Most of us grow up cracking chicken eggs without a second thought. So it’s surprising to realize that turkey eggs — from a bird we enjoy at every holiday — almost never end up on our tables. Many people are now asking why, and the answer is more interesting than expected.

The main reason comes down to how turkeys lay eggs. Chickens can lay almost every day, but turkeys take their time and don’t start laying until about seven months old. Even then, their egg production is slow, making each turkey egg far more expensive to produce.

That’s the turning point where cost makes turkey eggs impractical. Farmers say one turkey egg would need to sell for at least three dollars just to break even. A dozen would cost more than many people spend on an entire week of groceries, while chicken eggs remain cheap and easy to find.

Turkey eggs are also larger and richer, with more calories, fat, and cholesterol. Some chefs praise their creamy yolks for special dishes, but the higher price and low supply keep them out of everyday cooking. Most shoppers simply stick with the familiar carton of chicken eggs.

History added its own twist, too. Early Europeans once believed turkey eggs were unsafe, and later, industrial farming made chicken eggs far more affordable. Over time, turkey eggs quietly disappeared from the mainstream food scene.

Today, they’re rare finds, mostly sold by small farms or hunted down by food lovers. And it’s a gentle reminder that sometimes the foods we see every day aren’t always the easiest or cheapest to bring to our plates.