Quail is a small game bird used in numerous Eurasian cuisines. Its meat is known for its distinct flavor, which is much stronger than most poultry. Quail is often prepared by roasting, grilling, or braising, and is typically served whole due to its small size.
Quail is featured in a number of traditional French dishes, and is also popular in Mediterranean, Middle Eastern, and Asian cuisines, where it is appreciated for its versatility in cooking methods and its relatively quick preparation time.
Quail eggs are small with a distinctive speckled shell and are used in various culinary applications. They are often served boiled, fried, or as garnishes in salads and appetizers. In some Asian cuisines, quail eggs are used in street food or traditional dishes such as bánh khọt in Vietnam and oden in Japan. In European cuisine, they are frequently served as hors d'oeuvres or as components of more elaborate dishes.