Are Turkey Eggs the Best for Deviling? Final Rankings Revealed!

Earlier this year, I found a stand at our local farmer’s market that sells all sorts of eggs. I decided then that I would try to devil all of them–my favorite way to serve eggs–and see which egg is best.

The tricky thing I found, though, is that not all birds regularly produce eggs year-round. This wasn’t a problem for chicken, duck, quail, or geese this summer, but turkey eggs…they are the golden geese of eggs. Turkeys primarily produce eggs in the fall, so I’ve been biding my time all summer.

When the leaves starting to turn shades or orange and red, apparently I wasn’t the only person interested in turkey eggs at the farmer’s market. Two weeks in a row I arrived at the stand, only to learn that their limited supply of turkey eggs had sold out. This only made me want them more (and they made me more grateful for the farmer, who had to search around in her barn loft every week to find the eggs).

Finally, this past Saturday I arrived at the Tower Grove Farmer’s Market on the stroke of 8:00 am, right as it opened. I jogged over to the egg stand, and to my delight, I was able to buy two beautiful turkey eggs:

They were a little smaller than I thought they’d be. Bigger than duck eggs, but much smaller than goose eggs. In terms of volume, they were approximately twice the size of a standard chicken egg.

I hard-boiled them when I got home, and at lunchtime my wonderful peeler-in-residence found that they were the easiest of all eggs to peel:

I used the same recipe I’ve used for all other eggs (mayo, brown mustard, chicken salt, white pepper, and Old Bay), though I added a touch of newly acquired Maldon sea salt to the top. I learned about that salt on a travel/cooking blog, and it adds a really nice crunch and taste.

Having eaten the turkey eggs, I’m ready to share my final deviled egg rankings:

  1. Turkey: This was probably the best deviled egg I’ve ever eaten. There’s something creamy about it that elevates it just slightly over chicken eggs.
  2. Chicken: Other than easy availability, there’s a reason chicken eggs have been the standard for so long. They’re quite tasty!
  3. Duck: Duck is very close to chicken, with the higher fat content adding a nice touch to it.
  4. Quail: These tasted fine, but they’re so small that they’re a bit of a pain to make. However, they’re excellent as pan-fried eggs.
  5. Goose: Sorry, geese fans! These translucent egg whites were just not very good at all. I’d eat any of the above eggs again, but not goose eggs.

Also, technically I’d like to devil an emu egg at some point, but I don’t know if I’ll ever find one of those at the farmer’s market. If I do, I’ll post about it here!

What’s your favorite type of egg and your favorite way to eat it?

4 thoughts on “Are Turkey Eggs the Best for Deviling? Final Rankings Revealed!”

  1. Excellent analysis! Laura and Ella love deviled eggs, so it’s valuable to know that our default choice, chicken, is close to the top of the rankings.

    I like a good fried egg, over easy. I also enjoy scrambled eggs. What I’ve found, however, is that I like egg as a protein/filler, but not for the sake of the egg…I pretty much always put it in a breakfast burrito with sriracha, bacon, and cheese. Sometimes I’ll add other things I have, such as avocado.

    You mentioned the salt in your entry above, and it made me think of another egg game changer I’ve been using – bagel seasoning! I love adding a sprinkle of this stuff to my eggs: https://www.amazon.com/Trader-Joes-Everything-Sesame-Seasoning/dp/B06W9N8X9H/ref=asc_df_B06W9N8X9H/?tag=hyprod-20&linkCode=df0&hvadid=312087953268&hvpos=&hvnetw=g&hvrand=4852189068714348400&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9022860&hvtargid=pla-521192655750&psc=1

    Reply
    • I recently picked up some “everything bagel” pretzel crisps, and they’re so good that I can definitely see how the seasoning you mention could be a great addition to our kitchen!

      Reply
  2. I’m curious whether you had to adjust boiling time to hard boil larger eggs? Or does it all sorta just work itself out with some kind of thermodynamic magic?

    I’ve never really loved deviled eggs or egg salad. Not sure why. I don’t love mayo, which is probably part of it. I love hard boiled eggs though.

    Reply
    • Indeed, you need to adjust the boiling time. I just Googled it each time. The bigger the egg, the more boiling time needed.

      Reply

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