Welcome to JUDDS FARMING

At JUDDS FARMING, we take pride in providing high-quality quail eggs and quail meat to our customers. Our products are fresh, nutritious, and sourced from our own farm. Whether you're looking for a healthy protein source or unique ingredients for your recipes, we've got you covered. Experience the goodness of farm-fresh quail products with JUDDS FARMING.

QUAIL MEAT

HEALTHIEST FOOD IN OHIO 

We thrive to make the most healthy food combos possible we use micro greens and top choice ingredients for a full flavorable taste with every bite you take we will put meals together for the taste you want.

Frequently asked question

1.IS QUAIL HEALTHY

ANSWER

1.OF COURSE VERY HEALTHY IN MANY WAYS

CONTACT:

(614)209-1361

QUAIL EGGS

did you know?

1. Did you know quail meat boost your sex life?

2. Did you know that quail eggshell capsules boost your memory by 30%?

3. Did you know that quail eggs can help control hair loss?

4. Did you know eating quail meat cures cough and asthma?

 

5.Did you know quail eggs help fight and cure cancers?

6. Did you know quail eggs make your heart stronger and healthier?

7.Did you know quail eggs prevent and cure tuberculosis?

8.Did you know quail meat are very high in protein?

9.Did you know quail eggs are a vitamin D booster?      

10.Did you know quail eggs and meat improves skin color?

Discover the Goodness of Quail

Our quail products are rich in flavor and packed with nutrients. Try them today and elevate your culinary creations with the finest ingredients.

quail meat and eggs will change your body in so many ways 

Rating: 4 stars
12 votes

GOT A TASTE FOR WINE OR CHAMPAGNE WITH YOUR MEAL GRAB YOU A BOTTLE AND ENJOY!!

WINES AND CHAMPAGNE

               COMING SOON!

  • recipes from juddsfarm home to your home enjoy.

JUDDS Fry-Fecta with Bacon Serrano Gravy

Special equipment: a deep-frying thermometer

  1. Fit a heavy-bottomed pan like a Dutch oven with a deep-frying thermometer. Add peanut oil and heat to 350 degrees F.
  2. Mix together flour, salt, pepper, garlic powder and onion powder in a shallow baking dish.
  3. Pour the buttermilk in a separate bowl. Dredge the filet, the quail and the lamb in the flour. Remove from the flour, shaking off excess, and give the pieces a good swim in the buttermilk.
  4. Take out of the buttermilk and dredge again in the flour. Add quail carefully to hot oil. Let fry for 2 minutes, then add the lamb and the filet mignon. Cook until all is golden brown and delicious, about 4 more minutes. Serve with the Bacon Serrano Gravy.

Bacon Serrano Gravy:

Yield: 5 cups

  1. Cook bacon until crispy in a heavy bottomed saucepan. Remove bacon with a slotted spoon and reserve. If there aren't 1/4 cup bacon drippings in the pan, add oil to get to 1/4 cup. Heat oil over low heat, then add flour and cook, stirring quite often, to make a roux. (Don't answer the phone, don't start a new game on your phone. Watch the roux. It can burn quickly. Nobody likes burned roux.) Cook the roux until you have a color like milk chocolate; this can take a while, at least 20 minutes. Add the reserved bacon and the serrano's and cook for a couple of minutes more. Slowly whisk in the milk, beef stock and cream. Gently bring to a simmer, then cook, stirring occasionally, until thickened, about 15 minutes. Adjust seasoning if needed with salt, pepper and sugar. Set gravy aside and commence with the goodness.

Ingredients

 

2 quarts peanut oil

2 pounds all-purpose flour 

2 tablespoons salt 

1 tablespoon ground black pepper 

1 teaspoon garlic powder 

1 teaspoon onion powder 

2 cups buttermilk 

Two 2-ounce filet mignons, flattened to 1/4-inch thickness 

2 semi-boneless quail, cut in half 

2 single-bone lamb chops, fat cap removed 

Bacon Serrano Gravy, recipe follows

Bacon Serrano Gravy:

1/2 pound bacon, chopped

Oil, as needed

1/4 cup all-purpose flour 

2 serrano chiles, stems and seeds removed, finely diced 

3 cups milk 

1/2 cup beef stock 

1/2 cup heavy cream 

2 teaspoons salt 

1 teaspoon ground black pepper 

1/2 teaspoon sugar 

QUAILS IN ROSEMARY, GARLIC AND RED WINE SAUCE

 takes only about 20 minutes to prepare.

It is a rare blessing to have a dish you can prepare in only 20 minutes that makes a lasting gastronomic impression on your guests. This one is so easy to cook I sometimes feel I am cheating my guests out of the time and care they usually see in my cooking. But there is a case to be made for simple Italian dishes, and this one definitely has a lot going for it.

