I’ve seen quail eggs on TV and in recipe books many, many times, and I tend to think of them as an exotic ingredient, so imagine my surprise when one day I found them sitting prettily on the shelf at Ebeano Supermarket in Lekki 1, supplied by Ubakome Farms.They cost N700 for a box of about 15, and I left feeling quite pleased at having found them, but also wondering how on earth to enjoy them. If I’m honest, their small size and odd shell freaked me out a little bit but I got over that and got to cooking…

Once I got home and got over the initial excitement, I got them out of their crate to have a closer look. They are so small and delicate, and the rough brown patches, you can actually feel. They weigh next to nothing and for context, I put them beside normal eggs to show you how little they are. In some cultures, they are eaten raw, but if you know me you’ll know that I will not under any circumstances stomach the thought of raw eggs, so naturally, I boiled them. They cook very very quickly, and are a bit tricky to shell, but other than that, they smell and taste similar to chicken eggs.

I decided to do some research and found that though they are small, they pack a punch where nutrition is concerned.

Quail Egg Health Benefits

  • Up to 4x higher vitamin content than chicken eggs
  • Packed with proteins, iron and potassium
  • High in HDL cholestrol which are the good fats
  • Helps treat rhinitis, asthma, digestive disorders, skin conditions, etc
  • Stimulant for sexual potency – awon bad guys, take note 😉
  • Boosts the immune system and metabolism
  • Said to strengthen hair

How to Enjoy

  • Use to garnish salads
  • Make cute little scotch eggs
  • On a toothpick as an hors d’oeuvre with pickles, smoked salmon or sausage chunks
  • Boil them, and then pour a rich pepper sauce over. Serve on a platter with other small chops like asun
  • Use instead of regular eggs in moi moi