Less Common in Agriculture: Unlike chicken eggs, turkey eggs are less commonly produced in large-scale agriculture, making them harder to find in grocery stores.
Lower Egg Production: Turkeys lay fewer eggs than chickens. While a hen can lay eggs almost daily, turkeys only lay around 100-150 eggs per year, limiting availability.
Size and Cost: Turkey eggs are larger and more expensive to produce than chicken eggs, which contributes to their rarity and less widespread consumption.
Taste and Texture: Turkey eggs have a richer flavor and thicker shell than chicken eggs, which some people may find too strong or difficult to cook with.
Cultural Preferences: Eating chicken eggs has become a deeply ingrained tradition in many cultures, leaving turkey eggs overlooked despite their nutritional value.
Hatching Concerns: Many turkey eggs are kept for hatching purposes to raise more turkeys, especially in the poultry industry, so they are not typically harvested for consumption.
Storage and Shelf Life: Turkey eggs have a shorter shelf life than chicken eggs, which makes them more challenging to store and sell commercially.
Dietary Factors: Turkey eggs are higher in fat and cholesterol than chicken eggs, which may deter health-conscious individuals from choosing them as a regular food source.