Quail Egg

Tiny speckled eggs from the domestic Japanese quail (*Coturnix japonica*), weighing only about 9–10g — one-fifth the size of a chicken egg. A higher yolk-to-white ratio gives them disproportionately rich flavor. Popular in Japanese, Korean, Filipino, French, and Mediterranean cuisines for garnishes, canapés, ramen toppings, and upscale bite-sized preparations. Speckled cream-and-chocolate shells make them visually striking on the plate.