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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 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.
Burnbrae Farms is a Canadian producer and processor of eggs, supplying grocery store chains, the food service industry, large bakeries and industrial customers. The company has farms in Ontario, Quebec and Manitoba, grading stations across the country (with the exception of Atlantic Canada) and processing operations in Quebec, Ontario and Manitoba.
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 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]
The king quail, an Old World quail, often is sold in the pet trade, and within this trade is commonly, though mistakenly, referred to as a "button quail". Many of the common larger species are farm-raised for table food or egg consumption , and are hunted on game farms or in the wild, where they may be released to supplement the wild population ...