- Smaller in size compared to quail eggs
- Have a slightly stronger, more gamey flavor
- Rich in protein, containing about 1.5 grams of protein per egg
- Lower in cholesterol compared to chicken eggs
- Contain high levels of choline, which is important for brain development
- Typically consumed boiled, fried, or scrambled
- Often used as a garnish or decorative element in dishes
- Pricier and less commonly found in comparison to quail eggs
Quail eggs:
- Larger than partridge eggs, but still smaller than chicken eggs
- Have a delicate, slightly sweet flavor with a hint of nuttiness
- Contain relatively high amounts of protein, with around 1.8 grams per egg
- Lower in calories and cholesterol compared to chicken eggs
- Rich in vitamins and minerals, including vitamin A, vitamin B12, and iron
- Commonly enjoyed boiled or fried
- Often incorporated into various cuisines and dishes, including salads, soups, and stir-fries
- More readily available and more affordable compared to partridge eggs