We raise Japanese Coturnix Quail on our small family farm for both meat and eggs. These little birds are incredible egg layers and reproducers. They are one of the best small bird breeds if you’re interested in raising some of your own food.
The quail mature between 6-8 weeks and you can harvest then for meat and the females will start laying at around 6 weeks. When provided enough light and high protein feed, they’ll reward you with an egg a day.
We often end up with a surplus of eggs (even after eggs have been given away to family & friends) so I frequently have to find ways to serve them.
The Thai Fried Quail Egg Salad is a quick way to fix them and they’re great as an appetizer or a snack. These eggs really should have a crispy texture for this dish. We don’t even use a fork to eat them. Just pick up an egg, pile on the shallots, cucumbers and cilantro and fold the egg in half and stuff it in your mouth. The crunch from the crispy bottom and the cucumber gives it a good mouth feel and the sugar in the dressing lessens the “fishiness” of the fish sauce.
- 12 quail eggs
- 2 large shallots, thinly sliced
- 1 small cucumber, thinly sliced
- 2 Tbsp fresh lime juice
- 2 Tbsp fish sauce
- 1 tsp palm sugar (regular sugar can be substituted)
- red pepper flakes
- Prepare the shallots, cucumbers and set aside.
- Combine the lime juice, fish sauce and sugar to make a simple dressing.
- Fry the quail eggs until the bottoms are crispy ad the whites thoroughly cooked. Remove from pan and place on a towel lined plate.
- Arrange the fried eggs, shallots, and cucumbers on a plate. Drizzle with dressing and then sprinkle with red pepper flakes. Top with cilantro and serve immediately.