Egg, quail, whole, fresh, raw

Quail eggs are small eggs laid by the common quail, appreciated for their delicate flavor and rich nutrient profile. They are often consumed boiled, fried, or raw in some traditional recipes. Originating from regions where quail farming is common, these eggs are considered a delicacy and used in appetizers and garnishing dishes.

Nutritionally, quail eggs provide a notable amount of protein and fat, with negligible carbohydrates and sugars. They contain measurable amounts of minerals like calcium and iron, along with vitamins such as vitamin A, B12, and folate (B9). Quail eggs are suitable for ovo-vegetarian diets but are not vegan. They have no dietary fiber or vitamin C.

• Small portion sizes commonly consumed, generally 1 to 3 eggs per serving
• Higher fat content per gram compared to chicken eggs due to size
• Often used in salads, snacks, or as gourmet ingredients in Indian and other cuisines.