When the product is consumed raw, there is a high risk of infection with salmonellosis. The consequences of infection are especially dangerous for children, the elderly and people with a weakened body as a result of illness.

How much to cook

Cooking time depends on the size of the product and the desired degree of cooking. For medium-sized eggs, 3-4 minutes is enough to obtain a tender, creamy texture and 8 minutes for hard-boiled cooking. Larger specimens need to be cooked for 5–6 minutes and 12 minutes, respectively.
Correct cooking technology:

1. Before heat treatment the product must be thoroughly rinsed under running water with a brush.
2. Next, you need to place the eggs in a saucepan, pour cold water over medium heat.
3. Salt the water to prevent shell cracks (1 tsp per 1 liter).
4. Cook for 5-12 minutes depending on the desired degree of cooking.
5. When finished, place in cold water for 3-5 minutes for better shell cleaning.

How to choose when buying

Since turkey eggs are an expensive and rare pleasure, you should carefully choose a product so as not to spend money on spoiled ones.

1. The shell should be clean, without any traces of droppings, feathers or other contaminants.
2. The shell should not be mechanically damaged or defective.
3. Smell the product - there should be no foreign or unpleasant odor.
4. With light shaking, the yolk should not flounder.
5. Check for freshness before cooking. To do this, lower the products into the water: the fresh ones will sink, and the old ones will either float on the surface or in the middle of the vessel.

Important!Remember that in late autumn and early or mid-winter, it is almost impossible to buy high-quality, fresh turkey products due to the seasonal productivity of poultry.

How to store

Due to the loose and porous structure of the shell, turkey products have one feature - they quickly absorb the odors of other products and substances. Therefore, during storage, contact with other products with a pronounced odor (fish, citrus fruits, spices and spices, smoked products, onions, etc.) should not be allowed.
By freshness, products are divided into two main groups:

• dietary, this is called products with a shelf life of up to 10 days;
• canteens. Can be stored no more than 25-30 days.

Washed products are suitable for use in food up to 12 days. In all cases, the storage temperature should not exceed +7 °C, 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 container of water and stored in the refrigerator for 2-3 days.

It is possible to significantly increase the shelf life of products after processing the shell with paraffin, vegetable fat or lard. These substances clog pores and prevent foreign odors from soaking. In this form, the product is suitable for use within 90 days. However, processing should be carried out no later than 1-3 days from the moment of demolition.
You can also preserve products in saline solution. For example, to save a dozen eggs, you need 1 liter of water, 1 tsp. salt and 50 g of quicklime. In such a solution, products can be stored for up to 4–5 months in enameled dishes or glass. However, it should be borne in mind that the shell becomes thinner with this method, and the taste becomes more specific.

Turkey egg photo In Europe, domestic turkeys were brought by Columbus. It was thanks to Columbus that Europeans tried turkey eggs. Turkey eggs are slightly larger than chicken eggs, their weight averages 70-80 grams. The shell is quite strong, creamy-white in color, sometimes with greenish spots. The color and size of the egg largely depends on the age of the bird that laid it. The older the bird, the larger and darker its eggs.

To date, turkey eggs are difficult to obtain, even though this bird is grown everywhere. This is due primarily to the fact that the turkey is a meat-type bird rather than an egg one. Most often, eggs are used to produce offspring. Despite this, they can be bought in villages or on private household farms where turkeys are bred. However, if you raise this bird yourself, then there should be no problems with availability.

Turkey eggs storage

Turkey eggs are best stored in the refrigerator. In general, the storage conditions are the same as for a chicken egg. Eggs should not be stored with foods that have a pungent odor (fish, various spices, cheese). This is due to the fact that this product absorbs unpleasant odors very well.

You can also store turkey eggs in salt water (20 grams of salt per 1 liter of water).

Eggs that have been previously lubricated with linseed or sunflower oil are perfectly preserved. In addition, storage in this way will prevent the absorption of unpleasant odors.

Turkey eggs application

Turkey eggs should never be eaten raw. This can be detrimental to your health, as the bird can be a carrier of any infection, including salmonellosis.
Turkey eggs can be cooked different ways. They can be baked in the oven, boiled, cook videt, scrambled eggs. Can be added to salad. In general, the use of turkey eggs is almost limitless. By the way, turkey eggs are much tastier than chicken ones.

Turkey eggs useful properties and calorie content

A turkey egg, like a chicken egg, has dietary properties. It is used in medical nutrition. Nutrients and trace elements in the egg are in the most ideal ratios. However, the composition nutrients and chemical composition may be unstable. It may depend on the type of feeding, on the conditions of keeping the turkey and on the time of year.

