why do we not eat turkey eggs

The main reasons we do not commonly eat turkey eggs are economic and practical. Turkeys lay eggs far less frequently than chickens—about two eggs per week compared to almost one egg per day from hens. Turkeys are larger birds that require more space, food, and time to mature (around seven months to start laying eggs) than chickens (approximately five months), making egg production costlier and less efficient. As a result, it's more profitable for farmers to raise turkeys for meat rather than for their eggs. Additionally, turkey eggs have a thicker shell and membrane, making them harder to crack, and they contain higher fat and cholesterol content, which also influences consumer preference and market availability. Due to these factors, turkey eggs are rare in grocery stores and generally more expensive, so they are not a common part of the diet compared to chicken eggs.