Adding Quail Eggs to Banana Bread

As a quail enthusiast, I try to use what I have on the farm in my cooking if I can. Luckily, my Coturnix have started to lay really well, bringing me 200 to 250 beautiful eggs weekly. These eggs come from my select layers, and the eggs are larger than the average quail egg, weighing 15 grams or more.

Coturnix eggs are packed full of vitamins and minerals, as well as the good cholesterol. They are the only known dietetic egg due to their extraordinary properties. Chicken eggs are great, but when I have Coturnix eggs, I like to add some more nutrition to my cooking. Banana Bread, being one of my favorite baked goods and comfort foods, is one of the recipes I would like add more nutrition to.

Banana Bread is easy to mix up and bake. All you need is 3 bananas, 1/3 cup butter, 1 chicken egg, 1 teaspoon vanilla, 1 cup sugar, a pinch of salt, 1 teaspoon baking powder, and1 1/2 cups flour.

I am substituting the chicken egg for six Jumbo Pharaoh Coturnix Eggs. 

Quail eggs are small and hard to crack, therefore investing in a quail egg cutter will be a good option. Quail egg cutters are inexpensive and save you a lot of time!

I like to mix all of the liquids together, heating the banana and butter together for 2 minutes in the microwave. I then add the eggs and vanilla, and mix the mixture using the mixer. The sugar, salt and baking powder are added to the mixture, and then flour. I mix it until no powdery substance is seen.  

Banana bread mixture tends to be lumpy due to the banana. Do take note of that.

I then pour the mixture into a pan, spreading it out evenly. 

The banana bread then is put into the oven. Preheat the oven at 350 degrees and when it is ready, bake for 1 hour. 

In 1 hour, you will have scrumptious banana bread! 

Published on Dec 18, 2013

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