Scientists conducted studies with people who constantly eat turkey eggs for food. They noticed increased immunity, excellent memory, excellent metabolism in the body. Due to the high content of calcium, eating eggs provides strong bones, teeth, and nails.

The calorie content of a turkey egg is slightly higher than that of a chicken egg, it is 165 kcal per 100 grams of product. This is due to the high content of proteins and fats in its composition. Proteins 13.1 grams, fats 11.7 grams, carbohydrates 0.7 grams.

Turkey eggs are the eggs closest in terms of consumer properties to chicken eggs. The average turkey egg weighs 70-75 g. The shell is quite dense, usually white with a creamy tint and small lighter specks. The size and color of the eggs directly depends on the age of the bird, the younger it is, the smaller the eggs and the lighter the shell.

Use of turkey eggs and distribution around the world

Turkeys are native to America. These birds became world famous thanks to the geographical discoveries of Columbus. It was he who brought them to Europe. Spain was the first European country, where they began to organize farms for growing turkeys. That is why this bird is often called "Spanish chickens."

Turkey eggs are used in a variety of dishes, including pastries, salads, desserts, omelettes, and more. Boiling time for hard boiled eggs is 8-10 minutes.

Where to find and how to store

You can buy eggs only on the farm from the breeder, because. turkeys are usually raised for meat, not eggs. Turkeys lay seasonally (February-March, June-July, end of August) and only 10-25 eggs per season. The shell of turkey eggs has a rather loose structure and, because of this, is prone to the penetration of various odors. In the refrigerator, eggs should be kept away from foods with strong odors such as herring, spices, onions, garlic, citrus fruits, etc. In order to prevent odors from entering the eggs, you can treat them with a special solution, which consists of sunflower and linseed oils and paraffin. In addition, eggs can simply be placed in saline solution(per liter of water 1 tablespoon of salt). If, after preparing a dish, there are left unused egg yolks Then you can store them in the refrigerator in a vessel with cold water.

Calorie content of turkey eggs

A fresh turkey egg contains 171 kcal. The product is high enough in fat and low in carbohydrates, which makes it fatty and "unsafe" for those who want to lose weight.

Nutritional value per 100 grams:

Useful properties of turkey eggs

Composition and presence of nutrients

In terms of dietary properties and taste, turkey eggs take third place. Only quail and guinea fowl are ahead of them.

Turkey eggs are very nutritious and contain a wide variety of nutrients. The presence and quantity of microelements depends on the food base of the bird and the time of year. The most tender and balanced egg, relatively useful substances, are those eggs that are laid at the beginning of summer, when the bird's diet is mainly fresh grass.

The systematic use of turkey eggs improves the functioning of the nervous system and brain, speeds up metabolic processes and strengthens the immune system. To the external manifestations of the action of turkey eggs, is the improvement of the condition of nails, hair and teeth.

The most useful are raw fresh eggs. They contain vitamins,,, B2, B6, trace elements iodine, cobalt, phosphorus, iron, copper, calcium, sodium chloride and purine substances. They are prescribed for the treatment of gastrointestinal diseases, inflammatory processes of the stomach and intestines, high acidity, because. the egg is alkaline.

Use in cosmetology and cooking

In most cases, turkey eggs do not cause allergies, so they can be used in the diet of a child up to a year and older.

Based on raw turkey eggs, like chicken, you can cook nourishing masks for hair, face and body.

Chicken eggs are present in the diet of almost every Russian family, while turkey eggs are a rarity. The reason is the high cost and inaccessibility for the average buyer, but the high nutritional value and excellent taste qualities cover these shortcomings.

In a private household, every spring and autumn, one laying hen lays from fifty to hundreds of large (up to 75–90 g) eggs with beautiful spotted, porous, but hard shell dark cream color.

From most of them, offspring are grown, since it is customary to breed turkeys for meat. Therefore, eggs are usually sold only from autumn laying (it is problematic to raise chicks in winter).

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

Industrial methods have not greatly increased the number of eggs laid by turkeys, despite year-round production.

This explains the high cost.

A bit of history

The eggs of domesticated descendants of wild turkeys came to Europe from America thanks to Christopher Columbus, who discovered these birds during his expeditions to the New World. The laying hens themselves were called “Spanish chickens”, since in 1519 they were brought by sailors to Spain. It is now more common to call these birds "domestic turkeys".

Composition and calories

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

• 55 kcal comes from proteins (13.68 g);
• 107 kcal - fats (11.88 g);
• 5 kcal - carbohydrates (1.15 g).

