Turkey Egg Benefits, Benefits and Harm of Calories

Turkey eggTurkey eggs are significantly larger than chicken eggs, and at first glance it seems that this is the only difference between the products. However, disputes over whether it is possible to eat turkey eggs do not cease on the Internet. Why this product can not be bought in supermarkets, and whether it is really harmful – will now try to figure it out.

Why in supermarkets there are no turkey eggs

It is even difficult to calculate how many tons of turkey meat are consumed annually. But despite the fact that the eggs of these birds are almost as good as chicken, it is practically impossible to buy them. Even Americans, for whom a turkey is almost a national product, are in no hurry to introduce her eggs into their diet. Are they really dangerous to humans?

In fact, the problem is not in the chemical composition of the turkey product, but in the absence of commercial benefits for its sale. At a time when a hen lays about three hundred eggs per year, the productivity of a turkey does not exceed a hundred potential offspring. In addition, chickens begin to lay at 19-20 weeks of age, and turkeys are ready to lay at least 32 weeks after birth. All this makes it unprofitable to breed turkeys for their eggs.

Meanwhile, the eggs of turkeys were consumed by the ancient Incas (it is believed that they were the first to domesticate these birds). This product was actively used by English chefs in the 16th century and even two centuries ago in the most famous restaurants of New York they offered turkey omelets. Although for the sake of justice it is worth saying that this product was first subject to slander in the 17th century, when someone suggested that it was the cause of leprosy. Although it was eventually confirmed that this was not true, the notoriety for the product was fixed for a long time.

Description and nutritional value

Description and nutritional value of turkey eggsThe average turkey egg weighs about 80 grams (for comparison, the chicken does not exceed 55 g), has a thicker shell and a rigid inner membrane. Color – white or cream with small dark spots. And the younger the turkey, the brighter the shell. There are two types of turkey eggs: table and diet. Dietary shelf life is no more than 10 days. True, neither the first nor the second in the free market can not be found.

The average turkey egg is almost 50% more than a chicken, and contains almost 2 times more calories and fat. And in terms of cholesterol, chicken surpasses chicken 4 times. But if we analyze in more detail the chemical composition of the turkey product, it becomes clear that it practically does not differ from the characteristics of chicken eggs. Is that the nutrients presented in greater concentration. As an example, you can bring proteins and iron, which in this product is much more than in the chicken counterpart.

Nutritional value at 100 g

Calories 171 kcal Proteins 13,75 g Fats 11,82 g Carbohydrates 1,17 g Cholesterol 932 mg Sodium 154 mg Potassium 140 mg Calcium 99 mg Phosphorus 168 mg Magnesium 13,4 mg Iron 4,12 mg Zinc 1,6 mg Copper 0,061 mg Manganese 0,02 mg Selenium 27,14 μg Vitamin B1 0,14 mg Vitamin B2 0,50 mg Vitamin B3 0,026 mg Vitamin B5 1,9 mg Vitamin B6 0,133 mg Vitamin B9 70 μg Vitamin B12 1,7 μg Vitamin A 0,167 mg

The advantages of turkey eggs

Excellent taste

The advantages of turkey eggsAlthough it is generally accepted that chicken and turkey eggs do not differ in taste, gourmets are of the opinion that the difference is palpable. If the opportunity arises, it is better to give preference to the product from turkeys. So advise connoisseurs of delicious food.

Versatility of use

Third-party smells or a specific taste are not peculiar to the eggs of these poultry. This makes them a versatile product. From it you can cook a variety of dishes (from cold snacks to fragrant desserts), without fear of spoiling the result.

Source of nutrients

This product is extremely rich in many beneficial substances needed by children and adults.

By the way, their nutritional value is influenced not only by the breed of the bird, but also by the season when it was postponed. Summer is more useful than those laid in early spring. This is due to the diet of the bird: in the summer, it feeds on herbs containing many useful elements, which affects the value of eggs. But at the same time, we should not forget about the rather high caloric content of turkey eggs. And in order to protect themselves from excess weight, they should be used sparingly.

Hypoallergenic product

Scientists through many studies have shown that turkey products belong to the so-called hypoallergenic food. This means that the risk of allergies due to the consumption of turkey eggs is minimal. For this reason, they can be given to children, but at the same time we should not forget about the role of a balanced diet.

