Woodfield Gamebirds
Quail game birds for sale

Woodfield Gamebirds quail eggs

Quail eggs are available for sale.

As a side-line to our business we also breed Japanese quail especially for the purpose of providing quail eggs for the gourmet market.

Our birds are important to us and we provide them with the best of nutrition. This is evident in the very healthy orange colour of our quail egg yolks.

Eggs are sold by the dozen in clear plastic packs.

Price: $5 per dozen plus GST.
These eggs are not suitable for hatching.

Click to display a printable price list (PDF file 103kb)


  • Quail eggs have a higher yolk to white ratio than hen eggs and a stronger creamier flavour. They have a soft outer shell with a tough inner membrane. Like all eggs the newer they are the harder they are to peel. All eggs peel easier if they are about 1 week old.
  • Apparently Quail eggs have many health benefits - Google - a wonderful source of information.
  • There are many comments and hints on how hard these little eggs are to peel, however done properly they are very easy to peel.
  • Quail eggs can be used in the same way as all other eggs. However being small they are fantastic for canapés, cocktail nibbles or salads.
  • Quail eggs are not hard to peel … boil 2 mins then peel immediately by putting eggs in bowl of cold water, crack the round end of the egg and peel off the shell and tough membrane together.
  • Perfect kid-size snacks so don't forget to offer them to children.
  • Sprinkle boiled quail eggs in a little celery salt and pop whole straight into the mouth.
  • Approximately five quail eggs equal 1 regular chicken egg.
  • At a party boil them and leave whole in a bowl for visitors to crack and shell themselves.
  • Add cooked Quail eggs to antipasto platters and salads - including Caesar salad.
  • For a simple egg salad, add boiled Quail eggs to mayonnaise and add a little Wasabi or curry powder.
  • Serve pickled Quail eggs with toothpicks on a platter.

The first thing people want to know is how to cook Quail eggs so here is your information to get you started...


Hard boiled:

  1. Bring water to the boil
  2. Add eggs
  3. Boil for 2-3 mins
  4. Plunge into cold water, peel immediately…. DON'T leave it too long before you peel.
  5. Crack the round end of the egg where you will find the air sack …
  6. Peel the membrane and shell at the same time, the shell will come away very easily.
  7. Peel, rinse and allow to dry

Soft boiled:

Apply the same method as above just shorten the time they are boiling for approx 1 ½ minutes.

Fried Quail eggs:

Due to the fragile nature of the shell and tough membrane of the egg you will need to crack your egg using a sharp knife.
Fry for as long as you like your yolks, the choice is yours.

Poached Quail eggs:

Poach as a hen egg or better still poach them in round silicone ice cube trays; the little eggs keep their shape beautifully


Phone: 03 312 0224 or 027 6719356 or email: woodfieldgamesbirds@xtra.co.nz.

We have gate sales... please ring first.
We use a courier to dispatch our eggs overnight throughout New Zealand. We can deliver to businesses in the Christchurch area.
Small orders of 1 - 7 dozen - we are happy to dispatch smaller orders, however as we live out of town a small order could only be dispatched to coincide with larger orders going to the Courier Depot.

QUAIL EGGS ON A PEA MASH - Very attractive nibbles.

Bright green pea mash, tops dark rounds of pumpernickel bread, with crisp prosciutto or ham and quail egg.
Serve with drinks. [Makes 12]

  • 6 Quail eggs
  • 200g frozen peas
  • 4x slices prosciutto or shaved ham sliced small
  • 50g rocket leave or alternatively use 1 tsp crushed garlic
  • 150g cream cheese
  • 1 T olive oil
  • Sea salt/pepper
  • Pumpernickel breads or crostini

Cook quail eggs for 2mins in boiling water, drain and cool in pot of cold water. Peel and cut in half
Cook peas in simmering salted water for two minutes, drain and cool under cold running water. Reserve 1 Tablespoon of peas for decoration.
Heat oven to 200 c, cut prosciutto into 12 small pieces and bake for 3 mins until crisp/or use shaved ham.
Whiz peas, rocket, cream cheese, olive oil, salt & pepper in a blender until smooth and bright green.
Use small cookie cutter to cut bread into small rounds, put a splodge of green pea mash on the bread, top with prosciutto and ½ quail egg. Add two/three reserves peas and scatter with pepper. Serve.



  • 3/4 cup sesame seeds
  • 1 teaspoon coarse salt
  • 48 quail eggs


Preheat oven to 350°F.
In a baking pan spread seeds evenly and toast, stirring once halfway through toasting, until deep golden, about 12 minutes. Cool seeds and in a food processor pulse with salt until coarsely ground. Sesame salt may be made 2 weeks ahead and kept, covered, at room temperature. Or purchase ready-made seasoned salt.

In a saucepan cover eggs with cold water by 1 inch and bring to boil 2- 3 minutes. Remove pan from heat and cover with cold water cracking shells against side of pan. Peel eggs. Eggs peel easy if you start from top [round end of egg] and under cold water. Serve eggs with sesame salt on a platter with little bamboo toothpicks. Leave some eggs in their shell for decoration.


Great as nibbles or canapé at a dinner party and perfect for a picnic.


  • 12x Quail eggs
  • 6x Spicy Italian or Pork/Fennel [good quality sausages] and remove skins
  • 150g breadcrumbs or Japanese breadcrumbs [Panko]
  • 2x medium eggs, beaten
  • Salt & black pepper to taste
  • Plain flour for coating
  • Vegetable oil for shallow frying


Heat water to boiling point, and cook eggs for 2 minutes. Remove and plunge eggs into a bowl of cold water as quickly as possible. Peel immediately
Divide sausage meat into 12 even balls and form into an egg shape around the quail eggs.
Put flour - beaten egg - breadcrumbs into three separate bowls
Roll the scotch eggs in flour, gently tap off excess, then roll in the beaten egg and finally in the breadcrumbs, pressing them on firmly.
If needed put in the freezer for 5mins to harden breadcrumb coating then dip in egg/breadcrumbs again
Pan fry for 2-3 minutes until golden brown, just make sure oil covers the eggs.
Serve hot or cold with a selection of chutneys.



  • 10x Quail eggs, hard boiled plus extra for garnish
  • 4-6 good quality, uncooked flavoured sausages, e.g. pork/fennel or spicy Italian
  • ½ tsp nutmeg
  • 1/4 C finely chopped parsley
  • ½ Tb each salt and ground pepper
  • 1 tsp lemon zest
  • 2Tb Dukkar to coat


Preheat oven to 200
Peel hard-boiled eggs.
Cut uncooked sausages in half and squeeze meat into bowl. Add all other ingredients except Dukkar and mix well with hands.
Lay large piece of foil on bench and place sausage mixture on top. Flatten into rectangle about 30cm x 6cm.
Lay eggs lengthways in a line across the middle of the rectangle. Make sure eggs are touching so there are no gaps. Carefully fold sausage meat over eggs and shape into a log. Roll log in the Dukkar and coat evenly. Firmly wrap in foil, tucking ends under to seal lightly.
Place on baking tray and bake 20 mins. Allow to rest 5 mins, remove foil.

Alternatively if you have a pan big enough pan; coat the sausage meat and fry as per Scotch Egg recipe above, using 2 pair of tongs to turn roll.
Cut into 1 - 2 cm thick slices, serve warm or cold with plum sauce and accompany with extra hard boiled eggs for garnish


12x Blinis - Note: To make life easier you can use store bought Blinis instead of making your own, warm them through in 350 deg oven before assembling.

Ingredients for blinis:

  • 175g strong plain flour
  • large pinch salt
  • 1tsp easy-blend dried yeast
  • 1 medium egg, separated
  • 200ml tepid water
  • 200ml milk
  • 2tbsp olive oil

To serve:

  • 2tbsp fresh chives, snipped
  • 300ml sour cream
  • 12 quails' eggs, hard boiled and peeled and cut in half


1. To Make Blinis -Sift the flour with the salt into a bowl, then stir in the yeast. Whisk the egg yolk with the water and stir into the flour mixture. Whisk the egg white until stiff, but not dry, and fold into the mixture to make a batter. Cover the bowl and leave to stand for 30 minutes.
2. Heat the milk until just beginning to steam, then beat into the batter. Cover and leave for a further 30 minutes or until well risen and bubbly.
3. Heat a frying pan you have wiped with a piece of kitchen paper dipped in olive oil. Drop dessertspoonfuls of batter about 6cm (2½in) in diameter. into the pan. Cook for 1 to 2 minutes on each side until cooked through and golden.
4. Cook the remaining batter, wiping the pan with a little more oil as necessary.

To Assemble
Stir the chives into the sour cream. Spoon a little cream on to each blini and top with a halved quail egg.
Decorate with a little caviar chopped chives.


This hors d'oeuvre is very colourful. Each tiny quail egg sits snugly on a little round brioche toast and requires only a pinch of caviar to complete the picture.


  • 1 French bread stick, cut into slices
  • 2 tablespoon minced shallot
  • 1 teaspoon fresh lemon juice
  • 20 quail eggs
  • 2 tablespoons crème fraîche
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • 30 grams caviar
  • 4 or 5 fresh chives, snipped into pieces about 12mm long

Preheat the oven to 180 C.


Using a small cookie cutter cut out rounds of bread,.
Using your finger and thumb, pinch a small indentation about into the center of each round of bread (these will hold the quail eggs).
Place the rounds on a baking sheet/tray and bake until golden brown, 10 to 12 minutes. Remove from the oven and set aside.
In a medium bowl, toss together the shallot and lemon juice. Set aside.
Place the quail eggs in a medium saucepan and add cold water. Bring to a boil over high heat, then reduce the heat to medium-low and cook the eggs for 3 minutes to hard-boil. Remove from the heat, Let the eggs stand in cold water for 5 minutes, crack the eggs and peel away their shells, starting at the round top end of each egg.
Set the eggs on paper towels to dry. Using a sharp paring knife, cut each egg in half lengthwise. Remove the yolks with the tip of the paring knife or a very small spoon and place them in the bowl with the shallot and lemon juice mixture. Set the empty egg-white halves aside.
Add the crème fraîche, mustard, salt and pepper to taste to the yolks. Using a fork, mash the yolks until a thick paste forms and all the ingredients are well combined.
Using a very small spoon or the tipe of a dinner knife, fill the cavity of each egg-white half with the yolk mixture. If necessary, gently tamp the mixture down with your thumbs. Set each filled egg half in the cavity of a toasted brioche round.
Place a tiny dollop of caviar on top of each egg. Garnish each with a chive.

QUAIL EGGS IN PROSCIUTTO CUPS - Fantastic as part of a brunch


  • Thin slices of prosciutto
  • 12 quail eggs
  • Freshly ground black pepper

Preheat oven to 180-200 deg. Spray a 12 cup mini muffin tin with cooking spray.
Line muffin cups with prosciutto
Crack quail egg into centre of each muffin cup and bake for approx 6 minutes or until egg whites are just set.
Remove and season with pepper
Optional ….. add a dollop of caviar
These cuties can also be set on top of a small square of buttered, toasted, grainy bread. Press thumb into centre of each piece of toasted bread to make an indent, then sit the little cup in the indent.

Alternative Option……. Mini Bacon and Egg Pies….. line mini muffin cups with savoury short crust pastry [or purchase savoury short crust shells] and make mini bacon and eggs pies ….

  • Chop bacon into small pieces
  • Whisk a little milk and egg together in jug, season with salt & cracked pepper
  • Slice a small cherry tomato
  • Parsley, chopped finely
  • I quail egg per cup

Place bacon in pastry case. Pour in a little of the milk mixture. Crack quail egg on top, place slice of tomato on top.
Bake in oven 200deg.
Remove and sprinkle with parsley.

Click here for a printable view of these recipes (PDF file).

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