Quails in cookery
From Wikipedia, the free encyclopedia
The quail family of birds includes edible game species. The Common Quail was previously much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese Quail. Quail are commonly eaten complete with the bones, since these are easily chewed and the small size of the bird makes it inconvenient to remove them.
The eggs of quail are considered a delicacy, and are sometimes used raw in sushi. However, quail eggs are often very high in cholesterol.
The Common Quail is also part of Maltese cuisine
