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How to Use One Dozen Quail Eggs


Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

A basket of quail eggs

A basket of quail eggs

My Experience With Quail Eggs Began... on HubPages

Four years ago, at the urging of my younger daughter, I started a blog—a blog about cooking and baking, and the central theme was "carbs." At first, it was a fun endeavor—something new, a place where I could create and write and TALK. But without a personal domain name and knock-out photos, traffic was low. The days, weeks, and months wore on, and it just seemed so... meaningless. The "everyone-at-the-grade-school-track-meet-gets-a-ribbon" type of meaningless.

Was my writing cogent, insightful, entertaining? Did anyone really care?

And so I looked around on the internet for a place where I could write but (perhaps) receive feedback from peers—people who shared my passion for writing, cooking, travel, and history.

I found HubPages.

And on HubPages, I found Bill Holland. Billybuc to most of you. I don't remember when our paths crossed. Was it a particular topic, or merely our geography? As fate would have it, we live just 20 miles (give or take a few) from each other. We were both born and raised in the same city. We're about the same age (also give or take a few). And we share many of the same values. Kindred spirits in an Anne of Green Gables sort of way.

Bill is a prolific (and skilled) writer and author. He is a teacher, a blogger, a husband, father, and grandfather. And he is an urban farmer, raising quail, gathering eggs, and making new friends each week at our local farmer's markets.

Last week, I finally had an opportunity to meet Bill at our town's mid-week market. I bought a dozen quail eggs from him with the promise that I would develop some recipes. Well, here is what happened.

aren't they cute?

aren't they cute?


This is without a doubt the quickest and easier way to prepare quail eggs. I must be honest—the photo above is not from my kitchen; I didn't want to use all of the eggs on one dish. And, unfortunately, time was short and my family was ravenous. So all I have to show for our first quail-egg adorned meal (russet/Yukon gold/sweet potato hash) is three broken shells. Forgive me.

How to Fry Quail Eggs

Heat a non-stick pan over medium heat. Add 1 teaspoon of olive oil. Break each egg into a shallow cup and then pour into the prepared pan. Within 30 seconds they will be crisped on the edges, the whites will be set and the yolks will be almost cooked. Remove immediately from heat. Don't flip them over-easy!

Hard Cooked

Another easy-peasy recipe. Place the eggs in a small lidded pot. Cover with water. Set over high heat and bring to a boil. Boil 3 minutes, cover, and remove from heat. Let sit 3 minutes more. Remove eggs to an ice-water bath.

When cool enough to handle place eggs in a small bowl. Cover with a saucer and shake gently so that eggs bump into each other. This should crack the shells. Return to the ice water bath. The water should seep into the cracks and separate the shell and membrane from the cooked eggs.

How to Use Hard Cooked Quail Eggs

Don't even consider for one moment turning these into an egg salad sandwich. They are just too adorable to be mashed into an indistinguishable state. I suppose that one with patience and steady hands could slice them in half vertically, remove the cooked yolks, mash with Greek yogurt and yellow mustard and then pipe back into the whites to make deviled quail eggs.

But that's not for me.

I envision using wooden picks suitable for appetizers. Several combinations come to mind:

  • quail egg, grape tomato, square of crisp cooked bacon, black olive
  • quail egg, baby gherkin, chunk of cooked kielbasa
  • quail egg, grape tomato, fresh basil leaf, chunk of fresh mozzarella


Sumo Baby at Goodfoodies.blogspot.com created a lovely brunch dish with a quail egg baked in an avocado half. The concave depression where the pit once sat is the perfect size and shape for a wee little quail egg.

But what if you take this in a slightly different direction? Instead of a garnish of crisp bacon and dill sprig, let's drizzle with salsa and top with some cheese for a huevos rancheros taste?

Quail Eggs in Avocado Halves on the Grill

While we are on the subject of avocados, I have heard of (but never tried) grilled avocados. Could we somehow do a mash-up of quail eggs cooked in avocado halves on the grill? Well, believe it or not, someone else crept into my mind and stole my idea. Kinda. Grillinfools.com used chicken eggs and hollowed out the avocado (removed some of that wonderful creamy flesh) to make room for a massive chicken egg. Why not stick with a cute little quail egg—you get the eggy yumminess and keep your avocado intact.

Sunny Side Up Quail Eggs and Bacon Pizza

I made a "bacon and eggs" pizza a while ago and posted that recipe (and suggested variations) on Hub pages. Could quail eggs be used in place of chicken eggs? I can't imagine why not. Of course, you would use two or three quail eggs in place of one chicken egg.

I'm not sure of the timing on these. Instead of 10 minutes I would begin to check at about 6 minutes or so. (Sorry I can't give you a definitive time, but my oven died last week. I mourn her passing—she served me well). :-(

Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette

If you can ignore the snarky remarks in the comments (honestly, why do some people turn the comments portion of a recipe, or blog, or hub into a social gathering?) this is a pretty good concept. But I'm never satisfied with the status quo.

I can imagine all kinds of variations—let's consider a few:

  • Don't like (or have) celery leaves? Use baby spinach or arugula.
  • Craving meat? Cooked shrimp would be wonderful in this.
  • Want to add some more veggies? Quickly cooked (blanched) haricot vert (slender green beans).
  • Want more protein without meat (to turn into a complete meal)? Some canned cannelloni or garbanzo beans (rinsed and drained).
  • Perhaps you crave a bit more color? Grape tomatoes are the perfect size and shape!

