Size:	Four 18-egg containers (72 eggs total).
Features:	Fresh

Quail eggs are small and have large brown specks on their shells. Most commonly found fried sunny-side-up, pickled or hard-boiled, they are often used to add richness and pump up the presentation of fine-dining dishes. Their flavor is similar to chicken eggs.

Storage: Store quail eggs in their plastic containers in your refrigerator.

Shelf Life: Up to 21 days.

Quail eggs are often found hard-boiled on burgers in Columbia. In Japan they find their way into sushi, curries, and soups. Fine-dining chefs like to use them in hors d’oeuvres or canapés or fry them as a topping for red meats like Kobe beef.  Sometimes they are even served raw, in tartares and other recipes.

Quail Egg Recipes

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