general description
Turkey eggs are eggs that are closest in terms of consumer
properties for chicken eggs. Average
a turkey egg weighs 70-75 g. The shell is quite dense, usually
has a white color with a cream shade and some lighter
specks. The size and color of the eggs directly depends on the age of the bird,
the younger it is, the smaller the eggs and the lighter the shell.
Turkey egg use and worldwide distribution
Turkeys are native to America. These birds have become popular all over the world
thanks to the geographical discoveries of Columbus. It was he who brought them
to Europe. Spain became the first European country to start organizing
farms for growing turkeys. That is why this bird is often called
“Spanish chickens”.
Turkey eggs are used to prepare a variety of dishes,
including baked goods, salads, desserts, omelets, etc. Cooking time
hard boiled eggs is 8-10 minutes.
Where to find and how to store
Eggs can only be purchased on the farm from the breeder, because usually
turkeys are raised for meat, not eggs. Turkeys rush seasonally (February-March,
June-July, end of August) and only 10-25 eggs per season. Shell
turkey eggs have a fairly loose structure and, because of this, they are susceptible to
penetration of various odors. Eggs should be kept in the refrigerator
isolated from products with strong odors such as herring,
spices, onions, garlic, citrus
etc. In order to prevent odors from entering the eggs, you can
treat them with a special solution, which consists of sunflower
and linseed oils and paraffin. In addition, eggs can simply be placed
in a saline solution (per liter of water 1 tbsp. l. salt). If after cooking
any dish left unused egg yolks, then store
they can be kept in the refrigerator in a container of cold water.
Calorie content of turkey eggs
A fresh turkey egg contains 171 kcal. The product is high enough in fat and low in carbohydrates, which makes it fatty and “unsafe” for those looking to lose weight.
Nutritional value per 100 grams:
Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Caloric value, kcal 13,7 11,9 1,1 0,8 73 171
Useful properties of turkey eggs
Composition and presence of nutrients
In terms of dietary properties and taste, turkey eggs rank third
a place. Only quails are ahead of them.
and guinea fowl.
Turkey eggs are very nutritious and contain a wide variety of beneficial
substances. The presence and amount of trace elements depends on the feed
bird bases and seasons. The most delicate and balanced egg,
regarding nutrients, are those eggs that are laid
in early summer, when the bird’s diet is mainly fresh grass.
Eating turkey eggs systematically improves performance
nervous system and brain, accelerates metabolic processes and
strengthens the immune system. To the external manifestations of the action of turkey eggs,
is an improvement
condition of nails, hair and teeth.
Raw, fresh eggs are most beneficial. They contain
vitamins A,
D,
E,
V2,
V6,
trace elements iodine,
cobalt,
phosphorus,
iron, copper,
calcium,
sodium chloride and purine substances. They are prescribed for therapeutic
therapy of gastrointestinal diseases, inflammatory processes of the stomach and intestines,
increased acidity, because the egg is alkaline.
Use in cosmetology and cooking
In most cases, turkey eggs do not cause allergies, therefore
can be used in the diet of a child up to a year and older.
On the basis of raw turkey eggs, like chicken eggs, you can cook
nourishing masks for hair, face and body.
Dangerous properties of turkey eggs
You should not eat turkey eggs with individual intolerance
eggs and their components (protein and yolk).
It is also worth giving up this product for people who have problems.
with the breakdown of proteins in the body and related diseases
kidney and liver.
The product is poorly absorbed raw. In addition, these eggs can
“Clog” the stomach with metabolic and decay products.
Video about turkey love. Real 16+, the faint of heart don’t look 🙂
