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There is a common misconception that quail eggs taste different than chicken or duck eggs when in reality, all three eggs have very similar tastes (depending upon how they were raised). 

Quail eggs are not gamey in flavour, as some might suggest. The most significant difference isn’t in taste but in the consistency. Similar to eggs of a Guinea fowl, quail eggs have a high yolk-to-egg white ratio. Which means the eggs come out much thicker, and creamier when used for cooking or baking. Quail eggs pack a protein-punch, especially for their size. 

There are plenty of converts who have tasted quail eggs and will never go back to chicken eggs just due to the creaminess of their texture. To sum it up, quail eggs are lighter in flavour than duck eggs and creamier in composition than chicken eggs.

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