Tag: eggs

Turkey eggs: why don’t we eat them? – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

We eat chicken, quail, ostrich, duck and guinea fowl eggs, but why don’t we eat turkey eggs? Turkeys are fowl, they lay eggs like the others, they have a white shell with dark dots and are generally larger than those of chickens, and are absolutely edible. Indeed, very good and with a very intense distinctive flavour. Last but not least, turkey eggs are very rich in nutrients.

What do turkey eggs contain?

An excellent source of proteins that provide all the essential amino acids (like meat or fish), turkey eggs are also rich in minerals such as potassium and phosphorus. They are also an excellent source of vitamin B12 which helps the functioning of the metabolism. But if they are so precious, why can’t we find them on the market?

Why you don’t eat turkey eggs

The reason lies in the performance of turkeys, which are much less prolific in terms of eggs than, first of all, hens from intensive farming.. The latter, in fact, live in such conditions that they are forced to lay eggs every day, unlike those who live free to roam outdoors and lay eggs only in the winter months. Turkeys are even less productive: at most they can lay one egg per week, especially in the spring period.

How often does the turkey lay eggs?

On average, the production of a turkey is 50 eggs per year. If they are not sold, therefore, it is for an economic reason: they are not a business. Selling turkey eggs would not be as profitable as selling eggs from a factory farmed chickenbut not even in comparison with eggs from chickens raised outdoors on organic or non-organic farms.

Where to buy turkey eggs

Hence the reason why we don’t see turkey eggs in the supermarket, in large-scale retail trade. However, this does not mean that you cannot taste turkey eggs. Many small producers sell them – even online – and together with the hens they also raise turkeys outdoors, and therefore their eggs.

How much does a turkey egg cost?

The cost of a single turkey egg, averaging the prices circulating online, is 2.50. Too? Certainly yes, if you consider that for the same amount of money at the supermarket you can buy at least six (organic) chicken eggs. However, it is a price absolutely in line with the average of other eggs sold by farmers who keep their animals free to scratch outdoors. In these cases, a box of six chicken eggs, for comparison, starts at least from €3.50with peaks of €1 egg-shaped. Which remains a considerable figure in itself, but fair if one takes into account that eggs of this type are produced with zero impact, by animals not forced to live in cages or in limited open spaces.

How to cook turkey eggs

One-off, then, it’s nice to vary by tasting a different flavor, also because turkey eggs, as well as alone, are good in many other preparations, just like chicken eggs. Easy ideas to try? Fried, pan-fried, soft-boiled or – even tastier – perhaps in purgatory, dipped in tomato sauce.

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Omelette recipe «my way with courgettes and mozzarella – Italian cuisine reinvented by Gordon Ramsay

Ricetta Frittata «a modo mio» con zucchine e mozzarella

There “my way” omelette with courgettes and mozzarella it is a recipe from the cook Aurora Cacciari – Chiara Maci’s mother as well as one of the first Italian AIS sommeliers – who explains to us: «It is an easy, quick and economical preparation that is always a great success. It’s made even easier by the fact that there’s no need to flip the omelette in the pan.”


To make this omelette we first cooked the courgettes, browning them in a pan, and then added the beaten eggs and the diced mozzarella, continuing the cooking until the mozzarella had melted and the eggs had set, without ever needing to turn it. Excellent to serve hot with the mozzarella still stringy, but also very good warm or cold, as a practical packed lunch for a trip out of town.

Discover other interesting simple omelette recipes:

Mayonnaise Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Mayonnaise Recipe |  The Italian kitchen

Creamy, inviting, delicious: mayonnaise is one of the most loved and widespread sauces in the world. So much so that supermarket shelves are full of it and it has become customary to buy it. Preparing it at home, however, is not difficult at all. By following our recipe-tutorial you won’t go wrong.

Is mayonnaise French or Spanish?

Although most attribute the paternity of mayonnaise to the French, the first written document of the mayonnaise recipe is found in the Spanish manuscript Art de la Cuina, the free Menorcan cuisine of the s. XVIII by Fra Francesco Roger, a Franciscan friar of the Real Monasterio de Santa Clara. Not only that, according to some theories his birth occurred during the Carthaginian rule in Spain with reference to the geographical area of ​​the island of Minorca. Another hypothesis is that mayonnaise was born in the French city of Bayonne and mayonnaise it would be a modification of bayonnaisebut there are still many various theories that have emerged over the centuries.

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