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Quail / Hatching Eggs from Naturally Fed Hens

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Updated News:

We are a hatchery in the state of Maryland.

All our flocks are Pullorum - Typhoid Clean and Avian-Flu Free and are free of salmonella and E. coli. Which means we have disease-free birds and people who buy our birds or hatching eggs are usually required to register the birds with their local animal health department. (We provide assistance to those registering our birds for a small fee, check our online store for more info.)

We are also OK with the Department of Natural Resources.

However, the local farmers market association has decided that they don't want live birds sold in the market. However, customers who call in advance can still pickup live quail at our stand in Downtown Cumberland. See www.ourfarmersmarket.org for the schedule.
Call 410-417-8245 for the hatching schedule during winter months. Also see Updated News on top of this page.

We also are licensed to sell eggs for eating at the farmers markets and from our farm.

24 Quail Eggs Shipped Bi-weekly Subscription
$22.00 includes shipping (continental US residents only)

Donate to Munchies Quail to help us with Feed Costs

Cumberland Quail are the best tasting naturally fed quail.

Our Naturally fed quail are given organic grasses, redmond clay, oyster shells and quality organic and natural feed. During the winter months they are kept indoors on wire floors to prevent the need for highly medicated feeds.

Our varieties include the best egg producer, Jumbo Brown Coturnix, and the highest white breast meat quail, Texas A&M Cortunix.

Edible quail eggs (for eating, crafts, and baking) may also be purchased at our farm (June through September) Call in advance for large orders (more than 3 dozen) 410-417-8245.

Franchises are available for those in Allegany County, Maryland.

For more info check out these helpful sites:

Raising Coturnix Quail
That Quail Place - All About Gamebirds

Quail provide very healthy low-fat white meat.

Common Recipes

Quail Mayonnaise

  • 10 quail egg yolks
  • 1/2 teaspoon (2.5 mL) dry mustard
  • 3 tablespoons (45 mL) white wine vinegar or lemon juice
  • 1 pint (480 mL) olive oil
  • salt and pepper to taste

    Beat the yolks, mustard and 1 teaspoon (5 mL) of vinegar or lemon juice in a stainless steel bowl, using a wire whip.
    Add the oil in a slow steady stream, whipping continuously. Alternate the rest of the vinegar/lemon juice as the sauce thickens.
    Season to taste with salt and pepper.

    Note: Serve with hard-boiled quail eggs served cold; roasted or braised quail served cold; poached or pan-fried quail; cold rice dishes; chilled poached fish and shellfish; crudites or salads.

    Batter-fried quail:

  • 12 quail
  • 3 cups water
  • 1 Tbsp. salt
  • 1 cup pancake or biscuit mix
  • 2 tsp. onion powder
  • 2 tsp. seasoned salt
  • 1/4 tsp. seasoned pepper
  • 2 envelopes instant chicken broth
  • vegetable oil

    Cover quail with salted water. Chill at least one hour. Combine remaining ingredients in a paper bag. Remove quail from water, and shake in bag of mix. Fry in hot oil only until golden brown. Serves 6.

    Low-fat Grilled quail:

  • 2 quail (skinless) per person
  • lemon juice
  • salt and pepper to taste
  • butter
  • breadcrumbs

    Sprinkle quail with lemon juice; salt and pepper. Dip in melted butter and roll in breadcrumbs. Grill about 5-6 minutes on each side.

    Low-fat Baked pineapple quail:

  • 8 whole quail (skinless)
  • 1 can (20 oz.) sliced pineapple (drain and reserve juice)
  • 2 tsp. Worcestershire sauce
  • 2 tsp. Dijon mustard
  • 1 tsp. dried rosemary
  • 1 Tbsp. cornstarch
  • 1 small thinly sliced lemon
  • salt and pepper to taste

    Preheat oven to 400° F. Arrange quail, breast-side down, in a shallow baking dish. Blend pineapple juice, Worcestershire sauce, mustard, rosemary, and cornstarch. Pour pineapple juice mixture over quail. Bake uncovered for 20 minutes. Turn quail breast-side up and arrange pineapple and lemon slices over quail. Baste with sauce and bake until quail are fork tender, 15-30 minutes longer. Salt and pepper sauce to taste and serve over quail. Serves 4.

    Drunken quail:

  • 6 quail
  • 6 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1/2 cup sherry
  • salt and pepper to taste
  • 3 ounces chopped mushrooms
  • 6 ounces long grain wild rice (cooked)

    Brown quail in butter. Remove birds to baking dish. Add flour to butter. Stir well. Slowly add broth, sherry, and seasonings. Blend thoroughly. Add mushrooms, and pour over quail. Cover and bake at 350° for 1 hour. Serve over rice. Serves 6.

    Low-fat Stuffed quail:

  • 4 quail (skinless)
  • dressing (see below)
  • salt and pepper to taste
  • 4 Tbsp. vegetable oil
  • flour
  • 1 cup chicken broth or hot water

    Stuff birds lightly with dressing; salt and pepper. Place birds in a deep saucepan with vegetable oil. Cook until well browned, reduce heat, and cook slowly for 20-30 minutes. Make gravy of drippings thickened with flour, and add the chicken broth or hot water. Serves 2-4.


  • 1-1/2 cups dry bread crumbs
  • 1-1/2 cups of finely chopped celery
  • half finely cut onion
  • 1/3 tsp. poultry seasoning
  • 1 egg (or 3 or 4 quail eggs)
  • 1/3 tsp. dried savory
  • 1/3 tsp. salt
  • 1/4 tsp. powdered rosemary
  • 1/3 cup broth or water

    Combine all ingredients and mix well. Stuffs 6-8 birds.

    Home-pickled eggs:

  • 5 dozen peeled hard-boiled eggs
  • pickling solution:
    • 2 pints white vinegar
    • 1 pint water (less for tangy eggs)
    • 2 Tbsp. salt
    • 1 medium chopped onion
    • 1 ounce pickling spice (2 ounces for spicy eggs)

    Bring pickling solution to a boil and simmer for a few minutes. Let cool and strain. Place eggs in sterilized quart canning jar. Cover eggs with cooled solution. For best flavor, let eggs soak in solution in the refrigerator for at least three days.

    Hard-boiled quail eggs:

    Place 2-5 dozen eggs in cool water with a pinch of salt and bring to a boil. Hard boil 5 minutes, stirring frequently to prevent yolks from settling to one side. Plunge into cold water until cool enough to handle. Eggs peel easier if one week old before cooking. Place in cold water or refrigerator until very cold before peeling. Peel by rolling egg on hard surface to loosen shell. Shells can also be dissolved by placing in full-strength vinegar for about 12 hours, agitating every several hours. This leaves the egg enclosed in the membrane.

    Serving suggestions: Dip in sea salt; coat with lemon mayonnaise then serve on salad; dip in favorite salad dressing; heat in cheese sauce; sprinkle with cheese and brown under broiler; heat in curry sauce and serve with rice.

    Brine eggs:

  • hard-boiled quail eggs in shell
  • brine solution: 2 ounces salt per pint of water

    Place eggs in sterilized canning jar with shells still on and cover with brine solution.

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