How Do Quail Eggs Compare to Chicken Eggs?

Ignore the obvious. Chicken eggs are larger and are white or brown. Quail eggs are small and speckled. The ratio of yolk to white is higher in a quail egg, so the numbers for calories and cholesterol are a bit higher. But the other nutritional bonuses are hard to ignore.

Of course, you can't compare one chicken egg to one quail egg. So that all things are equal, we will compare 100 grams (3.5 ounces) of chicken eggs and the same amount of quail eggs. That's 2 medium chicken eggs compared to 1 dozen quail eggs.

 Chicken EggsQuail Eggs










Vitamin A

540 IU

543 IU

Vitamin B12

.089 mgh

1.58 mcg

Vitamin D

82 IU

55 IU


0.457 mg

0.79 mg


47 mcg

66 mcg


1.75 mg

3.65 mg

And You Need to Know This Before You Begin


How to Break a Quail Egg

You cannot tap a quail egg on the edge of your bowl to break the shell as you would with a raw chicken egg. Gentle pierce the larger end of the egg with the tip of a sharp knife, pry open slightly with the knife-tip, and then pour out the contents into a cup or bowl.

Are You Willing?

One Last Thing

OK Bill, how'd I do?

Questions & Answers

Question: Can I give quail eggs to my kids?

Answer: Quail eggs are a healthy source of protein. When compared ounce for ounce against chicken eggs they are a better source of B-12, riboflavin, folate, and iron. So, with that in mind, I would say that they are a great food for kids.

© 2016 Linda Lum


Linda Lum (author) from Washington State, USA on August 10, 2016:

Bravewarrior - Bill and Bev are both the dearest, sweetest people. I hope you get a chance to meet them sometime. I'm glad you liked the recipes. My favorite use of the eggs turned out to be in my Carb Diva cobb salad (which appears in my hub All About Fruits and Vegetables--Avocado). Give it a try. I think you'll like it.

Shauna L Bowling from Central Florida on August 10, 2016:

How cool that you and Bill finally met! I've been friends with Bill for five years now and would love to meet him. However, we're on opposite sides of the continent, so I don't know if I'll ever have the pleasure of chatting with him and Bev face-to-face.

Once again, you did a great job. I love the idea of baking the little quail egg in the pit of an avocado. Too cute!

Linda Lum (author) from Washington State, USA on July 29, 2016:

Good morning Peachpurple. Eggs in noodle soup? Do you mean like an egg drop soup? I haven't had that in years. If it were not so ghastly hot, I'd cook up a pot today.

peachy from Home Sweet Home on July 29, 2016:

I love quail eggs with noodle soups but these eggs have higher cholesterol than hen eggs

Linda Lum (author) from Washington State, USA on July 25, 2016:

MarleneB - Thank you so much for stopping by. Tonight we had the last of the quail eggs boiled and used them in a cobb salad--a base of fresh spinach greens topped with diced cooked chicken, tomato, black olives, avocado, green onions, bleu cheese, and (of course) sliced quail eggs. Just a simple lemon/garlic vinaigrette on top.

Life is good.

Linda Lum (author) from Washington State, USA on July 25, 2016:

Hi Rachel - I'm pretty certain that you won't find quail eggs at your local grocery store. Perhaps a farmers market or a food co-op.

Marlene Bertrand from USA on July 25, 2016:

I hear people say they like quail eggs better than chicken eggs. Your recipes have something for anyone who might want to try quail eggs. I'll try them boiled and then gravitate from there. Thank you for sharing these wonderful recipes.

Rachel L Alba from Every Day Cooking and Baking on July 25, 2016:

Hi Carb Diva, I never even knew you could eat quail eggs. You learn something new every day. You have some very interesting recipes, like the grilled avocado with the quail egg in the center. I don't know if they even sell quail eggs around my area, I never saw them. Thanks for this interesting hub.

Blessings to you.

Linda Lum (author) from Washington State, USA on July 25, 2016:

Thanks WillStar. I'm not really a chef but I love to play with my food.

WillStarr from Phoenix, Arizona on July 25, 2016:

Wow! Great ideas and your chef talents are certainly on display!

Linda Lum (author) from Washington State, USA on July 25, 2016:

Flourish - I used to get in trouble as a child for 'playing with my food.' Now I guess it's acceptable. I really don't think I would eat one dozen quail eggs in one sitting, so if you keep that in mind, the cholesterol isn't quite so bad. Thank you for your kind words.

Linda Lum (author) from Washington State, USA on July 25, 2016:

Bill, this was a lot of fun. If not for the death of my wall oven (memorial services will be held later this week), I could have done more "research". Meeting you and Bev was the best part of my week, for sure.

Bill Holland from Olympia, WA on July 25, 2016:

You did great, Linda, and I'm re-posting this so my Olympia friends can benefit from your expertise. Thank you so much for trying them and then sharing your thoughts and ideas with us all. Great article but more importantly, it was so nice finally meeting you. Thank you for that meeting and thank you for mentioning me her.

FlourishAnyway from USA on July 25, 2016:

You can make anything fancy! Except for the cholesterol (omg), I'd hard boil the little suckers and throw them on a salad (cut in half) or God forbid just scramble them. Shame on me. Nice work, master chef.

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