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The eggs of the smallest European game bird, the diminutive quail, are about the size of a very large olive, with an attractive brown speckled shell. They have a higher proportion of yolk to white compared to a hen’s egg, and a slightly stronger flavour, but can be treated in much the same way.

They are a common ingredient in Japanese bento boxes, and soft-boiled quails’ eggs are a popular canapé in this country, often paired with celery salt. They may also be used hard-boiled and as a garnish.