🐦 Quail

Coturnix coturnix

A tiny poultry bird that gives small, tender pieces of meat and little speckled eggs.

Cooked quail is small enough to hold in your hand, light golden on the outside and pale and juicy inside.

Delicate, mild, and tender, a little softer and finer than chicken.

Small but packed with protein for muscles, plus iron and B vitamins for energy.

Always eat it fully cooked: roasted or grilled until tender. Quail must be cooked all the way through so it is safe to eat.

It comes from quail raised on farms, where the small birds are fed and cared for until the meat and eggs are prepared for us.

Sold fresh or frozen, usually as small whole birds, and the tiny speckled quail eggs are also eaten cooked.

Quail have been raised and eaten for thousands of years and are enjoyed in Europe, the Middle East, and Asia.

Quail eggs are so tiny that several of them together are about the size of one chicken egg.

Because quail are small, they cook quickly, so they make a fun special-occasion meal.