Quail eggs are a beloved delicacy with higher yolk to white ratio and richer flavor than chicken eggs. They are small in size which makes them perfect for small dishes such as canapes or hors d'oeuvres such as deviled eggs. In Japanese cuisine, they are often used raw in tamago sushi or tartares. Quail eggs can be cooked in the same way as chicken eggs but are best cooked in ways that allow for a display of their petite size such as hard boiled, fried, or poached.
These eggs are grown in Upstate New York.