The other day I made it for my dad and served the quails over a delicious quash risotto. I could not believe my ears when my dad asked to eat the risotto first and then the quails. He was right, the risotto's flavor and delicate balance was overwhelmed by the intensity of the garlic-rosemary quail tomato sauce. From now on I'll serve it, like you see here, over a bed of polenta.

QUAILS IN GARLIC-ROSEMARY RED WINE SAUCE
4 quails
8 gloves garlic
200gr (1 cup) puréed tomato
12dl (half a cup) red wine
1 dried chili
2 twigs rosemary
Salt and pepper

The ladies at the River Café are adamant that Cabernet Sauvignon is the best wine for this dish but I tried several reds and got good results so don't give up on this dish just because you don't have Cabernet Sauvignon. Much more important is the quality of the rosemary. If it doesn't smell like heaven from a distance, go find another bunch of rosemary or cook this some other time. The rosemary's intense fragrance will dominate the dish and once you have tasted it with an exceptional rosemary, you can't go back. Dry rosemary is possible too if it smells nice. But how do you tell good rosemary from bad one? Well, if you have to ask, then you don't have the right rosemary. As for the chili, I use a dried Mexican serrano chili for this dish but you could use any dried red chili and still obtain an exceptional dish.

In a heavy-bottomed pot sauté the washed quails and garlic cloves cut in half lenghtwise in a bit of olive oil. Salt and pepper. On the picture I used Cailles des Dombes - French quails who cost about $5 each.

Pour half the wine and let boil for a minute, then add the tomato paste and the rosemary.

Cover and cook over medium heat for about 12 minutes or until the quails are cooked. I usually leave them slightly pinkish in the core. Add remaining wine and cook a further 2 minutes uncovered.

Serve one quail per guest as a first course or light second course, or two quails as a hearty only course. I sometimes cook this on week nights, very conforting food indeed.

You will do this dish again and again. Make sure you don't put too much wine otherwise the sauce will be runny. You want a thick sauce that will stick to the meat.

Stuffed Quail with White Wine

Directions

  1. Preheat the oven to 450 degrees F.
  2. Wipe the quails dry and season inside and out with salt and pepper.
  3. Combine the rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in the oven 8 to 10 minutes. Reduce the heat to 300 degrees and roast for a further 15 minutes, basting frequently with a mixture of wine, the orange juice and 4 tablespoons melted butter.
  4. Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then add the liquid off the quails. Pour warmed cognac over the quails and ignite. Serve at once with the roasting liquid on the side.

Ingredients

 

Deselect All

4 dried apricots, chopped

Pinch ground ginger

1/2 teaspoon grated orange rind

1 tablespoon pine nuts

5 tablespoons melted butter

6 tablespoons white wine, reduced by 1/3

Juice of 1/2 orange

Cognac, warmed

4 quails

Salt

Black pepper, freshly ground

4 tablespoons cooked rice

 

Chorizo scotch quail’s eggs

  • STEP 1

    Fill a large pan with water and a good-sized bowl with iced water. Bring the water in the pan to a rolling boil, add the vinegar, then slowly lower in your quail’s eggs with a spoon. Let them cook for 1 min, then quickly take the pan off the heat and let them sit in the water for 30 secs. Scoop the eggs out with a slotted spoon and plunge straight into the bowl of iced water. Leave them to cool for 10 mins while you prepare the coatings.

     
  • STEP 2

    Put the stale bread, almonds and parsley in a food processor and blitz until evenly chopped into very fine pieces, then season well and transfer to a shallow dish. Remove the outer casing from the chorizo and discard it, roughly chop the chorizo and put it in the food processor along with 1 hen’s egg. Blitz briefly until just smooth. Divide the mixture into 12 patties and put them on a plate or tray. Set up 3 bowls with the flour in one, remaining egg, beaten, in the second, and the crumb mix in the third.

     
  • STEP 3

    Carefully peel the quail’s eggs, taking care not to expose the yolk, which should be softly boiled. Place 1 chorizo patty on top of a piece of cling film. Flatten it as thin you can, then put a quail’s egg on top. Use the cling film to help you draw the edges of the patty up and around the egg until it’s completely enclosed. Twist the ends of the cling film together to tightly form it into a ball. Unwrap the scotch egg and roll it first in the flour, then dip in the beaten egg, followed by rolling it in the crumb mix. Repeat the beaten egg and crumb mix step to ensure a generous coating, then repeat the whole process for the rest of the eggs.

     
  • STEP 4

    Half-fill a medium-sized saucepan with sunflower oil and heat it until it reaches around 180C. Lower in the scotch eggs using a slotted spoon and fry for 5 mins. Only cook 2 or 3 at a time to avoid overcrowding. If the Scotch eggs are browning very quickly, turn the heat down, but do leave them in the oil for the full 5 mins to ensure the chorizo is cooked through. When done, scoop them out with a slotted spoon onto a plate lined with kitchen paper to absorb some of the oil. Repeat with all the eggs. While still hot but cool enough to be handled, cut each in half and arrange on a platter.

