How to Make Eggnog With Quail Eggs (Two Easy Ways)

Every December, my kitchen turns into a mix of holiday baking, simmering pots, and… well, a whole lot of quail eggs. If you keep quail yourself, you already know what I mean. They pile up fast this time of year, even with the shorter days, and I’m always looking for simple ways to put them to good use.

Eggnog ended up being one of those things I tried on a whim and never stopped making. It’s rich, creamy, and honestly tastes better with quail eggs than anything I ever made with chicken eggs. The yolks are what make it feel so full and creamy, which is perfect when you’re tucked inside during a Maine winter.

I’ll show you why quail eggs work so well for eggnog, how many you actually need, and the two ways I like to make it. By the end, it won’t feel like some intimidating holiday recipe anymore.

Why Quail Eggs Work So Well in Eggnog

If you’ve never tried eggnog made with quail eggs, you’re in for a treat. The yolk-to-white ratio in quail eggs is higher than in chicken eggs, so the finished eggnog turns out naturally richer and smoother. It has this mellow, almost buttery flavor that works well with vanilla and warm spices.

It’s also easy to adjust the thickness. Because the eggs are small, you can add a few more or a few fewer without throwing off the recipe. And since the holidays tend to bring a mountain of quail eggs for most of us, eggnog is a simple, satisfying way to use up a good handful.

If you have guests over, it’s also a guaranteed conversation starter. Not everyone can say their holiday eggnog came from their own covey.

Swapping Quail Eggs for Chicken Eggs

Most eggnog recipes assume chicken eggs, so it’s handy to know the quail equivalent.

Three quail eggs equal one chicken egg.

This ratio keeps the texture and richness pretty much the same. If your family recipe calls for six chicken eggs, you’ll simply use the quail equivalent instead. You can use this same swap for custards, cakes, and most of your baking.

How I Make Eggnog With Quail Eggs (Two Ways)

There are two main ways I like to do eggnog. The first is the traditional raw version, and it’s the quickest. The second is a cooked custard version that feels more like classic eggnog. Both work really well with quail eggs.

Classic No-Cook Eggnog

This one stays lighter, but the richness is all in the yolks.

Ingredients

• 18 quail eggs
• 3 cups milk (whole milk recommended)
• 1 cup heavy cream
• ¾ cup sugar (adjust to taste)
• 1 tablespoon vanilla extract
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½–1 cup bourbon, rum, or brandy (optional)
• A pinch of salt (totally optional, but it helps)

Instructions

1. Crack the quail eggs into a medium bowl. Whisk until the yolks and whites are fully combined and slightly frothy.
2. Add the sugar and whisk until the mixture lightens in color.
3. Add the milk and heavy cream and whisk until it looks smooth.
4. Stir in the vanilla, nutmeg, and cinnamon. Adjust the spices to taste.
5. If using alcohol, whisk it in now.
6. Cover and chill for at least 2–4 hours, or overnight for deeper flavor.
7. Whisk before serving, as spices naturally settle at the bottom.

Once it’s mixed, let it chill for a few hours. It tastes better after it’s had time to sit in the fridge. Serve cold with an extra sprinkle of nutmeg.

Cooked Custard Eggnog

This one leans more old-school and creamy.

Ingredients

• 18 quail eggs
• 3 cups whole milk
• 1 cup heavy cream
• ¾ cup sugar
• 1 tablespoon vanilla extract
• 1 teaspoon nutmeg
• ½ teaspoon cinnamon (optional)
• 1 cup bourbon, rum, or brandy (optional)
• Whipped cream for serving (optional)

If you like your eggnog extra thick, you can add 1 tablespoon cornstarch during tempering, but with quail eggs, you often don’t need it.

Instructions

1. Whisk the quail eggs and sugar together in a medium bowl until smooth and pale. Set aside.
2. In a saucepan, heat the milk and heavy cream over medium heat until just steaming. Do not let it boil.
3. Slowly drizzle the hot milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent scrambling.
4. Pour everything back into the saucepan and return to medium-low heat.
5. Cook, stirring constantly with a wooden spoon or spatula, until the eggnog thickens slightly and coats the back of a spoon. This usually takes 5–8 minutes.
6. Remove from heat and stir in the vanilla and spices.
7. If using alcohol, add it once the mixture has cooled slightly.
8. Pour through a fine mesh strainer for the smoothest texture (I usually do this).
9. Chill for at least 4 hours, or overnight for the best flavor.

Serve cold, with or without whipped cream.

A Few Things That Make Eggnog Better

A few things help keep your eggnog extra creamy:

• Blend or whisk for longer than you think you need to. Since quail yolks are thicker, a little extra whisking goes a long way.
• Chill overnight if you can. The flavors settle in and the spices soften.
• Start with less spice and add more later. Nutmeg especially gets stronger as it sits.
• If your custard thickens too much, whisk in a splash of cold milk before serving.

Quail eggs already make it pretty thick, so I don’t bother with cornstarch unless I want it almost like a pudding.

How Long Homemade Eggnog Lasts

Fresh eggnog is definitely a make-it-and-drink-it kind of thing. Drink the raw version within a day or two. The cooked one will last a little longer because you’ve actually cooked the eggs. Adding alcohol can buy you some time, but I still aim to finish it within a week. Even chilled, dairy starts to lose its freshness after a few days, and quail eggnog tastes best early on.

Frequently Asked Questions

If this is your first batch, these are the questions that usually come up.

If you’ve been looking for a holiday recipe that makes good use of your quail eggs, this is one you’ll want to come back to every December. It’s easy, a little indulgent, and one of my go-to ways to burn through a bunch of eggs at once.

Whenever you’re ready, mix up a batch and see what you think. And if you want more ideas for using quail eggs in the kitchen, let me know. My kitchen is kind of an experiment zone anyway.