Quail Eggs (Itlog ng Pugo)

Quail eggs are the eggs laid by quail, a small game bird from the same family as pheasants and partridges. Known as "itlog na pugo" in Filipino, these eggs are tiny but packed with nutrients. Their shells can be speckled or plain, with colors ranging from creamy white to light brown or blue-gray.

Jump to:

• How do quail eggs differ from chicken eggs?
• Are quail eggs healthy?
• How to buy and store
• How to prepare
• Quail eggs in Filipino cooking
• Other ingredient guides you may like
• 📖 Recipe

How do quail eggs differ from chicken eggs?

Quail eggs differ from chicken eggs in several ways:

• Size: Quail eggs are much smaller, about one-third the size of a standard chicken egg.
• Flavor: Quail eggs have a slightly richer taste due to their higher yolk-to-white ratio, though their taste is not significantly different from chicken eggs.
• Shell Color: Quail eggs come in a range of colors, including white, cream, and brown. The color of the shell does not affect the nutritional value or flavor.
• Shell Texture: Quail eggshells are thicker and harder to crack and peel.
• Cooking Time: Due to their small size, quail eggs cook much faster than chicken eggs. Depending on their size and the texture you want to achieve, you only need to boil them for 2 to 4 minutes.
• Nutrition: Quail eggs have large yolks relative to their size, containing more nutrients per unit of weight.
• Availability: Since quail eggs are smaller and are not produced as extensively as chicken eggs, they are more expensive and harder to find.

Despite their differences, qual and chicken eggs share the same flavor profile and are cooked similarly.

Are quail eggs healthy?

Despite their small size, quail eggs are nutrient-dense. They are low in calories but rich in Vitamin B12, iron, selenium, riboflavin, and choline.

These vitamins and minerals are essential for proper nervous system functioning, red blood cell production, thyroid hormone metabolism, energy conversion, and neurotransmitter synthesis. They also contain iron necessary for immune function and energy metabolism.

The high levels of antioxidants present in them can potentially reverse cellular damage and alleviate allergy symptoms. Quail eggs are higher in fat and protein by weight than chicken eggs.

Although generally safe, taking precautions when consuming quail eggs is important. Since they are often unpasteurized, harmful bacteria may be present on the shell. Pregnant women and individuals with compromised immune systems should either avoid quail eggs or cook them thoroughly with no runny or gelatinous yolk.

If you have a chicken egg allergy, it's wise to be cautious when testing your tolerance for quail eggs. Regardless of a chicken egg allergy, it's still possible to be allergic to quail eggs. As always, it's best to discuss any concerns with a medical professional.

How to buy and store

Quail eggs may be available at specialty food stores, health food stores, farmer's markets, and some supermarkets. You can also purchase them online from various retailers.

Look for clean and smooth shells free of cracks or damage. They should feel heavy for their size. Though the color of the shells can vary, it doesn't affect the quality or taste of the eggs.

Once purchased, store them in the refrigerator and consume them within 2 to 3 weeks for the best quality.

How to prepare

Cracking open quail eggs is slightly different from opening chicken eggs. You can tap the shell against a hard surface or thin edge to create a small crack, then use your fingers to pull apart the shell gently. However, their shells and membranes are thicker and may be harder to pierce through.

A more effective approach is using a small knife. Hold the egg firmly with one hand, pointed side up. Create a transverse line by making a small cut across the top. Gently twist the knife to enlarge the cut and loosen the shell.

Specialized scissors are designed to cut through the shell without damaging the egg yolk or white. Simply hold the egg in one hand and position the blade of the scissors over the top of the egg. Gently squeeze the handles to pierce through the shell, then use the scissors to cut a small circle around the top of the egg.

Quail eggs can be prepared similarly to chicken eggs, with boiling being a popular method. You can serve them as a snack or add them to salads, soups, or other dishes.

Another delicious way to enjoy quail eggs is to fry them. It is a quick and simple and quick method, much like frying a chicken egg.

Quail eggs in Filipino cooking

Quail eggs are a common ingredient in many traditional Filipino dishes. Here are some ways:

• Chop Suey: A stir-fry of mixed vegetables and meat or seafood. It has a slightly thickened sauce made with soy sauce and oyster sauce. Some versions include boiled quail eggs.
• Corn Soup: A creamy, warm soup made with corn, chicken broth, and beaten eggs. Boiled quail eggs are often added for an extra boost of protein.
• Picadillo: A Filipino version with ground pork or beef simmered with tomatoes or tomato sauce. The dish includes diced potatoes, carrots, peas, and raisins. It is seasoned with soy or fish sauce, then garnished with boiled quail eggs.
• Pancit Canton (Filipino Stir-Fried Noodles): A Filipino version of stir-fried noodles, proteins, and vegetables with a savory, citrusy flavor. Boiled quail eggs make a delicious addition.
• Kwek-Kwek (Fried Quail Eggs): Hard-boiled quail eggs coated in an orange batter made with starch and annatto. They are deep-fried until crispy and dipped in spiced vinegar.

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📖 Recipe