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Quail eggs are small, speckled eggs that weigh about 9 grams each in USDA portion data, so five or six of them weigh about as much as one large chicken egg. Gram for gram, quail egg nutrition is close to that of chicken eggs, with somewhat more fat, iron, riboflavin and vitamin B12 and more than twice the cholesterol per 100 grams in USDA FoodData Central. This guide compares quail eggs vs chicken eggs with USDA values, shows what the numbers mean for a single egg, and covers the FDA labeling, cooking and allergy facts that apply to quail eggs.
Peptide Labs does not sell quail eggs or quail egg products. This article is general nutrition information, not medical advice.
Key Takeaways
- One quail egg weighs about 9 grams in USDA data, so five or six equal one large chicken egg by weight.
- A single quail egg has about 14 calories and 1.2 grams of protein.
- Per 100 grams, quail eggs have more iron, riboflavin and vitamin B12 than chicken eggs, and more than twice the cholesterol.
- The FDA counts quail eggs as eggs for allergen labeling, and egg is a major food allergen.
- Skin-test research shows frequent cross-sensitization between hen and quail eggs, and rare people react to quail eggs only.
- The FDA's egg-safety advice (cook until firm, refrigerate, pasteurized eggs for raw dishes) is written for eggs in general.
Quail eggs vs chicken eggs: USDA comparison
The fairest comparison is by weight, because the eggs differ so much in size. The table uses USDA SR Legacy entries for raw whole quail egg (FDC 172191) and raw whole chicken egg (FDC 171287), per 100 grams, with percent Daily Values based on the FDA values used on Nutrition Facts labels.
| Per 100 g, raw whole egg | Quail egg (FDC 172191) | Chicken egg (FDC 171287) |
|---|---|---|
| Calories | 158 | 143 |
| Protein (% DV) | 13.05 g (26%) | 12.56 g (25%) |
| Fat | 11.09 g | 9.51 g |
| Saturated fat | 3.56 g | 3.13 g |
| Cholesterol | 844 mg | 372 mg |
| Iron (% DV) | 3.65 mg (20%) | 1.75 mg (10%) |
| Riboflavin (% DV) | 0.79 mg (61%) | 0.46 mg (35%) |
| Vitamin B12 (% DV) | 1.58 mcg (66%) | 0.89 mcg (37%) |
| Folate (% DV) | 66 mcg (17%) | 47 mcg (12%) |
| Selenium (% DV) | 32 mcg (58%) | 30.7 mcg (56%) |
| Vitamin A (% DV) | 156 mcg RAE (17%) | 160 mcg RAE (18%) |
| Vitamin D (% DV) | 1.4 mcg (7%) | 2.0 mcg (10%) |
| Choline (% DV) | 263 mg (48%) | 294 mg (53%) |
Per 100 grams, the two are close in calories and protein. Quail eggs come out ahead on iron (about twice as much), riboflavin, vitamin B12 and folate, while chicken eggs have a little more vitamin D and choline in these entries. The largest gap is cholesterol: 844 milligrams per 100 grams for quail eggs vs 372 for chicken eggs in USDA data. For other sources of these nutrients, see our guides to iron-rich foods and B12 sources, and our dietary cholesterol guide covers what current guidance says about cholesterol in food.
Nutrients in a single quail egg
Per egg the picture changes, because a quail egg is so small. This table uses the USDA portion weights of 9 grams for one quail egg and 50 grams for a large chicken egg.
| Per egg, raw (USDA FDC ID) | 1 quail egg, 9 g (172191) | 1 large chicken egg, 50 g (171287) |
|---|---|---|
| Calories | 14 | 72 |
| Protein (% DV) | 1.2 g (2%) | 6.3 g (13%) |
| Fat | 1.0 g | 4.8 g |
| Cholesterol | 76 mg | 186 mg |
| Iron (% DV) | 0.33 mg (2%) | 0.9 mg (5%) |
| Riboflavin (% DV) | 0.07 mg (5%) | 0.23 mg (18%) |
| Vitamin B12 (% DV) | 0.14 mcg (6%) | 0.4 mcg (19%) |
| Selenium (% DV) | 2.9 mcg (5%) | 15.4 mcg (28%) |
So the per-100-gram differences shrink to small numbers in a single quail egg; what matters is how many grams of egg end up on the plate. As an arithmetic example, five quail eggs (45 grams) come to about 71 calories and 5.9 grams of protein in USDA data, close to one large chicken egg. For chicken eggs by size and cooking method, see our chicken egg guide.
Quail, duck, turkey and goose eggs compared
Quail eggs sit at the small end of the eggs USDA lists. The table shows one egg of each kind at the USDA portion weight. The numbers scale mostly with size.
| Egg (USDA FDC ID) | Weight per egg | Calories | Protein | Cholesterol |
|---|---|---|---|---|
| Quail (172191) | 9 g | 14 | 1.2 g | 76 mg |
| Chicken, large (171287) | 50 g | 72 | 6.3 g | 186 mg |
| Duck (172189) | 70 g | 130 | 9.0 g | 619 mg |
| Turkey (172192) | 79 g | 135 | 10.8 g | 737 mg |
| Goose (172190) | 144 g | 266 | 20.0 g | 1,227 mg |
Are quail eggs healthy?
