WineLovers Discussion Group

So we've given up on our turkeys actually producing eggs that are viable, so we've begun collecting eggs to eat. This morning I scrambled up a half-dozen for breakfast. I have never experienced such a rich, thick yolk! Took twice as much effort to beat the eggs, because the yolk had the consistency of greek yogurt, very dense and orange in color (no surprise, since they and the chooks get the free run of the property during the day, thus get to eat plenty of bugs and grass). The taste was very good.

I'm thinking they would make a superb custard.

Sounds fairly similar to duck eggs, then?

Wonder if they'd be too thick for a pasta dough?