Turkey eggs: benefit and harm

The Europeans first tried the turkey's egg thanks to Christopher Columbus: Spanish explorers brought birds from the American continent (that's why they are often called "Spanish chickens").

general description

Turkey eggs weigh about 80 grams, they have a creamy-white shell. They are more delicious than chicken, but they are quite rare. These beautiful birds are mostly grown on farms. Usually they are kept for meat. There is a lot of information about how useful the turkey egg is. The product photo is shown below.

Turkey eggs are almost impossible to find in stores. They are available on specialized farms. For a season the turkey bears eggs in quantity no more than 25 pieces. This explains their high cost and inaccessibility.

Use and distribution around the world

The turkey comes from America. The discovery of Columbus was popular with this bird. Spain became the first European state, where they began to organize farms for breeding turkeys.

Turkey's eggs are used to prepare a variety of dishes (baked goods, salads, omelets). The cooking time of eggs is no more than 10 minutes.

Where to find and how to store

You can buy eggs on the farms of the breeder, as usually turkeys are grown for meat. The turkey is carried seasonally.

In Russia, there are agro firms that produce an incubation egg of turkey. When creating such complexes, modern technologies are used with full automation of processes. Incubation of turkey eggs is carried out in compliance with sanitary and epidemiological standards and veterinary requirements. Cooperation with hatcheries and customers who purchase eggs allows quality control.

The shell has a rather loose structure, so it is susceptible to the penetration of various odors. At home, eggs should be stored in the refrigerator isolated from foods that have a pungent smell (herring, spices, onions, citrus fruits). You can treat them with a solution consisting of sunflower oil, linseed oil and paraffin. Also eggs can be placed in a solution with salt. If after the preparation of the dishes there are unused yolks, they can be stored in the refrigerator in a container with cold water.

Features of turkey eggs

The energy value of one fresh raw turkey egg is 170 calories. Nutritional value consists of water, ash, cholesterol, proteins, carbohydrates. A complex of vitamins contains groups A and B, PP. Turkey eggs have macro- and microelements: iron, manganese, zinc, copper, calcium, phosphorus, sodium, potassium.

Beneficial features

It is believed that the egg of the turkey is more delicious than the chicken. However, it is necessary to understand that it is more useful. Eggs of turkeys contain much more cholesterol than chicken. They are in third place in this indicator. Eggs of turkeys are widely used for cooking a variety of dishes. And they do not differ from food cooked on chicken eggs.

The turkeys have many useful substances, which are extremely necessary for the growing up organism, more precisely for children. Experts have proved that the product does not cause allergies, because it can be safely given to babies. But it must be remembered that, despite very useful properties, eggs should be eaten in moderation in food. You should adhere to the correct and balanced diet, do not overeat. Eggs obtained from turkeys in early summer have more valuable properties than those carried in the spring, because they contain a lot of protein in the composition. The constant use of this product normalizes metabolism.

In addition, due to the high content of vitamins, eggs are supported by healthy immunity. They are recommended for consumption by people who have a disruption in the digestive tract. Positively affect the state of the central nervous system. Patients with a diagnosis of "gastritis with high acidity" the use of eggs will bring exceptional benefits. Raw eggs normalize the acid content. They have excellent enveloping properties and have an alkaline environment.

The product was widely used in cosmetology. With its use, prepare different masks for the skin or hair. Eggs are very useful for healthy people.

Harm and contraindications

Together with the useful properties of an egg turkey should be used with caution in the diet, if available:

• Problems with the liver or kidneys;
• Individual intolerance of ingested components - yolk or protein;
• The presence of excessive weight, the use of diets for weight loss;
• Increased cholesterol.

Turkey eggs are possible sources of salmonella. The product must be purchased from tested birds, it must have a whole shell.

Application turkey eggs

They are used in cooking when making omelets and desserts, they are shredded into salads, added to the dough. If you split the shell and pour the contents into boiling water, then poached eggs are obtained. They can also be fried. Of proteins prepare soufflé. Do not use eggs that are not thermally treated, as this can damage the stomach, due to poor digestion and bowel obstruction by the products of decay.

In the cosmetology eggs of turkeys are used to create moisturizing and nourishing masks for hair, face and body, they successfully replace ordinary chicken eggs.

As a rule, eggs are used for breeding. For incubation, only eggs of a healthy individual, with a smooth shell, yolk in the center, are suitable. Evaluation of these qualities can be achieved by means of translucence on an ovoscope.

How to cook turkey eggs

Turkey's eggs are used in cooking as well as chicken. They go for cooking omelettes, salads, dough and desserts. There are various recipes on the Internet. Egg turkey, of course, and fried, and cooked. How to cook a common omelette from this product? Everything is extremely simple.

For cooking, you need turkey eggs, onions, salted bacon, tomatoes, salt, black pepper. Salo is cleaned of excess salt and cut into slices. Wash the tomato, remove the stalk, cut into slices. Peel onion and cut into half rings.

In a bowl, smash turkey eggs, add salt to taste. Stir eggs and salt with a fork. In a frying pan fry slices of fat in such a way that it will release fat, but the slices should remain soft. Then add onion and fry it until soft. Then put the tomato slices into the frying pan. The entire contents of the frying pan are heated for one minute on high heat, stirring occasionally. Pour lard, onions and tomato pieces with egg mixture. After that, close the frying pan with a lid, cook the fried eggs over medium heat. At the ready dish, the surface will be dense, slightly spring when pressing.

At the end, remove the frying pan with the fried eggs from the stove. The dish is ready. Sprinkle eggs with black pepper, serve hot after cooking or as a separate dish, or as a side dish.