Eggs from quail raised with no antibiotics or hormones, in open barns, and humane, stress-free conditions. Quail eggs are a fraction the size of chicken eggs, but pack more nutrients and minerals.
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
Cooking & Serving
Cooking Methods: Pan-Fry, Boil, Poach
Cooking Tips: Because they are so small and have a dense membrane inside, use small scissors or a sharp paring knife to shear off the narrow end of the egg. Boiling times: 21/2 minutes = soft-boiled egg | 3 minutes = medium-boiled egg | 4 minutes = fully hard-boiled egg. Safe handling instructions: To prevent illness from bacteria, keep quail eggs refrigerated, cook eggs until yolks are firm and cook foods containing quail eggs thoroughly.