Everything about food, from matching food and wine to recipes, techniques and trends.

Turkey eggs

Moderators: Jenise, Robin Garr, David M. Bueker

User avatar
User

Robert Reynolds

Rank

1000th member!

Posts

3700

Joined

Sat Jun 09, 2007 12:52 am

Location

Sapulpa, OK

Turkey eggs

by Robert Reynolds » Sun Jun 30, 2013 8:05 pm

So we've given up on our turkeys actually producing eggs that are viable, so we've begun collecting eggs to eat. This morning I scrambled up a half-dozen for breakfast. I have never experienced such a rich, thick yolk! Took twice as much effort to beat the eggs, because the yolk had the consistency of greek yogurt, very dense and orange in color (no surprise, since they and the chooks get the free run of the property during the day, thus get to eat plenty of bugs and grass). The taste was very good.

I'm thinking they would make a superb custard.
:)
ΜΟΛ'ΩΝ ΛΑΒ'Ε
no avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

26700

Joined

Tue Mar 21, 2006 3:45 pm

Location

The Pacific Northest Westest

Re: Turkey eggs

by Jenise » Mon Jul 01, 2013 9:49 am

Sounds fairly similar to duck eggs, then?

Wonder if they'd be too thick for a pasta dough?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Who is online

Users browsing this forum: No registered users and 7 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign