Turkey eggs are a rather rare and unusual ащщв on our tables because in most cases, farmers keep turkeys for meat. And you can’t find them in ordinary grocery stores. However, the eggs of these birds are not inferior in nutritional value and taste to chicken eggs. Moreover, they are dietary and beneficial.
In cooking, they can be useful in any way, just like other bird eggs. If you will include this product in your diet, hurry up to find out about the beneficial properties, features of the use, selection, and storage of this delicacy.
Main visual characteristics of the product:
Weight: 70–80 g (determined by the age of the bird). Size: height 5-7 cm, width up to 4-5 cm. Shell: has a dense but porous and loose structure. Color: white or beige, sometimes it can be bluish, interspersed with a contrasting shade.
Calorie content of turkey eggs.
A fresh turkey egg contains 171 kcal. The product is high enough in fat and low in carbohydrates, making it fatty and “unsafe” for those looking to lose weight.
Nutritional value per 100 grams:
- Protein, 13.7 g
- Fat, 11.9g
- Carbohydrates, 1.1 g
- Ash, 0.8 g
- Water, 73 gr
- Calorie content, 171 kcal
Use in cosmetology and cooking.
In most cases, turkey eggs do not cause allergies. Therefore, they can be a good part of a child’s diet up to a year and older. Based on raw turkey eggs, like chicken eggs, you can prepare nourishing masks for hair, face, and body.
The benefits of turkey eggs
Turkey eggs are a precious food that you need to include in your diet. Simultaneously, more nutrients are contained in those that were demolished at the beginning of the summer. At this time, turkeys eat a lot of fresh herbs, which positively affects the properties of their eggs.
Regular consumption of turkey eggs will provide the following 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 high content of vitamin D in the composition of the product;
- the metabolism in the body is normalized;
- due to a large amount of protein in this product, it is included in the diet for people who want to lose weight and gain strong muscles;
- if you regularly eat turkey eggs, you can fill 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.
Raw proteins and yolks are best to be taken orally with increased gastric acidity. They are alkaline and envelop the mucous membrane inside the digestive system.
In this way, it is possible to reduce inflammation and reduce the pain that can be observed with gastritis.
Despite its many beneficial properties, this product can sometimes be harmful to the body. This happens when a person has an allergy or intolerance to some of its components. People with kidney or liver disease associated with protein breakdown problems should take them with caution.
When consumed raw, of course, there is great benefit to the body. But you do not need to abuse such a delicacy, since raw protein poorly absorbs.
Despite the product’s unique composition, it is not the best idea to eat it every day, especially if you want to reduce your weight. For the average person, it will be enough to eat 2-3 pieces a week to get benefits for the body.
Rules for storing turkey eggs
Buying turkey eggs can be very challenging. They are not sold at your regular grocery store. It is also difficult to buy this product from farmers who raise these birds for meat. Usually, one female can reproduce only 15-25 eggs per season, which is why they are so expensive. They are only enough for hatching chicks. But if you look well, you will still be able to find this product, which has many useful properties.
Because the shell of these eggs has a loose structure, they can absorb foreign odors. Therefore, do not store them on the same shelf with raw or smoked meats, herring, citrus fruits, onions, or garlic. To reduce the negative effect of various aromas on eggs’ taste, they must be treated with a special mixture. To do this, mix sunflower oil, flaxseed oil, and paraffin. Apply this mixture to the shell. Also, you can place turkey eggs in a regular saline solution (1 tablespoon salt per 1 liter of water).
To save unused yolks, you can pour them with plain cold water. In this form, they will not be weathered and will remain fresh for several more days.
If in appearance and size turkey eggs differ significantly from chicken eggs, then the foods’ taste is similar. The completely transparent protein becomes perfectly white with a uniform density during cooking. The rich yellow color of the yolk does not change during heat treatment, and it has a dense texture without cracking.
The product has a dense, but porous shell, so 8-12 minutes is enough to cook a hard egg. To get a dish with a more delicate texture, boil the egg for no more than 3-5 minutes.
Important! Rinse the egg with plenty of running water before cooking. Eating raw is not recommended: the product is not digested and “clogs” the stomach.
Turkey egg in cooking
Turkey eggs are a dietary nutritious product and are used to make light omelets, cold and hot salads, sandwiches and snacks, desserts, traditional mayonnaise, and more sophisticated sauces. An egg added to the baking dough improves the finished product’s texture and contributes to longer shelf life.
National Cookbooks contain hundreds of original turkey egg recipes:
In Portugal, traditional turkey is served with turkey egg noodles;
As for Spain, the most popular is a frothy protein dessert with cinnamon and dry fruits;
In Norway, festive pudding requires turkey eggs, which give the finished dish special elasticity and porosity.
Despite the abundance of sophisticated and difficult food preparation, traditional scrambled eggs with bacon or tomatoes and boiled turkey eggs are a simple, flavorful, and nutritious dish for the daily and festive table.
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