Doesn’t it seem like every time you pull up a recipe to bake something yummy, there they are… eggs. But not just any egg. Chicken eggs.
Cakes, pies, cookies, muffins, brownies — all those sweet, mouth-watering baked goods feature eggs (or an egg substitute!) And they need eggs to taste just right.
We’re here to change the narrative that it’s always gotta be chicken eggs. Don’t be chicken! Try baking with quail eggs instead. They’re a great substitute. Here’s why.
The egg-ceptional importance of baking with eggs
You might be surprised to know that eggs — whether chicken or quail — are extremely versatile when it comes to baking. They serve a lot of purposes, giving baked goods structure, texture and flavour.
Let’s focus on quail eggs. The two main components of a quail egg, the whites and the yolk, serve different purposes when used separately or together.
Just the yolks…
Quail egg yolks are loaded with vitamins, nutrients and fat. The fat brings out a rich flavour and velvety texture in baked goods.
The yolk as a whole acts as a sort of glue that keeps the liquids and fats in your recipe together and creates a smooth mix. When you heat the yolk at the right temperature (over low heat) it provides a nice, thick texture to sauces, custards and creams. You’ll often find egg yolks alone in recipes for cake, creme brulee, pastry cream and curds.
Just the whites…
Egg whites are mainly proteins and water. When they’re used alone, they’re often whipped, which creates a foam (think meringue!)
When heated, that foam expands and acts as a leavening agent in cakes, causing them to rise. You can even use whipped whites in place of yeast or baking soda. When you mix whipped whites with sugar, you get meringue. Along with cakes and meringues, whites are also often used in macarons, pavlova, marshmallows and frostings.
Yolks and whites together…
Not surprisingly, when you use a whole quail egg, you get the best of both the yolk and the whites: fat and foam.
Whole quail eggs smooth out your mixture and provide structure along with a soft, light texture. Combine them with sugar and you’ll get amazing flavour and lift to recipes. In some recipes, like for chiffon cakes and souffles, the yolk and whites are both used, but separately. You’ll find whole eggs in recipes for cakes, muffins, cookies, brownies, bread and pastries.
This is all as true of chicken eggs as it is of quail eggs. You just might want to use 3–4 cute, little quail eggs for every big, old chicken egg. You can sub them in with any recipe. And since they have a higher yolk to white ratio, you’ll get a creamier, more velvety texture.
Start baking with quail eggs!
Are you dreaming up some delicious baked recipes that use quail eggs? Next time you heat up the oven to bake something yummy, consider some of these recipes:
It doesn’t need to be fall for you to enjoy these pumpkin muffins.
Get bright and colourful with these strawberry blondies!
Enjoy a savoury snack with these cheddar and green onion biscuits.
Ready to bake? Find your nearest grocery store carrying Spring Creek quail eggs with our store finder tool. Then… get baking!