Baking with Quail Eggs
My love of baking has led me into many a side venture. In my quest for the freshest ingredients, my humble half an acre is slowly being covered in edible gardens of which are ruled by 10 little-feathered dinosaurs which so kindly supply me with fresh eggs, and most recently, Quail! But my first quail egg got me thinking.. what am I going to use it for? I know that quails eggs are commonly used in canapes and savoury dishes, but what about baking?
Well, I am here to tell you that quails eggs are massively underutilised in the world of baking! Comparatively to chickens eggs, they may be small, but they're richer in flavour, they're creamier, their yolk to whites ratio is greater, and they're higher in protein and vitamin B per gram.
WHAT DOES THAT MEAN?
That means they're perfect for anything that you want to taste rich, for example, brownies, pastry, sweet bread, custards, cookies, puddings.... pretty much any recipe that doesn't rely on the eggs as the primary leavening agent. So things like sponge cakes, chiffon cakes, souffle, Japanese souffle cheesecakes, meringues... anything that requires you to beat your eggs until light and fluffy are best left up to the good old chook egg.
I've found that my Coturnix or Japanese quail lay eggs between 12g - 13g each (with the shell) and the eggs my larger breeds of chickens lay are around 56g - 57g (with the shell). So as a general rule, 5 quail eggs will substitute for 1 large chicken egg.
If you have quail of your own or can nab some from a local farmers market, I urge you to give them a chance in your baked goods, you won't be disappointed!