They are at least 2-3 times smaller than chicken eggs, having a thin shell with brown spots. However, the nutrient content of quail eggs is 4 times higher per unit weight. As for the content of vitamins A, B1, and B2, as well as essential minerals such as potassium, calcium, phosphorus, iron, and magnesium, it can be even 5-15 times higher than in chicken eggs. For this reason, quail eggs are included in the category of dietary products with a pronounced curative effect, while being less allergenic than chicken eggs. Therefore, quail eggs purchased from reliable sources can be consumed both raw and prepared in various ways, just like chicken eggs. In more elaborate recipes, only the difference in size and weight needs to be taken into account. This means that quail eggs are cooked in various ways, both separately and in combination with various meat and vegetable products, and can be easily combined with cold cuts and smoked meats in appetizer platters or original hors d'oeuvres. Additionally, they can be added to salads, mayonnaise, in dough for various baked goods, in desserts, creams, sauces, soups (for example, sorrel soup), and are also used for decorating and garnishing festive dishes. Moreover, quail eggs can be baked in the oven, for example, poured over mushroom caps or tomato slices, and can also be served pickled. The weight of one quail egg does not exceed 20 grams.