Quail egg

Quail Egg
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quail egg Substitutes: chicken egg (larger, but taste is similar)
salted duck egg To make your own: See the Recipesource.com recipe for Salted Eggs.

Quail Eggs (Asian): Quail eggs hard-boiled and preserved in water served over Asian salads or soups.
Quiche (French): Pie filled with vegetables, cheese, seafood, or ham.
Qing Chao Dou Miao (Chinese): Stir-fried pea sprouts.

Quail & quail eggs
A small, commercially-bred bird in Australia which is delicate in flavour and very tender. Quail eggs are recognisable by their speckled shell. Both are available from selected poultry suppliers and delicatessens.

Gundan Maki The battleship roll; often used for oysters, quail eggs, Ikura, and Tobiko. Gyoza A pan-fried, sautéed, and/or steamed stuffed Wonton. Typically contains a pork dumpling. Hamachi Young yellowtail tuna often served broiled.

Other bistro cuisine dishes include goat cheese and herb spread, salad Nicoise with tuna and quail eggs, grilled steak with béarnaise sauce and sautéed potatoes, and apple tart with crème anglaise or muffins flavored with lemon and almond.

The most commonly used bird eggs are those from the chicken, duck, and goose, but smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches.

Most eggs come from hens, but duck, goose, and quail eggs are also available. Eggs should be refrigerated in the original container, large end up. Because the yolk is high in cholesterol, imitation eggs come from egg whites and additives.

Telur Burung Puyuh : Quail Egg. Um Chun Tan [Chinese]
Burung Unta
Ostrich.

Chicken eggs are most commonly used; in some areas, duck, goose, and quail eggs are also available. Shell color-brown or white-is purely superficial; there is no difference in quality. Refrigerate in the carton for up to 5 weeks.

See also: Quail, Chicken, Water, Flavor, Duck