Are Chinese Preserved Quail Eggs Any Good? Christian Finds Out.

At Undique, we’re all about Made & Laid in the USA—but curiosity got the best of us. In a brand-new video, Christian puts his taste buds to the test, comparing farm-fresh quail eggs from our homestead to Chinese preserved quail eggs made with soy or salt.

Preserved quail eggs have long been a staple in many Asian cuisines. Often stored in soy sauce or brined in salt for shelf stability, they have a completely different texture and flavor than the delicate, creamy yolks of our freshly laid eggs.

So how do they stack up? Christian dives in (bravely, might we add) and shares his honest reaction on camera. Spoiler: Hazel didn’t ask for seconds.

Here’s what he breaks down:

• 🥚 How preserved quail eggs are made
• 👅 Texture and flavor differences (hint: rubbery and salty!)
• 🧠 Nutritional notes: freshness vs. processing
• 🇺🇸 Why locally farmed eggs still take the crown

Want to support truly local, fresh, and humane quail farming? Stick with eggs that are laid right here at Undique—and skip the mystery marinade.

👉 Visit Our Amazon Store to Shop Undique Quail Products

🎬 Watch the Full Video on YouTube: