Another lovely day on the North Fork we came upon a sign that said “eggs.” Of course we had to check it out, so we drove down what was a long driveway until we reached a sign that said “for eggs call this number.” We complied, and a man asked us to wait just a moment.
When he appeared, he informed us of the different eggs available. We were unsurprised by the usual choices: chicken, quail, duck…but when he uttered the word turkey, we were in shock! Never before had we even considered a turkey egg.
Turkey was something that appeared on our plates on Thanksgiving as if by magic every year. Aside from their welfare and knowing they were raised/ slaughtered humanely; never was a thought given to how they grew from an egg. Turkey eggs aren’t lining the shelves at markets, or even making appearances at farmers’ markets! So, of course, we said we needed them! Right away! $40 per carton later, we realized why they are not common.
When we were back at The Long Fork test kitchen, we stared at these gigantic beauties. Of course they would be huge! It all made sense given the size of turkeys! We spent the day deciding the best way to cook them. We settled on a ramen soup with medi-boiled turkey eggs.
We cooked them for the recommended amount of time found online. In the meantime, we assembled our ramen ingredients: organic chicken stock we had previously made and frozen, scallions, garlic, liquid amino acids, etc., with organic ramen noodles.
When we cracked the eggs, we were petrified that we might ruin these expensive rare delicacies, but they are stronger than you think. We sliced down the middle, and WOW! Such a gorgeous orangey yellow, slightly undercooked yolk (is there any other way)! Of course, we had to sample before adding to our soup. 
The flavor was exquisite!!! It was the most velvety-rich, delicious yolk we had ever experienced, and it was mostly yolk. We realized it was a bit large for our soup bowls, but it was so delicious that we just vowed to use bigger bowls; that is if we ever meet another turkey egg again.
The Long Fork 
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