Deep-Fried Quail Eggs
Deep-Fried Quail Eggs are a popular snack or appetizer where small quail eggs are hard-boiled, coated in a light batter or breadcrumbs, and deep-fried until golden and crispy. They are commonly found in Southeast Asian street food, particularly in Indonesia, Thailand, and the Philippines, often served with spicy sambal or sweet chili sauce. The dish highlights the rich, creamy yolk of the quail egg encased in a crunchy exterior.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the egg and frying method, with minimal carbohydrates unless a heavy batter is used. It provides essential nutrients like vitamin B12, selenium, and choline, with a rough calorie estimate of 150-200 kcal per 4-egg serving depending on coating and oil absorption.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 12 g |
| Carbs | 3 g |
| Fat | 14 g |
| Fiber | 0.2 g |
| Sugar | 0.5 g |
| Sodium | 220 mg |
| Vitamin B12 | 1.5 µg |
| Selenium | 18 µg |
| Choline | 90 mg |
| Phosphorus | 120 mg |
| Riboflavin (B2) | 0.2 mg |
| Iron | 1.2 mg |
| Vitamin A | 150 IU |
| Zinc | 0.8 mg |
Per 4 deep-fried quail eggs (approx. 60 g) · estimated, varies by recipe
💡 What's interesting
Culturally, deep-fried quail eggs are a staple in night markets and festive gatherings across Southeast Asia, symbolizing abundance and indulgence. Nutritionally, quail eggs are more nutrient-dense than chicken eggs per gram, offering higher concentrations of vitamins and minerals despite their tiny size.
