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Also known as: turkey egg
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, turkey eggs are highly nutritious, providing 171 calories and 13.7g of protein per 100g. They are excellent sources of choline for brain health, Vitamin B12 for energy metabolism, and selenium for immune support.
A single turkey egg contains approximately 10 to 12 grams of protein, which is significantly more than a standard chicken egg due to its larger size. Per 100g, they offer 13.7g of high-quality complete protein essential for muscle repair.
Yes, turkey eggs are excellent for a ketogenic diet. They contain 11.9g of fat and only 1.15g of carbohydrates per 100g, providing a high-fat, low-carb profile that helps maintain ketosis.
Turkey eggs taste very similar to chicken eggs but are often described as richer and creamier. This is because they have a higher yolk-to-white ratio and a slightly higher fat content than chicken eggs.
You can prepare turkey eggs exactly like chicken eggs—fried, scrambled, poached, or hard-boiled. Note that because they are larger and have a tougher shell and membrane, they may require an extra minute or two of cooking time.
While some use raw eggs in shakes or recipes, it is generally not recommended due to the risk of Salmonella. Cooking turkey eggs thoroughly ensures food safety and increases the bioavailability of certain nutrients.
Turkey eggs are roughly 50% larger than a standard large chicken egg. They are characterized by a more pointed shape and a thicker, speckled shell that requires a bit more force to crack.
raw turkey egg is a versatile ingredient found in cuisines around the world. With 171 calories per 100g and 13.7 grams of protein, it's a nutritious addition to many dishes.
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Fresh turkey eggs can last 3 to 5 weeks when stored in the refrigerator. Keep them in their original carton in the main body of the fridge rather than the door to ensure a consistent temperature.
Yes, turkey eggs are naturally gluten-free. They are a safe and nutrient-dense protein source for individuals with celiac disease or non-celiac gluten sensitivity.
Turkeys lay eggs much less frequently than chickens, averaging only about two eggs per week. Additionally, turkeys require more space and feed before they begin laying, making the eggs more expensive and rarer in commercial markets.