Good for the health

Turkey eggs are good for your healthIt is proved that the regular use of turkey eggs has a beneficial effect on the state of the body. Due to its rich vitamin and mineral composition, this product is useful for maintaining immunity, healthy hair and nails, and normalizing metabolic processes. It has a beneficial effect on the functioning of the nervous system and is practically indispensable for people with diseases of the digestive organs. In gastritis with high acidity, a turkey egg plays the role of a natural medicine. With its enveloping effect, it protects the gastric mucosa, and also “extinguishes” excess acid that corrodes the walls of the organ.

Egg white is useful for maintaining the immune system and growing muscle mass. This makes the product useful for athletes and children. Turkey omelets are also helpful for people with anemia – rich iron stores will help boost hemoglobin levels. Selenium regulates the growth of healthy cells in the body and makes the product beneficial for individuals with thyroid dysfunction.

Benefits for pregnant women

Turkey eggs supply the B9 and B12 vitamins to the body.

Both substances contribute to the production of red blood cells necessary for the healthy transport of oxygen throughout the body. And this is extremely important for the future mother and fetus. Vitamin B9 is called the main substance for pregnant women, since the proper development of the fetus, in particular its central nervous system, depends on it. Vitamin B12, contained in eggs, strengthens the nervous system of women, and also protects against the harmful effects of free radicals.

Use in cosmetology

It would be strange if the product so rich in vitamins and minerals did not find its application in the cosmetic field. Raw turkey eggs are part of many masks for hair and face. In combination with other useful components, they improve the condition of the skin, nourish it, eliminate small wrinkles, and make hair shiny and strong.

Caveats

Despite the rich chemical composition of turkey eggs, one should be aware of a rather high concentration of cholesterol and fats. The content of cholesterol in the product is almost 2 times the recommended daily intake. Therefore, in order to avoid undesirable consequences, nutritionists do not advise to often include it in the diet.

People with cardiological diseases or with an increased risk of their occurrence should take this warning seriously.

What to cook

What to cook with turkey eggsBoiled turkey eggs – the easiest and most common recipe from this product. Although in the XIX century, cooks considered turkey eggs the most suitable for making sauces. In particular, the world famous bechamel in Victorian England was prepared with this product. A 19th century French cook, Alexis Sawyer, argued that turkey whites and yolks are much better suited for baking than chicken. Many modern cooks also agree with this by adding them to the dough for cakes and pancakes.

They are also a traditional component of some national cuisines. For example, the Portuguese to the turkey usually serve noodles from the eggs of the same bird. The Spaniards are preparing a dessert of turkey proteins, to which is added a mixture of dried fruits and vanilla. And Norwegian holiday pudding will be “wrong” without turkey eggs.

How to cook turkey eggs

Before use, it is important to thoroughly rinse the shell under running water. Then put the product in a pan, pour cold water and after boiling, cook over medium heat for about 10 minutes. It is better to cook eggs in salt water, this will prevent the formation of cracks. And so that the shell is easier to clean, after cooking, pour cold water and leave for 3-5 minutes.

They go well with ham, tuna, salmon, mushrooms and many other products.

Baked snack

Cut the boiled and chilled turkey eggs into 2 parts and carefully lay on the bottom a greased baking dish. Put slices of bacon and a layer of grated cheese on top. Then pour in a sauce of toasted onions, garlic, allspice, nutmeg and sour cream. After baking, garnish with greens and chopped nuts.

How to store correctly

One of the features of these eggs is to easily absorb extraneous odors. Therefore, it is highly undesirable to store them with other products with a pronounced aroma. This applies to spices, fish, smoked meats, spices.

You can extend the shelf life of turkey eggs if you keep them in salted water (about a tablespoon of salt per liter of water). A similar effect can be achieved by treating the shell with paraffin (or wax) mixed with vegetable oil.

Unused and intact yolks can also be dipped in a jar of cold water and stored for several days without fear that they will dry out or deteriorate.

Turkeys are bred in many countries. Mostly for meat. But it would be wrong to forget about no less useful for human turkey eggs – a scarce product, expensive, but tasty and nutritious.

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Anna Evans

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