Quail, one of the most important sources of meat and eggs, can aid in the reduction of the meat cri- sis if they are raised and cared for by small farmers. The current study investigated the impact of eggshell color variety on egg quality traits and hatching parameters of Japanese quail Coturnix japonica eggs. Therefore, 1,075 eggs were collected from female quails when they were 10- wk old. These eggs were distributed based on the color of their eggshells into 5 different classifications: eggshell with color type 1, very dark distributed brown spots on brown eggshell; eggshell with color type 2, small black spots on a white eggshell; eggshell with color type 3, wide- spread brown spots on brown eggshell; eggshell with color type 4, bubble egg, pin dotted on grayish brown color egg- shell; and eggshell with color type 5, small brown spots on very clearly white eggshell. The characteristics of hatch- ability, internal and external egg quality, and the rate of embryonic death were then determined. The results showed that the percentage of fertility and commercial and scientific hatchability was greatly affected by eggshell color. There were also variations in the percentage of hatched chicks’, early mortality rates, and late mortality rates based on eggshell color. According to the results of the current study, eggshell color has a significant impact on egg weight, egg width, and percentages of eggshell, yolk, and albumen but has no effect on shape index, egg length, or egg elongation. Based on the results, eggshells with color types 2 and 3 were recommended for use in hatching procedures due to their high levels of fertility (92.01 and 91.63%, respectively), scientific hatchability (82.92 and 83.93%, respectively), commercial hatchabil- ity (76.56 and 77.32%, respectively), and hatched chick (5.50 and 6.70, respectively). In addition, the late embry- onic mortality rate was 0.00% for eggshells with color type 3. Therefore, the color of the eggshell can be employed as a key factor in guiding the eggs that are pro- duced, whether they are going to be consumed at the table or used for hatching, to make breeding easier.