Quail egg is the small, speckled egg of the quail, a fraction of the size of a chicken egg, with a rich, creamy yolk and a delicate flavor often described as milder than a chicken egg’s. Quail eggs have long been used in Chinese, Japanese, and Korean cooking and are now produced commercially worldwide, including in China, Japan, the United States, and parts of Europe. They are served raw, soft-boiled, or pickled in East Asian dishes such as ramen, sushi, and dim sum, and used as a garnish or ingredient in appetizers, salads, and canapés in Western cooking. Their small size and rich yolk-to-white ratio make them popular for elegant, bite-sized presentations.