Quail eggs contain a large number of vitamins, minerals and essential amino acids. They are ideal for children's and adults’diet and tastes much better than other birds’ eggs. Their weight does not exceed 10-12 g, the shell is painted with brown spots. Cooking quail eggs is quite simple.
Pick your recipe
You will need
-
- Quail eggs;
- Pan;
- Salt;
- Water.
Instruction manual
1
Pour cold water into a saucepan, add a small amount of salt and set on fire.
2
When the water begins to boil, put quail eggs in it and cook over moderate heat. Cook them soft-boiled for two minutes. And hard-boiled they need to cook for five minutes.
3
Dip the finished quail eggs in cold water and start peeling. Bon Appetit!
note
Quail eggs are not infected with salmonellosis, so they can be eaten raw.
Do not cook this product immediately, just take it out of the refrigerator: it can burst in boiling water.
Useful advice
Shelf life in the refrigerator is 60 days, at room temperature up to 30 days.
Quail eggs are used to treat: chronic cholecystitis, bronchial asthma, heart disease, and the nervous system. In treatment, shells are also used.