Can you use quail eggs in cakes?

Discussion in 'Quail' started by BuddingBaker, Mar 15, 2012.

  1. BuddingBaker

    BuddingBaker New Egg

    Mar 4, 2012
    I love baking cakes, and was just wondering if you can substitute quail eggs for chicken eggs in cake recipes? (Obviously weight for weight in eggs)

  2. chicmom

    chicmom Dances with Chickens

    Feb 24, 2009
    Strasburg Ohio
    That's a big YES!
  3. mochicken

    mochicken Chillin' With My Peeps

    Apr 27, 2011
    NW Missouri
    Definitely OK, quail eggs are delicious, I usually use 3-4 quail eggs per large chicken egg
  4. mossypath

    mossypath Chillin' With My Peeps

    Jan 14, 2012
    I’m looking forward to mine laying. Think they would work well in homemade egg noodles.[​IMG]
  5. cva34

    cva34 Chillin' With My Peeps

    Aug 10, 2011
    Van Vleck ,TX
    YOU BETCHA...I can see them hanging on chair backs drying around the Kitchen at GRAND MAWS house...EGG is EGG size is diff. Crack a reg Chic egg in M cup (remember the volume ) Dump it crack enough Q eggs in that cup to get same approx volume, count Q eggs used .and your in business...cva34
  6. I have used quail eggs in my sweet breads. I use 4 to 1. I do not notice any difference in taste or anything.
  7. Mek

    Mek Chillin' With My Peeps

    I made a sponge cake with quail eggs cos I really dont like pickling them. I have only done it once...(twice but I failed and turned it to custard) It did not turn out... but in saying that ... I try to make sponge cake with normal chicken eggs and I fail at that too... so I think you can sack the cook... Cake failures make my chickens very, very happy.
    One day I made a sponge cake with chicken eggs and my uncle dropped in... he suggested that I throw my cake .. err cough rocks..cough...*gulps down cup of tea* at the passing cats.

    Noted problems with the use of quail eggs in a sponge cake

    • eggs did not seem to incorporate air very well
    • Felt like it needed more flour to hold it up.
    • Do not do a double batch of cake mixture.

    If you are greedy and you did a double batch ... and you fail ...turn the whole mixture to a bake custard recipe to save your ingredients.
    Or you can make an impossible pie I suppose if you already added in the flour...

    I think quails eggs would work well in a cake mixtures where you cream the butter then add the egg later.

    More quail sponge cake experimentation is needed !

    Not too sure if anyone has the patients to separate the yolk and white to make other recipes..

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