Also present: 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 season of production. For example, eggs laid in early summer are more balanced because the birds are fed fresh green grass.

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

• Cobalt is needed for hematopoiesis and enzyme synthesis, it has a beneficial effect on the liver and nervous system.
• Iodine promotes growth and improves metabolism.
• Sodium chloride is essential for acid-base balance.
• Copper accelerates protein metabolism and the growth of bone structures.
• Calcium is important for strong bones.
• Zinc is good for men's health.
• Manganese stabilizes the functions of the gonads, is involved in the formation of blood cells.
• Potassium prevents the development of neuralgia.
• Iron ensures the 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 the normal functioning of the kidneys.
• Selenium promotes the formation of thyroid hormones, regulates metabolism, and supports the immune system.

Scientific arguments

The benefits of eggs domestic turkey is undeniable, and even the presence of a large amount of cholesterol does not detract from it.

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

Studies have shown that poultry eggs, when taken 1-2 pieces per day, are an excellent prophylactic against atherosclerosis.

An example is a 112-year-old centenarian from the United States, who ate 6 pieces daily in the form of scrambled eggs.

Can you eat it raw

Attention! There is a risk of contracting salmonellosis. Pathogenic bacteria of the genus Salmonella are especially dangerous for young children and the elderly with poor health.

Why even eat raw eggs? Protein and yolk untouched by heat treatment have enveloping properties and, due to the alkali content, neutralize high acidity in the digestive tract, reducing pain during gastritis.

properties of cooked eggs

About dietary properties opinions differ. Some are sure: turkey eggs should be in the diet of losing weight. Others point to a high fat saturation and a small amount of carbohydrates, which does not allow us to call the product a dietitian's dream.

Other non-controversial qualities of turkey eggs:

1. Do not cause allergies therefore available for pregnant women and babies.
2. For children up to a year, due to the high content of calcium, the product is preventive measure against rickets and osteoporosis. Promotes the growth of the child. You can please the baby with such testicles several times a month.
3. Among poultry eggs ranked third in terms of nutrition(they are second only to Caesar's), so it is easy to satisfy even severe hunger with them.
4. It will be important for athletes to know that the product contains a lot of protein, which allows faster build muscle mass.
5. Useful for people with gastrointestinal diseases - normalize bowel function, digestion, fight inflammation.
6. When taken regularly normalize metabolism.
7. They have a beneficial effect on the functioning of the nervous system, the brain. Wherein memory improves, insomnia disappears, mental activity increases.
8. Strengthen immunity.
9. Promotes healthy hair, nails and teeth.

Similarities and differences with chicken eggs

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

By appearance differences are noticeable:

• larger size;
• spotted loose, but strong.

Interesting! How to determine the age of a laying hen: the younger the individual, the lighter the shell and the smaller the egg size.

Contraindications

To refrain from eating turkey eggs should:

• people with individual intolerance to protein or yolk;
• with kidney or liver problems.

How to cook

It takes ten minutes to boil a hard-boiled egg, and three minutes for a soft-boiled egg. Can be fried or baked right in the shell.

Do I need to wash before cooking

There are two opinions about washing eggs. Consumers are most concerned about the risk of contracting salmonellosis.

Initially, the laying hen is the source of the disease. From it, pathogenic bacteria enter the shell. But through a damaged protective shell, they are able to penetrate inside. Then only heat treatment will save.

It is a well-known American practice to wash eggs in factories before they are sold. Oddly enough, it is this procedure that breaks the very protective shell and makes the eggs vulnerable. Fortunately, we do not have such practice in our productions.

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

On the children's menu

For the younger age group, it is better to cook a steamed omelet. Older children will like a salad with a boiled egg. And don't forget the baked goods!

It is forbidden to give raw to children!

Cosmetic charms

Nutritious and moisturizing masks, creams and mousses for skin and hair are obtained from eggs.

For dry skin, a mixture of turkey yolk and cream is ideal, and for oily skin, protein mixed with cosmetic clay.

How to choose

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

It's great if you can buy a product in farms or agro-firms that professionally breed turkeys.

When buying, do not forget to check if the shell is whole.

Storage

In the refrigerator, turkey eggs are stored for only 20–25 days from the moment they are laid.

Do not place on shelves next to strong-smelling products: loose shells easily absorb foreign odors.

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

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

Pour unused yolks with cold water. So they will "hold out" for a few more days.

Turkey eggs were part of the diet of the Indian tribes of South America in pre-Columbian times. Perhaps it was this product that contributed to the flourishing of the Inca Empire. What do you think?