     
  • STEP 5

    In a small bowl, stir the mayonnaise and smoked paprika together, and serve as a dip on the side.

  • Ingredients

    For the eggs

    For the mayonnaise

    • 5 tbsp mayonnaise (shop-bought, or try one of our homemade mayonnaise recipes - see goes well with)
    • 1 tsp smoked paprika

Grilled Quail: 4 Texas Quail Farms whole quail; 1 tsp Kosher salt; fresh ground black pepper; 1 sprig of fresh thyme, chopped, or 1/4 tsp dried; 1 tsp honey; 1 clove garlic, finely chopped; 1 tbsp olive oil. Season the quail with salt and pepper and set aside while you make the marinade. Preheat a grill to medium-high heat, or allow some lump charcoal to burn down to hot coals. Mix together the thyme, honey, garlic, and olive oil, and coat the quail with the marinade. Allow to marinate for 4 hours, or up to one day. Lightly brush the grill with olive oil, then grill the quail, breast side down, for about 4-5 minutes, or until nicely browned. Turn the quail and cook for another 4-5 minutes, or until firm and the skin is crisped and browned. Allow to rest for 5 minutes, then serve. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard them.

Butterflied Quail with an Orange, Cumin and Brown Sugar Glaze:

Prep Time:10minutes Cook Time:20minutes Total Time:30minutes 

Course: Main CourseCuisine: AustralianKeyword: butterflied quail, chicken, orange cumin and brown sugar glaze, poultry, quail

Servings: 

Calories: 517kcal

Equipment

  • oven tray
  • small bowl

Ingredients

  • 8 quail butterflied (6-8 quail)
  • 2 tbsp olive oil extra virgin
  • 2 tbsp orange juice
  • 2 tbsp brown sugar
  • 4 garlic cloves peeled
  • 1 tbsp cumin ground
  • 1 tsp sea salt

Metric – US Customary

Instructions

  • Preheat the oven to 250°C (500°F). Line an oven tray with baking paper (saves on cleaning the glaze off later).
  • For the Marinade: Add the extra virgin olive oil, orange juice, brown sugar, crushed garlic, cumin and sea salt to a small bowl and mix well with a small whisk or spoon to combine.
  • Place the butterflied quails into a large glad bag or into a large lasagne dish and pour the marinade over them. Massage the marinade into the quail. This can be done by sealing the bag and massaging the outside of the bag or, use clean or gloved hands to massage the quail in the dish.
     
    At this stage, you can cook the quail straight away, or pop them into the refrigerator (cover the dish or place the glad bag onto a plate) for a few hours. I like to bring my quail out of the fridge and leave on the bench for 15 minutes to come to room temperature before cooking.
  • When cooking, place the quail onto the oven tray so they are all flat and skin side down. Reserve the leftover marinade that is left in the bag for basting. Season the quail very lightly with extra salt(only lightly as there is salt in the marinade). Turn them over and season the skin side very lightly again.
  • Place the tray into the preheated oven and cook for 10 minutes. At this stage, take them out of the oven and using a basting brush, baste the skin with the remainder of the marinade. When you put the tray back into the oven, rotate the tray so the quail can all cook as evenly as possible. Cook for a further 5-10 minutes until the skin is nicely coloured and the quail is cooked but still slightly pink (see notes). It only took 5 more minutes in my oven (ie total cook time was 15 mins).
     
    Rest the quail for 5 minutes before serving. Serve the quail hot or warm.

Notes

Quail is a game bird with a delicate, sweet flavour. As they are a small bird, they dont take very long to cook. The breasts, unlike chicken, can be served while still pink in the middle.

 

Allow 1-2 quail per person depending on the size of your quail.

Nutrition

Calories: 517kcal | Carbohydrates: 8g | Protein: 43g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 166mg | Sodium: 702mg | Potassium: 527mg | Fiber: 1g | Sugar: 7g | Vitamin A: 566IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 10mg

FRESH SEASONINGS

 

Roasted Quail with Grapes and Chestnuts

Ingredients

  • 8 whole (6-oz) quail

  • Sea salt to taste
  • Freshly ground black pepper
  • ¼ c peanut oil
  • 1 T unsalted butter, softened
  • 2 T unsalted butter
  • 1 carrot, finely chopped

  • 1 onion, finely chopped

  • 3 sprigs fresh thyme
  • ½ c Cognac
  • 2 c chicken stock
  • ½ c crème fraîche
  • 6 oz green grapes

  • 18 roasted chestnuts (from 7¼-oz jar)

Directions

  1. Rinse quail inside and out and pat dry. Combine butter and peanut oil. Rub into skin of birds. Season each with salt and pepper.