Quail eggs are a whole egg in a small package: protein, B vitamins, selenium and iron with almost no carbohydrate. They are not a different class of food from chicken eggs, and the USDA numbers above do not support the idea that they are dramatically more nutritious. We found no strong human research showing special health effects from eating quail eggs as food, so read online claims with caution and lean on the label and USDA data instead.
- Cholesterol: each quail egg has about 76 milligrams of cholesterol in USDA data, and small eggs are easy to eat by the handful. Anyone told to limit cholesterol should ask their clinician how eggs fit.
- Pickled and canned quail eggs: SR Legacy has no entry for jarred or canned quail eggs, so the Nutrition Facts label is the source for sodium and added ingredients; our sodium guide explains how to read sodium on labels.
- Snacking: boiled quail eggs are a bite-sized option alongside the choices in our protein snacks guide.
Quail egg allergy and labeling
Egg is one of the nine major food allergens in the Federal Food, Drug, and Cosmetic Act. The FDA’s allergen guidance (Edition 5, January 2025) says it considers eggs from domesticated chickens, ducks, geese, quail and other fowl to be eggs for that definition. Eggs from birds other than chickens must be named by their common name in the ingredient list, and the FDA recommends including the bird name in allergen statements, as in its example of duck egg.
- Frequent cross-sensitization: a 2020 study from Iran in Allergologia et Immunopathologia skin-tested 52 infants with hen’s egg allergy; 69% tested positive to quail egg white, the most frequent result among the bird eggs tested. A positive skin test shows sensitization, not proof of a reaction when the egg is eaten.
- Quail-only allergy: rare case reports describe people allergic to quail eggs who tolerate chicken eggs, including a 2025 report of a 50-year-old woman in the Journal of Allergy and Clinical Immunology: Global and a 2020 report of quail egg anaphylaxis after occupational exposure in someone who tolerated hen eggs.
- Other bird eggs: a 2026 case report in Allergologie Select described anaphylaxis to duck and goose eggs in a person who still tolerated hen’s eggs.
The practical point: people with an egg allergy should not assume quail eggs are an easy swap, and a reaction to quail eggs is possible even in someone who eats chicken eggs without trouble. Talk to an allergist before trying them; our elimination diet guide explains why food testing should be supervised. Hives, swelling or trouble breathing after eating any egg needs urgent care.
Cooking and handling quail eggs
The FDA’s consumer egg-safety page does not single out quail eggs; its advice is written for eggs in general. It notes that fresh eggs, even with clean, uncracked shells, may contain Salmonella, and it advises cooking eggs until the yolk and white are firm, cooking egg dishes to 160°F, refrigerating eggs at 40°F or below, and choosing pasteurized eggs or egg products for dishes served raw or undercooked.
One regulatory detail: the FDA’s Salmonella rule for egg farms (21 CFR part 118), which applies to producers with 3,000 or more laying hens, defines a shell egg as the egg of the domesticated chicken. Its on-farm requirements therefore do not address quail eggs, one more reason to follow the cooking and refrigeration steps above at home.
- Boiling: quail eggs cook through much faster than chicken eggs because they are small; cook them until the yolk is firm.
- Peeling: the thin shell sits on a tough inner membrane; cooling the eggs in cold water and rolling them gently on the counter helps the shell come away.
- Raw yolks: dishes that top sushi, tartare or ramen with a raw or runny quail yolk fall under the FDA’s raw-egg advice above.
For the white-only option, see our sibling guide to egg whites.
Frequently Asked Questions
How many quail eggs equal one chicken egg?
By weight, about five or six: USDA lists 9 grams for a quail egg and 50 grams for a large chicken egg.
Are quail eggs healthier than chicken eggs?
Gram for gram they are similar. Quail eggs have more iron, riboflavin and vitamin B12 per 100 grams in USDA data, but also more than twice the cholesterol.
How many calories are in a quail egg?
About 14 calories in one 9-gram raw quail egg, with about 1.2 grams of protein, in USDA data (FDC 172191).
How much cholesterol is in a quail egg?
About 76 milligrams per egg and 844 milligrams per 100 grams in USDA data.
Can you eat quail eggs raw?
The FDA advises cooking eggs until firm and choosing pasteurized eggs or egg products for dishes served raw. That advice is written for eggs in general and is the cautious default for quail eggs.
Can I eat quail eggs if I am allergic to chicken eggs?
Not without an allergist’s advice. Studies find frequent cross-sensitization between hen and quail eggs, and the FDA counts quail eggs as eggs for allergen labeling.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Egg Whites: Nutrition, Protein, Raw Safety and Whole Eggs, Egg Calories and Protein: USDA Egg Nutrition by Size and Cooking Method, Foods High in Cholesterol: USDA Table With % Daily Value.