Quail Eggs / Uzura-Tamago

Quail eggs contain more protein, calcium, iron, zinc, vitamin A, vitamin B2, vitamin B12, and folic acid per 100g than chicken eggs. This is because quail eggs contain 1.2 times more yolk than chicken eggs do. Quail eggs are also rich in vitamin D, vitamin E, and B vitamins such as biotin, and contain many nutrients essential for maintaining health and growth. In particular, quail eggs contain about four times as much vitamin B12 as chicken eggs, which is important for maintaining nerve function and supports blood health along with iron.
On the other hand, because of the higher proportion of yolk, quail eggs contain slightly more lipids and cholesterol than chicken eggs. The composition of eggs is influenced by the nutritional value of the feed given to the hens who lay them. In Japan, the feed is mixed with fishmeal, so the eggs contain many nutrients derived from fish.

Raw quail eggs with the shell will keep for about three weeks in the refrigerator. Precooked and packaged quail eggs are also available, and the storage period varies depending on the product.

Quails were kept as pets in ancient times for their delightful calls. It is said that in the Edo period (1603-1868), quail became more domestic livestock which is when their eggs really entered Japanese cuisine.