  2. Place birds in enamel roasting pan. Insert the Probe into the thickest part of the breast of the biggest bird. Set the Probe to 165°F.

  3. Preheat Bravo and set to roast at 375°F. Place birds with pan in Bravo. Roast until an internal temperature 165°F is reached.

  4. When done, remove birds to a platter. Loosely tent with foil and let rest 10 min.

  5. While resting, to make sauce, add butter, carrots, onions to a pan and sweat the onions. Add Cognac and boil 1 min. Add broth and boil until liquid is reduced by half, about 6 minutes. Stir in crème fraîche and simmer until slightly thickened, 3-4 min.

  6. Pour sauce through a fine-mesh sieve and into a bowl, pressing hard. Discard solids and pour back into skillet. Add grapes and chestnuts and simmer, stirring occasionally until heated through and grapes turn a shade lighter, about 3 min. Transfer grapes and chestnuts (only) to platter with quail.

  7. Boil sauce in skillet until thick enough to lightly coat back of spoon. Add salt and pepper to taste.
  8. Spoon some sauce over quail and serve remainder on the side. Serve immediately.

Recipe Note

Do not overcrowd birds in pan or skins wont crisp up and food will take much longer to cook.

JUDDS B.B.Q. QUAIL

  1. In a bowl, crush the garlic and the thyme with the back of a spoon. Season the quail with a little salt and pepper, then rub with the garlic and thyme. Allow marinating for 1 hour in the refrigerator.
  2. Preheat oven at 375 degrees F.
  3. Brush both sides of the quail with the B.B.Q. sauce. Put quails on a rack in a baking dish. Bake for 15 minutes.
  4. Remove quail from the oven and turn on the broiler. Brush quails with more sauce. Place quails under broiler to char, about 6 minutes. Turn to char both sides.
  5. sit and enjoy

Ingredients

 

2 tablespoons sliced garlic

10 thyme sprigs

8 boneless quail (wing tips removed, wings tucked under, leg tips removed, meat pushed back)

Kosher salt

Fresh ground black pepper

B.B.Q. sauce, your preference

Miso Marinated Quail

  1. Combine the miso, sake, sugar and scallions in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until thick, about 5 minutes. Let cool, then transfer to a large bowl and whisk in the vegetable oil.
  2. Pat the quail dry. Add to the bowl with the miso mixture and toss; cover and refrigerate 1 hour.
  3. Preheat the broiler. Line a shallow baking pan with foil. Arrange the quail in the pan in a single layer. Broil, rotating the pan as needed, until the quail are browned in spots and cooked through, about 8 minutes per side.
  4. sit and enjoy your meal.

Ingredients

 

3/4 cup white miso (soybean paste)

1/3 cup sake

3 tablespoons sugar

4 scallions, white and light green parts only, chopped

1 tablespoon vegetable oil

12 semi-boneless quail (about 2 1/4 pounds)

vegetable & quail’s egg tart

Method

 

  • STEP 1

    Tip the bread mix into a large bowl and add the oil and 175ml lukewarm water. Knead for 5-10 mins until you have a smooth, elastic dough, then cover with cling film and leave to rise until doubled in size.

     
  • STEP 2

    Whizz the peas and cream cheese together in a blender or food processor until smooth, then stir in the soured cream, egg, shallots and sugar with some seasoning. Bring a medium pan of water to the boil. Add the broad beans for 30 secs, then lift them out with a slotted spoon into a bowl of cold water. Gently squeeze the bright green beans out of their thick skins and discard the skins. Meanwhile, add the leeks to the boiling water for 1 min 30 secs, then add the asparagus and boil for 1 min more. Drain well.

     
  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Roll the dough out on a large baking sheet to a rectangle 14 x 40cm, pressing down the centre to create a thicker ‘crust’ around the edge. Spread the pea cream in the middle of the tart and bake for 20 mins. Scatter over the leeks, asparagus and broad beans, then carefully crack over the eggs – you can arrange the veg to create little pockets if it helps. Drizzle with rapeseed oil and bake for another 5-7 mins. Scatter a few pea shoots over and serve straightaway, cut into thin slices.

Ingredients

chuckys Scrambled Quail Eggs

Instructions

1.

Crack the eggs into a mixing bowl. Whisk the eggs, combining the whites and yolks for a streak-free scramble. Getting a good amount of air into the mix for light, tender eggs is key. Season the eggs with a little bit of salt.

2.

If you’re going for a firmer, chunkier scramble, add the milk to the bowl and mix. If you’re going to a softer scramble, add two tablespoons butter to the bowl.

3.

Heat medium frying pan over medium-low heat. Add 1/4 tablespoon butter to the pan, letting it slowly melt.

4.

