Prized in many regions of Asia and Europe, quail eggs are very similar to chicken eggs but smaller in size. Most quail eggs are the size of grape tomatoes or large olives, speckled with brown.
Quail eggs are very similar in taste to chicken eggs. Because they have a higher ratio of yolk to white, they’re a bit richer than they may look for their size. The yolk itself is perhaps a bit gamier than that of a chicken egg.
In Japan, quail eggs are often served raw with fish roe. In Italy, they’re sometimes hardboiled for a panzanella salad. In practice, quail eggs can be used in almost exactly the same way as one might a chicken egg. We use quail yolks to accompany tartare primarily because of their size, to add a bit of whimsy to the plating.