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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 incubator is recorded being used to hatch bird and reptile eggs. It lets the fetus inside the egg grow without the mother needing to be present to provide the warmth. 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]
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]
Egg incubation is done under favorable environmental conditions, possibly by brooding and hatching the egg. Multiple and various factors are vital to the incubation of various species of animal. In many species of reptile for example, no fixed temperature is necessary, but the actual temperature determines the sex ratio of the offspring .
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The scaled quail (Callipepla squamata), also commonly called blue quail or cottontop, is a species of the New World quail family. It is a bluish gray bird found in the arid regions of the Southwestern United States to Central Mexico. This species is an early offshoot of the genus Callipepla, diverging in the Pliocene. [2]