What are the pros and cons of peeling my tomatoes before making a sauce?  I basically make two different sauces a classical red sauce and a "pink" sauce that is a light alfredo infused with white wine and then chopped tomatoes are added and reduced.    When making my pink sauce you can see some skin afterwards but not much and most people like the texture.  However I am talking to a local chef and we are picking tomatoes in his back yard and he tells me he skins them all... I have never had issues but ???  Note:  I am getting a lot of feedback and I think there may be confusion.  I chop my tomatoes into relative small cubes (let's say 1/3" cubed).  There isn't much trace of skins and those left are very small slivers.  Also is skin on vs skin off affecting taste?  People love my pink sauce so I don't want to change the taste. 
Yes, you absolutely can eat turkey eggs. They are somewhat like duck eggs in that they are richer and creamier in taste. However, turkeys don't lay nearly as many eggs as chickens - perhaps 100 a year as opposed to a hen's 300, so don't expect to enjoy them too often. 