Know what’s on your plate
Quail egg
Calories & nutrition facts
whole, fresh, raw
Nutrition facts
Per 100 g% DV- Calories 158 kcal —
- Protein 13 g 26%
- Carbohydrate 0.4 g 0%
- Fat 11 g 14%
- Saturated fat 3.6 g 18%
- Fibre 0 g 0%
- Sugars 0.4 g —
- Sodium 141 mg 6%
- Cholesterol 844 mg 281%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 156 µg 17%
- Vitamin C 0 mg 0%
- Vitamin D 1.4 µg 7%
- Vitamin E 1.1 mg 7%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.13 mg 11%
- Riboflavin (B2) 0.79 mg 61%
- Niacin (B3) 0.15 mg 1%
- Pantothenic acid (B5) 1.8 mg 35%
- Vitamin B6 0.15 mg 9%
- Folate (B9) 66 µg 17%
- Vitamin B12 1.6 µg 66%
- Choline 263 mg 48%
Minerals
- Calcium 64 mg 5%
- Iron 3.7 mg 20%
- Magnesium 13 mg 3%
- Phosphorus 226 mg 18%
- Potassium 132 mg 3%
- Zinc 1.5 mg 13%
- Copper 0.06 mg 7%
- Manganese 0.04 mg 2%
- Selenium 32 µg 58%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 158 | 13 g | 0.4 g | 11 g |
| 1 × egg | 9 g | 14 | 1.2 g | 0 g | 1 g |
| 2 × egg | 18 g | 28 | 2.3 g | 0.1 g | 2 g |
| ½ × egg | 4.5 g | 7 | 0.6 g | 0 g | 0.5 g |
| 3 × egg | 27 g | 43 | 3.5 g | 0.1 g | 3 g |
| 4 × egg | 36 g | 57 | 4.7 g | 0.1 g | 4 g |
Similar foods
- Whole quail eggraw151 kcal / 100 g
- Boiled whole quail eggboiled, unsalted157 kcal / 100 g
- Raw quail egg whiteraw55 kcal / 100 g
- Cooked whole quail eggcooked174 kcal / 100 g
- Quail egg yolkraw291 kcal / 100 g
- Quailcooked, total edible227 kcal / 100 g
- Quail meatwith skin, raw173 kcal / 100 g
- Whole eggraw, fresh143 kcal / 100 g
- Whole duck eggfresh, raw185 kcal / 100 g
- Chicken eggsemi organic, whole, raw120 kcal / 100 g
Questions about Quail egg
How long do you boil quail eggs?
For firm yolks, lower them gently into boiling water and cook for about 4 minutes, then transfer them to cold water. For a soft centre, start checking at about 2½ minutes.
What is the easiest way to peel quail eggs?
Cool them in cold water first, then tap and roll each egg gently to crack the shell all over. Peel from the broader end, where the air pocket makes it easier to get under the membrane.
How should you store quail eggs?
Keep them in their carton in the fridge and use them by the date marked on the pack. Once boiled, refrigerate them promptly and eat them within a week.
What can you make with quail eggs?
Use boiled, peeled quail eggs in salads, canapé toppings and Scotch eggs; they are also often served pickled. Their small size makes them easy to add whole to a bento or lunchbox.
How many quail eggs equal one chicken egg?
About four or five quail eggs are roughly equivalent to one chicken egg by volume. For baking, crack them into a bowl and whisk before measuring, rather than relying on an exact count.
Can you use quail eggs instead of chicken eggs in a recipe?
Yes: use about four or five quail eggs for each chicken egg, particularly in omelettes, coatings and small bakes. For larger baking recipes, whisk them together and measure the amount, since the small eggs are fiddly to count accurately.
Source: USDA FoodData Central 172191 · per 100 g · carbohydrate per EU label, fibre excluded
