Trứng Cút | Quail Eggs
Trứng Cút | Quail Eggs
WHAT IS IT?
Quail eggs are tiny versions of chicken eggs, the size of your thumbnail. Think peanut M&M.
They are somewhere between a light beige to white in color with dark spots. The dark spots look like someone took a paint brush and flung drops of paint all over the eggs. They’re cute and beautiful.
The yolks are lighter in color with a slightly thicker shell compared to chickens. Quail eggs have more iron, protein, vitamin A and B-12 compared to chicken eggs.
WHAT DOES IT TASTE LIKE?
These egg yolks (when boiled or pan fried) are creamier than chicken eggs. They are pleasant. Outside of the yolk being lighter in color than a chicken egg, they are really reminiscent of one, just itty bitty.
HOW TO SELECT IT?
When selecting fresh quail eggs, look for glossy shells. If they’re chalky or rough, they’re no longer considered good for consumption and need to be tossed. These eggs, like any other eggs, should not be cracked or damaged.
HOW TO USE IT?
If you’ve ever purchased eggs and forgot about them, here’s how you’d check to see if they’re still usable.
Lower eggs into fresh cold water using a spoon
They’re fresh if they stay at the bottom.
At an angle on the bottom? Still good.
Standing, but the pointed end is at the bottom, no runny eggs for you. Hard boil 100% or baked.
Floating? No bueno. Discard and buy a new batch.
Still concerned?
Crack it, smell it, and look at the coloring. If it’s good you’re alright.
If it smells or something’s funky with the color- toss it.
When in doubt, throw it out.
Quail eggs can be used like chicken eggs. The primary difference between them is the amount used would be substantially more. Quail eggs are very small. Some sites quote they’re typically ⅓ of a chicken egg, but I find they can be even smaller.
Bake, fry, boil, sous vide, or do whatever your culinary heart desires, this egg will pretty much do the job. They just tend to be more expensive than chicken eggs so I’d be weary about the cost to egg ratio.
If you want to learn how to boil them, this article here details the best methods.
WHAT VIETNAMESE OR OTHER RECIPE IS IT MOST COMMONLY USED IN?
Using quail eggs in Vietnamese recipes is easy. They’re used in noodle soups, in pastries (steamed, baked, and fried), braised with meats, eaten by themselves, and much, much more.
WHERE TO FIND IT?
The easiest way to find quail eggs would be in any Asian grocery store. You can find them fresh or boiled and brined in the canned sections. I’ve yet to find these in American grocery stores.
HOW TO STORE IT?
Fresh quail eggs should be stored in the refrigerator. Remember that the shells are porous so don’t leave them out uncovered to collect all the smells of your refrigerator.
