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!