Poultry
Egg
Quail eggs are smaller than chicken eggs, with a higher yolk ratio and delicate shells—prized for canapés, baking and boiled garnishes. Use within date, cook thoroughly when recipes require, and peel carefully under cool water. Their rich yolk suits salads and ramen toppings as much as picnic eggs.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.59 g
- Saturated Fat 3.06 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.12 g
- Polyunsaturated Fat 1.98 g
- Cholesterol 88.6 mg
- Sodium 67.3 mg
- Salt 0.15 g
- Total Carbohydrate 0.94 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 22.9 g
- Water 68.8 g
- Energy 169 kcal
- Water 68.8 g
- Carbohydrates 0.94 g
- Sugars 0.52 g
- Protein 22.9 g
- Fat 9.59 g
- Saturated Fat 3.06 g
- Monounsaturated Fat 4.12 g
- Polyunsaturated Fat 1.98 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 104 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.42 mg
- Vitamin B3 — Niacin 0.08 mg
- Vitamin B5 — Pantothenic Acid 1.24 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 23.3 µg
- Vitamin B9 — Folate 57.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 1.14 mg
- Vitamin K 0.3 µg
- Minerals 355 mg
- Major Minerals 353 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 88.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.42 · vitamin-b3-niacin: 0.08 · vitamin-b5-pantothenic-acid: 1.24 · vitamin-b6: 0.14 · vitamin-b7-biotin: 23.3 · vitamin-b9-folate: 57.7 · vitamin-d: 1.7 · vitamin-e: 1.14 · vitamin-k: 0.3 ·
Minerals
Egg of Quail: composition reflects this culinary part relative to the whole ingredient.
History
Farmed quail made consistent restaurant portions available year-round; egg of quail took a named place in that kitchen trade.
Farmed quail made consistent restaurant portions available year-round. Cooks treated egg of quail as a cut with its own timing and sides.
As quail cookery specialised, egg was portioned and sold ready for the pan. Farmed quail made consistent restaurant portions available year-round.