I was asked a couple of days ago if turkey eggs were good to eat, and it was great to chat with someone about the delights of cooking with one of nature’s most perfectly packaged foods.
Brenda regularly uses them in her baking and this suits me and my sweet tooth just fine. Of course, they make the most delicious scrambled eggs and omelettes as well. But my favourite when cooking turkey eggs ‘naturally’ is to have them boiled and to dip into their golden goodness.
This is how we boil and enjoy our turkey eggs here when there are any to spare that is.
Turkey Eggs: Boiled
Method:
- Place the eggs in the smallest pan available and only add enough cold water to cover them.
- Put the lid on the solid based pan and place over the highest heat possible.
- When the water comes to the boil, remove the pan from the heat and wait for: Small turkey egg 6 minutes,Large turkey egg 6.5 minutes.
- After the appropriate time has elapsed, remove the pan lid and carefully remove each egg.
- Cut the top of each egg before serving in egg cups. Accompaniments:
- Traditionally we would always accompany light boiled eggs with fresh bread soldiers, or for something different we have grissini or cheese straws.
- However, depending upon the season we might accompany a lightly boiled turkey egg with fresh asparagus, sticks of celery or carrots.
- A good salt and freshly ground pepper should always accompany lightly boiled eggs. Please be aware some turkey eggs have a lighter yolk than that of a chicken, but in a good free range turkey egg the yolks should be a rich dark yellow.