Japanese Quail (bater) Eggs
Code : P13785

Japanese quail (bater) eggs are small, speckled, and highly nutritious, often considered a delicacy rich in protein, iron, and vitamin B12. They mature in 6–7 weeks, producing ~280 eggs/year, making them popular for, both meat and egg production. They are versatile in cooking, used raw or boiled in, dishes like sushi and bento. Typically weighing 10-12g (about 1/4th the size of a chicken egg), with a distinct speckled, mottled, or dark-spotted shell ranging from white, blue, to dark brown, Known for their rich, creamy flavour, they are highly nutritious - containing roughly 13% protein, 11% fat, and lower cholesterol than chicken eggs.