The aim of the study was to investigate the foaming and emulsifying properties of lyophilized whole quail egg, egg yolk and egg white. The microstructural properties of oil-in-water emulsions of egg powders were determined and rheological properties of mayonnaise-like product produced using egg yolk powder were investigated. The highest foaming capacity was recorded for egg white powder at all pH levels. Egg yolk powder at 1% dispersion level had the highest emulsion activity index value (P<0.05). Micrographs of scanning electron microscope (SEM) proved that the finest emulsion was prepared using egg yolk powder. Mayonnaise-like product produced using egg yolk powder exhibited gel-like structure (G’>G”) with shear thinning behavior. Quail egg yolk powder was successfully used in production of a product having acceptable rheological properties. Consequently, it was shown that lyophilized quail egg powders had potential to be used as alternative foaming and/or emulsifying agents in food products.