Once butter is completely melted, add whisked eggs to the pan. Stir frequently. Whether you added extra milk or extra butter, the eggs should be moist and slightly runny when finished. (Note: once the pan is taken off of the heat, the eggs will continue to cook!)

Ingredients

Note: The below ingredients are for a single serving. Double for each additional person you're serving.

Soft & Buttery Eggs

      • 6 quail eggs
      • Pinch of sea salt
      • 3 tbsp butter, divided

Firm & Chunky Eggs

    • 6 quail eggs
    • Pinch of sea salt
    • 1/4 cup milk
    • 1 tbsp butter

PICKLED QUAIL EGGS {HORSERADISH MAYO + FURIKAKE}

 

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These cute pickled quail eggs are as delicious as they are stunning to look at - served with horseradish mayo, and furikake, they make a spectacular appetizer. 

Course: Appetizer Servings: 3 -4Calories: 250 kcal Author: Viktoria

INGREDIENTS

For the pickled quail eggs:
  • 2 dozen of quail eggs
  • beet pickling marinade (recipe follows)
  • 3-4 Tbs Katsuo Fumi Furikake seasoning * (to be paired with the horseradish mayo)
  • 3-4 Tbs dukkah ** (to be paired with the garlic dipping sauce)
For the pickling marinade:
  • 1 cup water
  • 1/2 cup vinegar
  • 1-2 beets, peeled and sliced
  • 1 shallot, roughly chopped
  • 1 tsp sugar
  • 1/2 tsp black peppercorns, lightly crushed
  • 1/4 tsp fennel seeds, lightly crushed
  • 1/4 tsp mustard seeds
  • 1 tsp sea salt
For the horseradish mayo:
  • 1/4 cup mayonnaise (with no sugar added)
  • 2 tsp prepared horseradish
  • 1/2 Tbs soy sauce
For the garlic dipping sauce:
  • 1/4 cup mayonnaise
  • 1 garlic clove

INSTRUCTIONS

  1. Boil the quail eggs for 3-4 minutes, then immediately place in cold water. Peel and reserve.
  2. Make the marinade by combining all ingredients in a small pot, bring to a boil, lower heat, and simmer for 10 minutes. Let cool.

  3. Place peeled eggs in a glass jar, and pour over the marinade. Let sit in the marinade overnight, or as little as 10-15 minutes. †

  4. Before ready to serve, mix 1/4 cup mayo with horseradish and soy sauce
  5. In another bowl, mix 1/4 cup mayo and crushed garlic
  6. Place furikake seasoning, and dukkah in separate bowls

  7. Serve eggs with the horeseradish sauce and furikake on the side, for Asian flavor, or with garlic mayo and dukkah for Mediterranean flavor. ††

 

RECIPE NOTES

* Find in the Asian isle of your local grocery store, or online

** Dukkah is an Egyptian blend of spices, nuts and/or seeds. Check out hot to make dukkah easily at home, or buy online

† Pickle the eggs the day before you plan to serve them in order to achieve this stunning color.

†† You can serve with cocktail picks for ease of dipping. I used these.

Quail la plate

US$20.99

Quail la plate

US$20.99

1 MEAL CUSTOMIZED PLATES

+ See details

 

mels Asian Style Roasted Quail

Prep 5 minutes Marinade time 45 minutes Cook 40minutes Total 1 hour  15 minutes 

Ingredients

 

 

Instructions 

    • Combine all ingredients, excluding quail and vegetable oil, in large heavy-duty zip-top plastic bag and add quail. Seal, and chill 45 minutes, turning occasionally.
 
  • Preheat oven to 375 F degrees.
  • In an oven proof large skillet or a dutch oven, heat the oil over medium to high heat. Sear the quail on all sides until brown, be careful to turn often, since quails are so small they might burn quickly. Save left over marinade.
  • Roast quail in the oven uncovered for 20 to 30 minutes or until quail is done.
  • In the meantime, pour the marinade in a small pot and simmer over medium heat for 10 minutes, it should reduce a bit.
  • Pour marinade sauce over quail and serve hot with your favorite side dish.

Notes

  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used

 

“I absolutely love the quail eggs from JUDDS FARMING! They are always fresh and delicious. I use them in my baking and the results are amazing. I highly recommend their products to anyone looking for top-quality quail eggs and meat.”

by: amber slate

NOT ALL RECIPES ARE OURS

22 Health Benefits of Quail Eggs 

Human needs good nutrition to keep healthy body. The good food also will affect to human growth and development and reparation process of human body. Many researches have been proven that food that contain high nutrients and eating well balance food can significantly improve human health. To provide and nourish the body with nutrients, we need to consume variety of food. including vegetables, protein, carbohydrate source, fruits, grain, and and others.egg is one food that very well known among people worldwide and it is as popular as chicken meat, duck, roe and other fish.

