Radocsai Quail Farm
A speckled shell, a big creamy yolk and just one bite: quail eggs turn even everyday scrambled eggs into something special.
A quail egg has proportionally more yolk than a hen's egg, which gives it a fuller, creamier taste. Every hen has her own speckled pattern, so you will hardly ever find two shells alike.
We are a family farm first
We produce quail eggs mainly for ourselves and only sell the good-quality surplus, so some products can sell out quickly. We restock when we can: if something is out of stock, check back later or send us a message.
12 eggs
Roughly the same as 2–3 hen's eggs: just right for one breakfast or a bowl of salad if you are trying them for the first time.
24 eggs
Enough for a family for a week, or for a big plate of party bites. Comes in an eco-friendly paper egg box.
24 eggs, Budget Pack
The same fresh eggs at a lower price, if you are buying for yourself rather than as a gift.
48 eggs
For regular use, a quail egg regimen or an event. Quail egg scissors are included in the pack.
Lower the eggs gently with a spoon into water that is already boiling, start a timer, then put them straight into iced water so that they stop cooking.
On toast or with asparagus, cut in half
In ramen, on salads, on top of vegetable stew
For devilled eggs, in sandwiches, as a snack
Mini fried eggs on burgers, pizza or cream soup: quick and eye-catching.
Ramen or meat broth with halved, creamy-centred eggs.
Party bites: one quail egg is one bite, with no slicing and no fork needed.
In salads whole, for example in a Caesar or Niçoise salad.
For children: thanks to the small size and speckled shell, even children who do not usually like eggs often eat them.
We started with four quail in 2022. Today, the quail flock at Radocsai Farm supplies eggs to our customers. Our quail are fed on GMO-free feed, and we pack your eggs directly from our quail house in Pécel.
There is no wholesaler between us, so the eggs reach you by a short route, and you can ask us at any time how our birds live.
We have boiled and peeled them, then cold-smoked them over beech wood for you. Try them in oil or in vinegar brine.
Smoked Boiled Quail Eggs in Oil 220 ml
2,500 HUF / jar
Smoked Boiled Quail Eggs in Vinegar Brine 220 ml
2,500 HUF / jar
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You can collect them from our farm at a time agreed in advance:
2119 Pécel, Radocsai Major 1.You will find the other delivery methods and terms at checkout.
You can replace one medium hen's egg with about 4–5 quail eggs. If a recipe asks for 2 eggs, use 9–10 quail eggs. For baking, where exact amounts matter, it is safest to crack and weigh them: a medium hen's egg without its shell weighs about 50 grams.
Mostly in the timing: quail eggs cook in 2–4 minutes, so they easily overcook if you start them in cold water. Lower them into water that is already boiling with a spoon so that they do not crack, then cool them straight away in iced water. For fried eggs, about one minute on a medium heat is enough. Open them into a small bowl first to keep the yolk whole.
Once cooled, roll the egg on a board to crack the shell into small pieces, then peel it under water, starting at the blunt end where the air pocket is. For a lot of eggs, put them in a lidded box with a little water and shake it hard for a few seconds. Very fresh eggs are harder to peel, so use eggs that are a few days old if you plan to peel them.
There is a thick, flexible membrane under the shell, so it is easier to cut off the top of the egg than to tap it with a knife. That is what quail egg scissors are for: one movement cuts a clean, round opening, and we include a pair free with the pack of 48. Without scissors, use a small, sharp serrated knife to saw around the pointed end of the egg.
Put it in a glass of cold water: a fresh egg lies on the bottom, an older one stands on its point, and you should not use an egg that floats. When opened, a fresh egg has a domed yolk and a thick white that holds together.
Keep them in their box in a cool, dry place away from sunlight, and always follow the best-before date on the pack. Do not wash them before use: the natural protective layer on the shell helps to keep them fresh. Once they have been in the fridge, keep them there, because changes in temperature cause condensation on the shell.
Every hen has her own pattern, so both pale, densely speckled shells and darker, blotchy ones are completely natural. The pattern tells you nothing about the quality or freshness of the egg, and they all taste the same.
You can collect in Pécel, at Radocsai Major 1, at a time agreed in advance. You will find the other delivery options and current terms at checkout and on our delivery page.