Quail egg (Coturnix coturnix japonica)
Synopsis of quail egg
Quail eggs are small, nutrient-dense eggs laid by several species of quail, especially Coturnix japonica (Japanese quail), and are consumed around the world as a delicacy and health food. Though about one-third the size of a chicken egg, quail eggs pack a potent nutritional profile. They are rich in high-quality protein, vitamins A, B2 (riboflavin), B12, and selenium, as well as minerals like iron, phosphorus, and zinc. They also contain essential fatty acids, including omega-6 and small amounts of omega-3s, and antioxidants like lutein and zeaxanthin, which support eye health.
In natural health contexts, quail eggs are known for their immune-boosting, anti-inflammatory, antihistamine, and respiratory-supportive properties. Some studies and anecdotal reports suggest that quail eggs may help alleviate symptoms of allergies (including asthma, rhinitis, and eczema) due to the presence of ovomucoid, a protein that may act as a natural antihistamine. They are also considered beneficial for gut health, skin repair, and anemia prevention.
Quail eggs are typically consumed boiled, raw (in small amounts), or incorporated into tonics. They are sometimes used in powdered or encapsulated form in traditional and modern supplements.
Historical Use in Medicine:
Quail eggs have been consumed for their medicinal and tonic effects in traditional Chinese, Russian, Eastern European, and Middle Eastern medicine. In folk medicine, they were given to children and the elderly to build strength, boost immunity, and recover from illness, especially in cases of respiratory and allergic conditions.
In Eastern Europe, quail eggs were commonly recommended for asthma, bronchitis, and seasonal allergies, often raw or blended into milk or honey-based tonics. Some natural healers believed that quail eggs could "purify the blood" and restore internal balance.
In Japanese and Korean traditional medicine, quail eggs were consumed to support liver and digestive health, and to nourish the yin in individuals who were depleted or overheated. Their use was particularly valued for children’s development and convalescence.
Quail egg is used for these health conditions
Anemia (Traditional)
Asthma (Traditional)
Backache (Traditional)
Bronchitis (Traditional)
Burns and Scalds (Traditional)
Cancer (prevention) (Traditional)
Colds (general) (Traditional)
Constipation (adults) (Traditional)
Convalescence (Traditional)
Diabetes (Traditional)
Digestion (poor) (Traditional)
Dizziness (Traditional)
Fatigue (Traditional)
Gastritis (Traditional)
Hair (loss or thinning) (Traditional)
Hangover (Traditional)
Headache (general) (Traditional)
Hypertension (Traditional)
Indigestion (Traditional)
Inflammation (Traditional)
Insomnia (Traditional)
Kidney Stones (Traditional)
Memory and Brain Function (Traditional)
Nervousness (Traditional)
Neuralgia and Neuritis (Traditional)
Pain (general remedies for) (Traditional)
PMS (general) (Traditional)
Pregnancy (herbs and supplements for) (Traditional)
Stress (Traditional)
Ulcers (Traditional)
Wounds and Sores (Traditional)
quail egg is used to support these body systems
Blood (Traditional)
Digestive System (Traditional)
Gastrointestinal Tract (Traditional)
Immune System (Traditional)
Liver (Traditional)
Lungs (Traditional)
Reproductive System (Traditional)
