Quail Eggs

Tiny egg. Mighty nutrition. Farm-fresh flavour. 

 

Quail eggs may be small, but they’re packed with nutrition and rich flavour. Naturally high in protein, vitamins, and minerals, they’re a delicious addition to breakfasts, snacks, salads, charcuterie boards, and gourmet dishes.

 

Did you know?

-Quail eggs contain more iron gram-for-gram than chicken eggs, helping support healthy blood and energy.

-They’re naturally rich in selenium and zinc, important for immunity and overall wellness.

-Their higher yolk-to-white ratio gives them a rich, creamy flavour many people love.

-They're considered hypoallergenic, often tolerated by people who can't eat chicken eggs. Some research suggests quail eggs may also help alleviate allergy symptoms.

 

Our quail are hatched and raised right here on our family farm, enjoying natural light, fresh air, and quality feed, so every egg is produced with care from start to finish.

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How to use your quail eggs 

 

Quail eggs can be used to substitute chicken eggs in your daily cooking and baking. Approximately 4 quail eggs will replace one chicken egg! 

 

Tip: use quail egg scissors to open fresh eggs (the tough shell protects your egg but can be harder to crack by hand)

To use: place the narrow end of the egg into the ring, and squeeze to snip the top cleanly 

 

Boiled: for breakfast, salad topper, pickling or other! Boil for about 2 minutes for soft, 3 minutes for medium, and 4 minutes for hard. Immediately put in cold water to ease peeling. Crack and roll them gently under your palm before peeling under cool water. 

 

Fried or scrambled: for breakfast, omelettes, or a tasty snack 

 

Baking: will add amazing flavour and creaminess to cookies, loaves, pancakes etc! Some recipes may do better with 3 quail eggs per chicken egg replacement. 

 

Pickled: seal hardboiled eggs in brine