Quail Eggs | CALL (863)983-2463


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The eggs are packed in transparent containers so you can see the quality and freshness.

Fresh Egg Delivery Packages

Fresh Eggs: 18 or 24 units

  • 40 packages x 18 eggs c/u = 720 box
  • 30 packages x 24 eggs c/u = 720 box

Fresh Eggs: 50, 20 or 10 units

  • 10 bags x 50 eggs =500 eggs per box
  • 25 bags x 20 eggs =500 eggs per box
  • 50 bags x 10 eggs =500 eggs per box

Ready to Eat - Commercial Use

Peeled for Commercial Presentation:

  • 10 bags x 50 eggs =500 eggs per box
  • 25 bags x 20 eggs =500 eggs per box
  • 50 bags x 10 eggs =500 eggs per box
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Cooking Quail Eggs

Quail eggs are often hard boiled or poached before adding to salads or served as canapés.


Since quail eggs have a very tough shell, try poking a hole in the top, thinner side of the shell with a very sharp knife. Then slice the top off. Alternatively, you could open a quail egg more easily and consistently with a specially designed quail egg cutters.


Hard Boiling

1. Place eggs in boiling water with a slotted spoon. When the water comes back to a boil, cook for exactly 3
1/2 minutes. Drain and run eggs under cold water for several minutes
2. Then transfer the eggs into a pot, covering them with half water and half vinegar to make the shells soft and easy to peel.
3. Cook for about five minutes after reaching a boil.
4. Let the eggs sit until cool.
5. Peel the shell gently, rinse and dry on a paper towel.


Put eggs in cold tap water with 1/2 cup salt and 1 ounce vinegar per gallon of water. Boil for approximately 3-5 minutes. Test by breaking 1 egg after 3 minutes. Stir eggs while they boil a few times in order to keep yellow (yolk) in the center. Put eggs in white vinegar for 12 hours. Peel eggs (strip membrane). Place in jars. Mix 1/2 white vinegar, 1/2 water, 1 cup salt per gallon solution, 1 box pickling spice per gallon and small amount of onion, if desired. Bring to a boil and pour over eggs in jars.