A turkey egg in its properties is not much different from a chicken egg, but more useful. It has almost the same weight, taste and composition. It was first eaten in America. In Europe, turkey eggs began to be eaten in Spain. That is why turkeys are often called Spanish chickens.

Description of this product

Turkey eggs have the following characteristics:

• the weight of these eggs is 70-75 g. This figure depends on the age of the bird. In young turkeys, egg weight will be slightly less than in older individuals;
• Turkey eggs are much healthier than chicken eggs. This is achieved due to the content of more vitamins, minerals, amino acids;
• their shell is very dense, but at the same time quite loose;
• the calorie content of this product is 170 kcal per 100 g;
• they contain a lot of cholesterol. But it does not negatively affect people who decide to lose weight. Most experts agree that this cholesterol is useful, and does not provoke the formation of plaques on the walls of blood vessels, which are characteristic of atherosclerosis;
• the shell is painted in a light cream color. A large number of small dark dots are located on its surface;
• the younger the bird that laid the eggs, the lighter they are.

How many eggs does a turkey lay

Beneficial features

Turkey eggs are a very valuable product that must be included in your diet. At the same time, more useful substances are contained in those that were demolished at the beginning of the summer. At this time, turkeys eat a lot of fresh herbs, which has a positive effect on the properties of this product.

Regular consumption of turkey eggs will bring such benefits:

• the protective functions of the body will increase;
• strengthens nails, tooth enamel, hair follicles;
• if you include turkey eggs in the diet of children under one year old, you can reduce the risk of developing rickets or osteoporosis. This effect is observed due to the content of a large amount of vitamin D in the composition of the product;
• the metabolism in the body is normalized;
• due to the large amount of protein in the composition of this product, it is included in the composition diet food for people who want to lose weight and get strong muscles;
• if you regularly eat turkey eggs, you can make up for the lack of many vitamins and minerals - A, D, B2, E, B6, iodine, iron, copper, calcium and others;
• the digestion process will improve;
• the activity of the nervous system and the brain is normalized.

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Raw proteins and yolks are recommended to be taken orally with increased acidity of the stomach. They have alkaline properties and envelop the mucosa inside the digestive system. In this way, it is possible to reduce inflammation and reduce pain that can be observed with gastritis.

Application in cooking and cosmetology

Turkey eggs are very healthy and hypoallergenic. Therefore, they must be included even in the diet of children up to a year. They get ready pretty quickly. To get a hard-boiled egg, you need to boil it for 10 minutes, and soft-boiled - only 3 minutes. This product is eaten fried, baked, raw. Steamed omelettes are best for children. boiled eggs It is recommended to add to vegetable salad. From them are obtained delicious desserts and pastries that will be enjoyed by both adults and children.

This product is also often used for cosmetic purposes. With it, you can prepare a variety of masks, creams, mousses for hair, face and body skin. With their regular use, the condition of dry and split ends improves, hair follicles are strengthened.

Face masks are suitable for both oily skin types and dry skin types, depending on the additional components used. For example, a mixture of cosmetic clay and protein has drying properties. A mask in which you need to mix the yolk with cream, on the contrary, moisturizes the skin.

Despite the large number of useful properties, this product can sometimes harm the body. This happens when a person has an allergy or intolerance to some of its components. Eggs should be taken with caution by people with kidney or liver disease, which are associated with problems with the breakdown of proteins.

When consumed raw, of course, there is a great benefit to the body. But it is not necessary to abuse such a delicacy, since raw protein is poorly absorbed.

Despite the unique composition of the product, it is not recommended to eat it daily, especially if you want to reduce your weight. For the average person, it will be enough to eat 2-3 pieces per week to get benefits for the body.

Storage rules

Purchasing turkey eggs can be a very difficult task. They are not sold in a regular grocery store. It is also difficult for farmers who raise these birds for meat to buy this product. Usually, one female per season can reproduce only 15-25 eggs, which is why they are so expensive. They are only enough to hatch the chicks. But if you search well, you will still be able to find this product, which has a large number of useful properties.

Due to the fact that the shell of these eggs has a loose structure, they can absorb odors. Therefore, do not store them on the same shelf with foods such as raw or smoked meat, herring, citrus fruits, onions or garlic. To reduce the negative effect of various flavors on the taste of eggs, they must be treated with a special mixture. To do this, mix sunflower, flaxseed oil and paraffin. Apply this mixture to the shell. Also, turkey eggs can be placed in a regular saline solution (1 tablespoon of salt per 1 liter of water).

Turkey eggs are a unique product that is very useful. They should be included in the diet of both adults and children. Also, this product is recommended to eat in moderation for people who want to reduce weight without harm to health.

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Video: Useful properties of eggs