Egg is an excellent source of protein and it contains complete amino acid unlike other protein source of food. We used to consume chicken egg but beside the common chicken egg. People also know the quail egg especially Asian countries people especially Japanese, Chinese and Indonesian. Quail egg is the egg of quail bird which has smaller size rather than chicken egg but it contains many nutrients and even the nutritional value of quail egg is three or four times greater than other types of eggs such as chicken egg.

Nutrition Facts

Quail egg or the egg of Coturnix japonica bird is considered have better nutrients rather than chicken eggs. It is mentioned that the quail egg contain 13% protein and it is greater than the protein in chicken egg which only contain 11% proteins. Quail egg also contains other nutrients such as Vitamin E, zinc, Vitamin B2, iron and other beneficial nutrients. It is mentioned that quail egg contains five times greater content of iron and potassium compared to chicken eggs. Here are the list of nutrient content of 9 gram of quail egg :

Calories 14 kcal Fat 1 gr Cholesterol 76mg Sodium 13mg Potassium 12mg Protein 1.2g Vitamin A 717.0 μg Vitamin D 1% DV Vitamin B12 1% DV Iron 1%

Health benefits of Quail Egg

Quail Egg Even it comes in small sizes, quail egg packed with lots of nutrient which provide many benefits to the body and it has been proven by some studies. The benefits of quail eggs are listed below

1. Promote brain function

Quail eggs contain amino acid and great protein level which can help to stimulate the brain function and nourish the nerve system in brain so it can work better. The amino acid or protein in quail eggs also protect the brain cells from damage and repair the cell if its broken.

2. Prevent anemia

Study show that women who consume quail egg regularly tend to have lower risk of developing anemia. Quail eggs contains iron which can help in red blood cell formation and prevent anemia while the amino acid in quail egg also may increase the level of haemoglobin within the red blood cells. The haemoglobin itself is a protein which play important role in oxygen and nutrient binding as well as transportation through all parts of the body.

3. Purify the blood

Quail egg have been proved can help the body to remove certain heavy metals and toxin such as mercury. The amino acid and other component of quail eggs can bind the toxin and flush it away from the body. This make quail eggs as blood purifier.Sponsors Link

4. Enhance body development

Protein is the main body building block and it is required in the development process of the body especially in children. Quail contains high amount of protein which may promotes body development and it also promotes better organs function within the body.

5. Boost immune system

Quail eggs contain many amino acid including lysine and it can boost immune function. Lysine or a type of amino acid is known can promote the antibodies production and support the immune function response.

6. Prevent diabetes

Who knows that quail egg can prevent diabetes. Study reported that quail egg contains amino acid especially Leucine which can help in regulating blood sugar level and maintain the balance level of insulin that makes it a good food to prevent and treat diabetes.

7. Maintain healthy skin

Quail eggs is an excellent source of protein and it contains Lysine, an amino acid that can promotes the collagen production. Collagen is a type of protein that is required in keeping skin layer tightness and prevent it from sagging and wrinkle.

8. Maintain healthy metabolism

Quail egg contain many nutrients including Vitamin B complex which is important to keep energy balance through maintaining normal metabolism. The vitamin B complex include the vitamin B12 and B6 are the keys of several metabolic enzymes and they play crucial roles in the energy production.

9. Build muscle

The high protein content of quail egg makes it perfect as a food for building muscle. If you want to have great muscle tone you can consume quail eggs regularly and taking exercise as well.

10. Reduce the risk of heart disease

Quail egg contains important nutrients and vitamins that can reduce the risk of heart disease by 24% according to study by Lee et al in 2010. This benefits served by the presence of Vitamin E or tocopherol.

11. Improve vision

Quail egg contains some amount of vitamin A that is vital part of the eyes organs. To maintain healthy eyes, taking quail eggs regularly will be very helpful especially to prevent age macular degeneration that occur mostly in older age.

12. Promotes healthy hair

Health Benefits of Quail Eggs could be promotes healthy hair. Quail egg contains many amino acid especially the Linoleat acid that can nourish the hair roots and promote healthy hair growth.

13. Promotes bones development

The amino acid contents in quail egg especially Lysine also play important role in bones development especially in children.

14. Lower blood pressure

Quail eggs not only rich in protein but it also rich in fatty acids such as DHA or Docosahexaenoic acid. DHA is a type of fatty acid which can help in normalize the blood pressure within the body and reduce the risk of cardiovascular disease.

15. Reduce cholesterol

According to study which published in the Dietary Guidance of America in 2012 quail egg contain less trans fatty acid that means its is good food that contain less cholesterol compared to other egg such as chicken egg. The fatty acid content of quail eggs also can decrease the LDL or Low density lipoprotein level within the blood or known as bad cholesterol as well as increase the amount of HDL or High Density Lipoprotein that known as good fat.

