Egg is a product from the poultry which has a high nutrition value and easy to be digested. The research aimed to evaluate the impact of using silage of cassava leaves in a form of mash ration on the quail eggs. The experimental design consisted of 4 treatments and 4 replications. In addition, each replication consisted of 4 quails. The treatments were T0 (ration + silage of cassava leaves 0%), T1 (ration + silage of cassava leaves 3%), T2 (ration + silage of cassava leaves 6%), T3 (ration + silage of cassava leaves 9%). The parameters being observed were egg albumen index, egg yolk index, the egg weight and haugh unit value. The result of the research was the use of cassava leaves flour in quail formulation at 9 % was not enough increase the index of egg albumen, egg yolk index, the egg weight and haugh unit value, yet the use of cassava leaves flour can gain the quails weight. Thus, the best treatment was at the rate 3% in which it is able to increase the index of egg albumen, egg yolk index and haugh unit value.