Quail Eggs

Quail Eggs are much smaller than chicken eggs, but have a similar taste.

In fact, there's no point for instance in scrambling them, as then no one would know the difference. Their size is their main appeal.

The colour of the shells will vary by species of quail. Some are bluish; more are tan or buff-coloured with dark brown or black speckles on them.

The membrane inside the shell is tougher than that of a chicken egg. After they've been boiled, some advise concentrating on getting the shell off first, then the membrane. Quail Eggs are easier to peel if they are at least a week old. To rush things, you can leave them out of the fridge in a cool place for 3 to 4 days.

Quail Eggs are usually served hard boiled as a garnish or hors d'oeuvre, rather than as a breakfast egg.




1 chicken egg = 5 quail eggs

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