16. Maintain healthy teeth

Quail eggs especially the yolk part contain many minerals including Zinc which is required in maintaining healthy teeth.

17. Relieve depression

Quail eggs doesn’t only contain vitamin, mineral, carbohydrate and protein. It is also completed with some sex hormones according to study by Daniel in 2010. Quail eggs contain anti depression properties that called as hormone P which is effective in relieving depression especially in women who suffer from menopouse syndrome.

18. Treat allergy

Usually people will suffer from allergy when they consuming eggs. Study has been proven that quail egg is totally save and it doesn’t cause any allergic reaction due to the ovomucoid protein within the quail egg. For your information, this protein is usually found in the anti-allergy drug.Sponsors Link

19. Help to recover faster

Due to the high level of protein and other nutrients, the quail egg will help you to recover fast from any types of disease since it promotes the new cells regeneration and the organ reparation.

20. Relieves asthma and tuberculosis

It is believed that quail eggs contains nutrients that beneficial in treating asthma and tuberculosis.

21. Promotes sexual function

It has been mentioned before that quail eggs contains some sexual hormones which can enhance the sexual organs function such as prostate gland in male.

22. Treat gastritis

Quail egg contains anti-inflammatory properties that can help in treating stomach ulcer or gastritis. The amino acid content of quail egg also help in repair the broken lining of stomach that caused by infection.Health Side Effects and Tips to Consume

There is no side effect reported after consumption of quail egg including allergic reaction, since quail egg is save and doesn’t rise any allergic reaction. But even so, it is recommended to not consume quail egg more than twenty eggs per day. To know more about how to consume quail egg better check these tips

Purchase only good quality quail egg from market and avoid to purchase the spoiled one Consuming five quail eggs a day will be enough to get its benefits. Excessive consumption of quail egg may cause Vitamin A intoxication especially if you consume it along with other food which is source of vitamin A such as carrot and fish Quail eggs is save to consume raw since its bacteria free. The quail egg contain Lysozyme or known as bacteria killer which makes quail eggs save even if you eat eat raw. Wash the egg just before you consume it You can enjoy the delicate taste of boil egg by making its as many dishes such as omellette, or use is as subtitute of chicken egg in many other dish that require egg Add some quail egg on your soup, stew or even salad to get more benefits and you can serve it with may ways including boiled, pan fried or even baked.

Those are the benefits of quail egg that you didn’t realize. If you want to get the benefits, don’t be hesitated to start consume it.

How to Debone and Spatchcock Quail:

Small, delicious quail are best deboned. Here are step-by-step instructions for spatchcocking and deboning them for easier cooking and eating.

Americans eat a lot of chicken—significantly more than any other one protein source, according to the USDA. All that chicken consumption drives prices down relative to other birds, making chicken the singular poultry most home cooks can easily find, afford to buy, and are comfortable cooking. Yes, turkey makes its annual appearance, but duck is a rarity, and the rest of the flock? You're lucky to spot them on a restaurant menu, let alone on a home dinner table. Let's change that.

Quail is one of the few game birds you still have a shot at finding at your local butcher, and if not, there are online sources like D'Artagnan that can deliver them right to your door. If you like to hunt, you may eat more quail than most.

What's great about quail is that it's one of the easiest birds to cook. You have to try really hard to mess them up. In classic French cooking, they're often served with the meat still pink, but that meat, like duck, remains delicious even when it's fully cooked through. This means you have a wide margin of error.

Quail are also small enough that no matter your cooking method—whether you grill them, roast them, or sear them in a pan—the meat will be perfect as soon as the skin has browned and crisped properly. And that doesn't take very long, making quail one of the fastest cooking birds you can serve.

The main question you have to answer with quail is whether you want to frontload or backload the work involved. Either you spend prep time removing the bones (or, at the very least, spatchcocking the birds by removing their spines), or you let your guests pick at them on their plates.

There's nothing wrong with leaving the picking for the diners—lord knows I love to pick—but there's a visceral pleasure to being able to sink your teeth right into a quail breast with nary a bone to contend with. Even if you don't debone the quail, it's often helpful to at least spatchcock them—flattening the birds makes cooking quicker and easier.

Some companies and butchers (including D'Artagnan) sell the quail already deboned. But it's easy enough to do yourself. It's a strange process that involves turning the bird inside out as you work the meat from the bones. It can be disorienting, but once you do it once or twice you'll get the hang of it. Or, in a pinch, you can just spatchcock them instead. Below, I show both methods.

The Easy Way: How to Spatchcock Quail

Spatchcocking a quail is as simple as snipping out the backbone, then pressing the bird flat. It compresses the bird into a single plane, making grilling, broiling, and pan-roasting easier and quicker.

You'll need a pair of kitchen shears to do it. Working from the tail end of the bird, snip along one side of the spine all the way up to the neck.

