The quail egg is placed in the Galinaceae order, in the Phasianidae family, in the Perdicinidae subfamily and in the Coturnix genus. The objective of this study was to investigate the effects of atomization (spray drying) and freeze-drying (lyophilization) processes on the physical properties of powdered quail eggs. The quail eggs were opened by hand cracking, homogenized, and pasteurized at 65°C for 3.5 minutes. Then, the atomization process was performed at three temperatures (120 °C, 140 °C e 160 °C) and two airflow rates of the drying chamber (1.65 L/min and 1.85 L/min). The freeze-drying process was conducted by prior freezing of the samples at -74°C/24h and posterior dehydration at -50°C under pressure of 500 µHg. The parameters analyzed were pH, moisture content, water activity, hygroscopicity, color and density alterations of the powders obtained. The freeze-drying process yielded a product with a higher pH when compared to the atomization method, varying between 8.49 and 9.21. The moisture content and the water activity of the powder were low and consistent with dehydrated products (0.72% to 3.42% and aw = 0.255 to 0.406). The powder presented hygroscopicity from 6 to 9% during 7 days at relative humidity of 75%. The color of the spray-dried powder was lighter than the one obtained by freeze-drying. The parameter L* varied from 35.84 to 41.28%, a* from 0.68 to 3.2%, and b* oscillated from 8.56 to 21.63%. The bulk density of the spray-dried powder and the freeze-dried one was similar (0.28 to 0.4 g/cm3). Through this work, it was possible to perform the quail eggs dehydration, which has not been referred yet in the scientific literature.