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Saturday, November 5, 2011

Turkey Eggs (Blog Fifty-eight)

We are enjoying the bounty of eggs, finding five in the next box on most days.

However, this week we were able to try out something a bit different.  A co-teacher of Bruce’s has both chickens and turkeys, and the turkeys seem to be seasonally confused at the present, laying in abundance.  So Bruce came home one day with four turkey eggs for us to sample.

They were quite attractive- larger than our hens’ eggs and barely fitting in the egg carton niches, and a lovely cream color speckled with dark brown – reminding me of the spatter painting I did as a child using a toothbrush and screen wire.  I wanted to keep the eggs as a display, so I pierced each end with a knitting needle, then blew the contents into a bowl for scrambled eggs…. a good way also to do a taste comparison.

The yolks were a paler yellow than our girls’, and the scrambled eggs had what I would describe as a creamy taste, almost as if cream cheese had been added.  Four eggs made three sandwiches, a bit larger amount than four hen eggs would have provided.

And now the empty shells have been added to our “Poultry Museum” of household d├ęcor.

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