Next, snip along the other side of the spine—a quail is a small bird, so these two lines will be very close to each other.

Turn the quail over and press down on the breastbone to crack it flat. If you want, you can also trim off the wing tips. (The backbones and wing tips can be saved for a quick jus or quail stock.)

The Harder (But Still Easy) Way: How to Debone Quail

For the full deboned experience, you need to do more than just spatchcock the birds. Well, the quail aren't technically 100 percent deboned—the drumstick and wing bones remain to offer just a little structure— but it's close enough. Most of the process is done with your fingers, but you will need a paring knife and a chef's knife for just a couple of steps.

Step 1: Trim Wing Tips

Start by trimming the wing tips. This is just for presentation. You can cut the joint right at the wing tip, or the "elbow" joint—the one that connects the drumette with the wingette/flat.

Save these parts if you plan to make a quick quail jus.

Step 2: Trim Neck

If there's a portion of the neck still attached, it's helpful to cut it off near where it meets the body with a chef's knife. You can also trim any excess skin around the neck opening at this time.

Save the neck for that stock or jus.

Step 3: Remove Wishbone

Now it's time to remove the wishbone, which is located at the neck opening. The image above shows where the wishbone is.

Using a paring knife, make a cut along each arm of the wishbone to detach it from the breast meat.

Work your fingers behind the wishbone, separating it from any flesh that's still attached. Slide your fingers up toward the apex of the wishbone until you can hook your finger behind the part where the two arms join. Pull it out, and free the wishbone fully from the flesh.

Save the wishbone for stock or jus.

Step 4: Expose Shoulder Joints and Disconnect Them

The next goal is to fully remove the breastbone and rib cage from the bird. There are four joints that connect to it—the two shoulder joints and the two hip joints—and all four will need to be severed for the rib cage to come out. The first two to tackle are the shoulder joints.

Begin by sliding your fingers under the breast meat where you just removed the wishbone, working the breast meat free of the breastbone below. Once you get just a little way in, you'll find the shoulder joints are accessible.

Wiggle one of the quail wings to help you locate the exact location of the joint, then, using a paring knife, cut through the joint to disconnect it. You'll know you've got it right when the knife slides cleanly through; this may take a few tries as the joint is small and it's easy to hit the ends of the bones on either side. Don't force it, the knife will pass through when you hit the right spot.

Repeat with the other shoulder joint.

Step 5: Separate Flesh From Breastbone and Back

With the shoulder joints disconnected, you can now continue to use your fingers to work even more of the breast meat off the breastbone. Keep going as far as you can, including on the back side of the quail, until you get down to where the thighs connect with the rib cage.

As you do this, the quail will begin to fold over itself, turning inside out, much the way a sock doubles over itself when you roll it down your ankle.

Step 6: Find Thigh Joints and Dislocate Them

The thigh joints are the last two that need to be dislocated. You don't need a knife for these. Simply turn the quail over and bend each leg backwards, folding it towards the spine to pop the joint out of its socket. Repeat with the other leg.

You have now disconnected the breastbone and rib cage from the joints that link to it. It's ready to be fully removed.

Step 7: Remove Breastbone/Rib Cage

Resume what you were doing before—separating the quail flesh from the breastbone and ribcage as you roll it down over itself, turning it inside out. Work all around the quail to free the meat from the bone, including on the back side.

The most difficult spot is where the skin covers the spine, near the tail; unlike most of the other areas, there's no muscle between the skin and bone here, so it's more tightly fused. Take your time and make sure not to tear the skin. It'll come free if you're patient and careful.

Now you can fully pull the rib cage and breastbone free of the quail. What you should be left with is a mostly inside-out quail. This can be a little disorienting the first couple of times you do it, but you'll get your bearings with just a little practice.

Step 8: Find Thigh Bones and Remove Them

Only two more bones need to come out to complete the process: the thigh bones. They're easy to find if you grab ahold of the drumsticks, and then trace your way up each to the thighs.

Once you find the thigh bone, stripping the flesh off of it is easy. Just use your fingers to push the meat off, then twist the thigh bone free at the joint where it connects to the drumstick.

Repeat with the other thigh bone.

Step 9: Turn Bird Right-Side Out

With your quail deboned, it's time to turn it right side out. Voilà! A funny little boneless quail.

Step 10: If Necessary, Pull Fillets From Breastbone and Stuff Into Bird

There's a possibility that the fillets (or the tenders, as they're sometimes called) will still be attached to the breastbone. If they are, work them free of the breastbone, then slide the tenders back inside the bird. Their placement doesn't have to be perfect, as long as they're in there and the quail looks even and not lumpy.

Make sure to save the breastbone for stock, too!

Now your quails are ready for cooking, whether you toss them on a grill, slap them into a hot pan, or slide them under a blazing broiler. So little, but so, so good.

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