/ck/ - Food & Cooking

My comparison test when finding the differences in chicken eggs vs quail eggs.

Morning gentlemen,

This morning I decided to do a little taste test. Two chicken eggs, and two quail eggs cooked differently.
Method one was a scrambled egg, no seasoning. Method two was sunny side up egg, no seasoning.
Results were this: They both tasted like eggs... BUT!... not without two very subtle differences that I noticed.

The first difference is when I tasted only the egg whites on the sunny side up batch. The egg whites of the chicken egg had a very, very slight sour taste to them. I attribute this to chicken eggs being low in alkaline; the sour taste disappears when you add a stabilizing agent like salt. The quail egg white didn't have that sour taste to it, it just tasted like a normal egg white. No gammy flavors were detected.

The second difference was in tasting the yolks on the sunny side up batch. The quail egg tasted almost as if it were lightly (very lightly) salted, where the chicken egg yolk--while still delicious--had a more neutral and unseasoned taste. The lack of sour in the first difference, and the slightly seasoning taste in the second leads me to hypothesize that quail eggs have a slightly higher sodium content than chicken eggs. I say hypothesize because I have no prior experience in their taste and this is just an initial assessment that may change with more testing.

The same results were detected with the scrambled eggs too. The quail egg had a more natural seasoning to it than the chicken egg did. Based on this, when I cook quail eggs in the future my seasoning of them versus my seasoning of chicken eggs will be not as heavy on the salt.