Quail eggs, ounce for ounce, are slightly higher than chicken eggs in fats, proteins, B vitamins, and other nutrients, probably because the yolks are proportionally larger (much like duck eggs, in fact, which makes me wonder if chicken eggs have small yolks, as eggs go). They're also less likely to trigger allergies, and the ovomucoid protein in them even helps fight allergy symptoms (the usual cautions apply, of course). They're also said to fight stomach ulcers, support the immune system, stabilize the nervous system, and remove toxins and heavy metals. They also have anti-inflammatory qualities.
Quail eggs can be used just like chicken eggs, although you'll want 5-6 of them per egg in recipes. Most commonly they're boiled, though, because the whole point of quail eggs is that they're cute little things. Some claim they taste the same, others find them to have a richer, fuller flavor. In Colombia, Ecuador and Venezuela, a hard-boiled quail egg is a common garnish for hot dogs and hamburgers, often attached with a toothpick. Philippine street vendors offer soft-boiled eggs battered and deep-fried. Elsewhere in Asia, plain hard-boiled quail eggs appear as snacks. In the U.S., deviled quail eggs seem to be the way to startle dinner guests, although individual fried or coddled eggs are also a novelty and they pickle well. They also show up raw in sushi bars, with some sources claiming they're safer to eat raw than chicken eggs.
For soft-boiled quail eggs, cook them 2 1/2 minutes; for hard-boiled, 4-5 minutes.
Read more:
label-style nutrition information for raw quail eggs
Living Healthy
Live Strong
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
