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Quail eggs or Quails' eggs (British English) are a kind of eggs as food, eaten and considered a delicacy in many parts of the world, including Asia, Europe, and North America. In Japanese cuisine , they are sometimes used raw or cooked as tamago in sushi and often found in bento lunches.
The eggs are creamy white to pale buff, and measure 24 mm–28.4 mm × 18.4 mm–22 mm (0.94 in–1.12 in × 0.72 in–0.87 in). Incubation takes 16–18 days in the wild and 21–22 days in captivity, and is done only by the female. After the eggs hatch, the male helps guard and raise the chicks. [7] [8]
Chicken eggs are recorded to hatch after about 21 days, but other species of birds can take a longer or shorter amount of time. [10] Incubators are also used to raise birds. [11] A small incubator used to hatch quail eggs for nutrition research at the U. S. Food and Drug Administration during the 1960s to 1980s.
As the egg shortage worsens due to Avian flu and supply chain issues, there are still a few stores selling eggs at prices that work within a tight budget. Discount grocer Aldi has consistently had ...
Eggs are generally mottled with a background color ranging from white to blue to pale brown. [11] Depending on the strain of the Japanese quail, eggs can weigh anywhere from 8 to 13 grams, though the accepted average weight is 10 grams. [11] [23] Age seems to play a role in the size of eggs produced as older females tend to lay larger eggs. [23]
The eggs are incubated by the female alone beginning after all the eggs are laid. The eggs hatch synchronously after 17–20 days. The young are precocial and shortly after hatching leave the nest and can feed themselves. They are cared for by the female who broods them while they are small.