Turkeys’ eggs are not, we believe, brought very abundantly into the London market,* but their superiority to those of the common fowl is well known in the counties where the birds are principally reared. Though of large size they are delicate in flavour, and are equally valuable for the breakfast-table—cooked simply in the shell—or for compounding any of the dishes for which hens’ eggs are commonly in request. They make super-excellent sauce, omlets, custards, and puddings; and are especially to be recommended poached, or served by any other of the following receipts. Those of the smallest size and palest colour, which are the eggs of the young birds, are the best adapted for serving boiled in the shells: they are sometimes almost white. Those of the full grown turkeys are thickly speckled, of a deep tawny hue or fawn colour.
* Constant supplies of them are brought from France to the towns upon the coast; and from the thickness of their shells they remain eatable much longer than the common eggs; they are also reasonable in price.