Quail eggs. They’re almost too cute to eat.
Almost, writes Food editor Kelly Brant.
These diminutive eggs are available at farmers markets and some specialty shops. Brant recently ordered them from Bushel and Peck Hobby Farm, through the Arkansas Local Food Network.
Nutritionally speaking, quail eggs have slightly more protein per gram than chicken eggs, but they also have more calories, more fat and way more cholesterol.
One hundred grams of quail eggs (about 11 eggs) has about 160 calories, 13 grams protein, 11 grams fat and 844 mg cholesterol. One hundred grams of chicken eggs (about 2 large eggs) contains 145 calories, 12.5 grams protein, 9.5 grams fat and 372 mg cholesterol.
So go ahead, eat the whole dozen. It’s OK. Brant did.
But the real appeal of quail eggs is their appearance. The tiny eggs — each egg is about as big as the end of your thumb — are ideal for hors d’oeuvres or any occasion that calls for tiny food — little girls’ tea parties or a baby shower come to mind.
So what can you make with quail eggs?
To find out, read Front Burner in Wednesday’s Arkansas Democrat-Gazette.