07/25/2012
HERE SOME INFO ABOUT OUR QUAIL EGGS
Quail is a species of small game bird that belongs to the Phasianidae family, which includes the partridge, pheasant and common chicken. Although quail have always been hunted as a survival food, various 20th century French chefs made the birds popular as a culinary specialty. Eventually, quail eggs also become accepted as a gourmet delicacy in many cultures, as well as common street fare. Although the eggs are typically smaller than what you're probably accustomed to seeing on your breakfast plate, quail-egg nutrition is similar to that of the chicken egg.
TYPES
Originally, French cuisine called for Coturnix coturnix, the species referred to as common quail. However, the species most commonly used for meat and eggs today is Coturnix coturnix japonica, also known as Japanese or Asiatic quail. According to an article written by Sam K. Varghese for the "Feather Fancier" newspaper, these quails have been raised as domesticated birds in Japan since the 11th century. By the early 20th century, Japanese quails were raised specifically for meat and eggs. Hens in this species begin producing eggs by six weeks of age, laying up to 300 eggs each year. In the U.S., a larger bird known as the North American Bobwhite quail is commonly raised for the production of meat and eggs. Hens of this species do not reach sexual maturity until 16 weeks of age and the eggs are smaller than the Japanese variety.
CALORIES AND FAT
According to the U.S. Department of Agriculture, a serving of one quail egg weighing approximately 9 g provides nearly 1.2 g of protein but only 14 calories, with virtually no carbohydrates or sugars. One quail egg provides only 1 g of fat and 76 mg of cholesterol.
VITAMINS AND MINERALS
Quail eggs also contain several vitamins and minerals, including vitamins A, B-12 and B-6, thiamine, riboflavin, niacin, beta-carotene and lutein. Quail eggs also provide a significant amount of phosphorus, potassium, selenium and calcium, and smaller amounts of iron, manganese, copper and zinc. In addition, quail eggs contain 18 amino acids.
MISCONCEPTIONS
Some people believe that quail eggs are higher in cholesterol than chicken eggs, possibly because the quail-egg shells are usually dark or speckled. However, according to a study published in the April 2003 issue of the "Journal of Food Composition and Analysis," there is no significant difference in the cholesterol content between the eggs of either species.
SERVING METHODS
Quail eggs are just as versatile as chicken eggs and are used by nearly every culture in the world. The traditional way to serve quail eggs in French cooking is soft-boiled, along with potato "galettes," which are sliced fingerling potatoes fried in oil until golden and seasoned with Parmesan cheese and black pepper. In Vietnam and Thailand, boiled quail eggs are available by the bag wherever beer is served. Quail eggs are prominent in Japanese cuisine as well. They are often hard-boiled and paired with fish, rice and steamed vegetables in a "bento," the Japanese version of a boxed lunch available in railway stations and convenience stores. Quail eggs are also found in certain sushi dishes. Donna Hay, author of "Marie Claire Cooking," offers a recipe for a salad that combines roasted Japanese pumpkin with marinated olives, feta cheese, oregano and soft-boiled quail eggs.
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REFERENCES
"Feather Fancier"; The Japanese Quail a.k.a. Coturnix
USDA: National Nutrient Database for Standard Reference
"Journal of Food Composition and Analysis"; Comparison of the Cholesterol Content of Brazilian Chicken and Quail Eggs
"Marie Claire Cooking"; Donna Hay; 2005
Article reviewed by Leon Teeboom Last updated on: May 26, 2011
Read more: http://www.livestrong.com/article/337189-quail-egg-nutrition/
