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Eggs, Quail

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Available

January 1 - December 31

Harvest Period

January 1 - December 31

Human beings have long consumed eggs of all sorts from hens, ducks, geese, partridges, pigeons, pheasants, ostriches, peacocks, and other bird species. Since eggs are designed to support the development of a chick, they contain almost every essential nutrient and provide a near-perfect food... even for us.

What to Look For

Open a carton of eggs and check that they are all intact. Next, look for the Best Before Date, which is the best indicator of freshness and quality.

Storage

Eggs should be kept in their original carton in order to prevent them from absorbing odours and flavours of other foods.  They should not be kept in the door of the fridge but on a shelf inside so that they remain at a constant temperature.

Nutritional Information

The egg white consists of such high-quality protein that it has been used for years as the standard against which other protein foods are judged. The egg yolk provides many vitamins and minerals including vitamin A, D, E, B12, riboflavin, folic acid, iron, zinc and phosphorus.

 

One quail egg (9g) provides 14 calories, 1g fat, 0g carbohydrate, 0g dietary fibre and 1g protein.

 

About five quail eggs equal one chicken egg.

 

How to Use

Fresh eggs can be split open and used in an infinite variety of ways. Fried, poached, or scrambled, eggs make a nutritious meal at any time of the day.  In baking, eggs act as a leavening agent and a source of flavour and texture.

Eggs can also be frozen and used at a later time. Crack the eggs into containers, beat lightly and seal tightly.  When needed, thaw the container overnight or under running cold water and use the eggs immediately.

Breeds

Several different species of quail are raised for domestic production, including Bobwhite, Blue Scaled, Button , California Valley, Coturnix, and Gambel.