Europeans first tried a turkey egg thanks to Christopher Columbus: Spanish sailors brought birds from the American continent (that's why they are often called "Spanish chickens").
Turkey eggs weigh approximately 80 grams and have a creamy white shell. They are tastier than chicken, but they are quite rare. These beautiful birds are mainly raised on farms. They are usually kept for their meat. There is a lot of information out there about the he alth benefits of a turkey egg. Product photo is shown below.
Turkey eggs are almost impossible to find in stores. They are available on specialized farms. During the season, the turkey lays eggs in an amount of no more than 25 pieces. This explains their high cost and inaccessibility.
Use and distribution around the world
Turkey comes from America. This bird was made popular by the geographical discoveries of Columbus. Spain became the first European country to organize turkey farms.
Turkey eggs are used in the preparation of a variety of dishes (pastries, salads, omelettes). Egg boil time isno more than 10 minutes.
Where to find and how to store
You can buy eggs on farms from a breeder, as turkeys are usually grown for meat. Turkeys rush seasonally.
In Russia, there are agricultural firms that produce turkey hatching eggs. When creating such complexes, modern technologies with full automation of processes are used. Incubation of turkey eggs is carried out in compliance with sanitary and epidemiological standards and veterinary requirements. Collaboration with hatcheries and customers who purchase eggs allows quality control.
The shell has a rather loose structure, as a result of which it is prone to the penetration of various odors. At home, eggs should be stored in the refrigerator isolated from foods that have a pungent odor (herring, spices, onions, citrus fruits). You can treat them with a solution consisting of sunflower oil, linseed oil and paraffin. Also, eggs can be placed in a solution with s alt. If unused yolks remain after cooking, they can be stored in a container of cold water in the refrigerator.
Features of turkey eggs
The energy value of one fresh raw turkey egg is 170 calories. Nutritional value consists of water, ash, cholesterol, proteins, carbohydrates. The complex of vitamins contains groups A and B, PP. Turkey eggs contain macro- and microelements: iron, manganese, zinc, copper, calcium, phosphorus, sodium, potassium.
It is believed that a turkey egg tastes better than a chicken one. However, in thatit is more useful, you need to figure it out. Turkey eggs contain much more cholesterol than chicken eggs. They are in third place in this indicator. Turkey eggs are widely used to prepare a variety of dishes. And they are no different from food cooked with chicken eggs.
Turkeys have many useful substances that are essential for a growing body, or rather children. Experts have proven that the product does not cause allergies, so it can be safely given to babies. But it must be remembered that, despite the very useful properties, eggs should be eaten in moderation. You should adhere to a proper and balanced diet, do not overeat. Eggs from turkeys in early summer are more valuable than those laid in spring because they contain a lot of protein. The constant use of this product normalizes metabolism.
In addition, due to the high content of vitamins, eggs support a he althy immune system. They are recommended for consumption by people who have a violation of the digestive tract. They also have a positive effect on the state of the central nervous system. Patients with a diagnosis of gastritis with high acidity, the use of eggs will bring exceptional benefits. Raw eggs normalize the acid content. They have excellent coating properties and are alkaline.
The product is widely used in cosmetology. With its use prepare different masks for skin or hair. Eggs are very useful and he althypeople.
Harm and contraindications
Together with the beneficial properties of the turkey egg, it should be used with caution in the diet, if available:
- liver or kidney problems;
- individual intolerance to the incoming components - yolk or protein;
- being overweight, using weight loss diets;
- high cholesterol.
Turkey eggs are a possible source of Salmonella. The product must be purchased from verified birds, it must have a whole shell.
Using turkey eggs
They are used in cooking in the preparation of omelettes and desserts, they are chopped into salads, added to the dough. If you crack the shell and pour the contents into boiling water, you get poached eggs. They can also be fried. Soufflé is made from proteins. Eggs that are not thermally processed should not be used, as this can harm the stomach, due to their poor absorption and clogging of the intestines with decay products.
In cosmetology, turkey eggs are used to create moisturizing and nourishing masks for hair, face and body, they successfully replace ordinary chicken eggs.
As a rule, eggs are used for breeding. Only eggs of a he althy individual are suitable for incubation, with a smooth shell, the yolk in the center. You can evaluate these qualities using translucence on an ovoscope.
How to cook turkey eggs
Turkey eggs are used in cooking in the same way as chicken eggs. They go to the preparation of omelettes, salads, dough and desserts. In the Internetthere are various recipes. A turkey egg, of course, is both fried and boiled. How to cook a regular scrambled egg from this product? Everything is extremely simple.
For cooking you will need turkey eggs, onions, s alted lard, tomatoes, s alt, black pepper. Salo is cleaned of excess s alt and cut into slices. Wash the tomato, remove the stalk, cut into slices. Peel the onion and cut into half rings.
Crack the turkey eggs into a bowl, add s alt to taste. Mix eggs with s alt with a fork. In a frying pan, fry the slices of lard so that it releases fat, but the slices should remain soft. Then add the onion and fry it until soft. Then put the tomato slices into the pan. The entire contents of the pan are heated for one minute over high heat, stirring occasionally. Pour the lard, onion and tomato pieces with the egg mixture. After that, close the pan with a lid, cook the scrambled eggs over medium heat. The surface of the finished dish will be dense, slightly springy when pressed.
At the end, remove the pan with the cooked eggs from the stove. The dish is ready. Sprinkle black pepper over scrambled eggs, serve hot after cooking, either on its own or as a side dish.