AbstractBackgroundQuail eggs have nutritional, therapeutic, and functional potential but are still not widely consumed globally. Their availability in powder form can contribute to expanding their consumption worldwide. However, drying can significantly affect their properties. To the best of our knowledge, there is no study comparing the effect of drying methods on the rehydration capacity and functional properties of whole quail egg powder. In this context, this work aimed to obtain powdered quail eggs by convective oven drying and freeze drying of eggs in liquid and foam form, to evaluate the effect of each drying method on their physical, rehydration, and functional characteristics.ResultsThe powder obtained by freeze‐drying eggs in the liquid form (L‐FD) showed the most desirable foaming capabilities; however, it produced less stable emulsions. The powder obtained by convective oven drying of eggs in liquid form (L‐CONV) had the worst rehydration and foaming capabilities but produced firmer gels and had good emulsifying capacity. Finally, the powders obtained by foam‐mat drying yielded very stable foams and emulsions.ConclusionThe methods for quail egg powder production that were evaluated performed well. The results point to the strong potential of quail egg powder as an ingredient. Liquid freeze‐dried (L‐FD) eggs stood out for their rehydration capacity. Each powder had different functional properties, so the choice of the best method depends on the intended application of the powder as specific characteristics and functional properties are suitable for preparing each food. © 2022 Society of Chemical Industry.