Pretty on the outside and delicious on the inside, we think of these delicate little beauties as a necessity in the kitchen, and believe you'll agree once you try them.
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
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.
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.