Good things come in small shells. Lovely speckled brown shells, in this case. Quail eggs are a fraction the size of chicken eggs, but amazingly, pack more nutrients and minerals.
Some consider them more delicious than chicken eggs, and they are enjoyed in many cuisines around the world. Our fresh quail eggs come from birds that are farm raised in a free-range environment.
They are perfect for hors d'ouevre, canapés and garnishes. Try them hard boiled, cut in half, with a little crème fraîche and caviar. Think deviled eggs. Pickled eggs. Tiny fried eggs.
You get the picture. Go ahead; put them in your basket.
Just the facts
- 15 fresh, farm raised quail eggs per flat
- Allergens: contains eggs
- Keep refrigerated below 40 degrees F at all times
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. We respect our place in the food chain, and see farmers as true stewards of the land and environment. This is why we build real relationships with our farmers, and work only with those who respect nature and focus on the best animal welfare practices.
Our quail come from a second-generation family-owned farm that raises the Pharaoh, also called the Coturnix, breed of this delicate little game bird. Coturnix breed quail offer a richer flavor and higher moisture content than the more common Bobwhite breed.
The farm places great emphasis on humane and stress-free conditions for the quail, raising them in spacious, open barns. The birds eat a natural and wholesome grain diet of pesticide-free corn and soybeans. There are never any hormones, growth stimulants or antibiotics used.
Unless you are a hunter, you won’t find quail any fresher or tastier.
Because they are so small, and have a dense membrane inside, you should not crack them against the rim of a bowl as you might with a chicken egg. You will end up with lots of little pieces of shell in your bowl with the egg. It's best to do this over a bowl and transfer the eggs to the pan or into the ingredients of your recipe to avoid shell shards.
There is a special tool–quail egg scissors—that snips them open nicely. But you can simply use a sharp knife to shave the narrow end of the egg right off.
2 minutes should set the white and leave the yolk runny.
2 ½ minutes should result in a soft-boiled egg.
3 minutes for a medium-boiled egg.
4 minutes for a fully hard-boiled egg.
Safe handling instructions: To prevent illness from bacteria, keep eggs refrigerated, cook eggs until yolks are firm and cook foods containing eggs thoroughly.