Benefit of quail eggs

Quail eggs are rich in copper, cobalt, iron, potassium, phosphorus, and vitamins a, B2 and B1. They rarely cause allergic reactions, so it is very useful for children and also for pregnant women. In addition, quail egg contains large amounts of interferon. They are inferior only to the great bustard eggs.

In addition, quail eggs contribute to the removal of radionuclides and to establish the immune and nervous systems, strengthen blood vessels, treatment of headaches, stomach ulcers and diseases of the gastrointestinal tract.

How to cook quail eggs

Quail eggs, unlike chicken, has never cracked, so when cooking you can put immediately into hot water. Thus, you will subjected to instant cooking, to preserve all their useful properties. For cooking soft boiled eggs, it is enough to cook 1.5 minutes, and to cook them hard boiled, increase this time to 5 minutes. If the testes the Wren is very fresh, cook them for 1 minute longer. To clean up the eggs, remember them between your palms and remove the shell one strap.

In addition, you can surprise your loved poached eggs. To do this in 1 liter of boiling water add 1 tablespoon of salt and 10 grams of vinegar. Now gently breaking the shell, one egg pour into the water. These quail eggs need to boil for 2 minutes, then remove them with a slotted spoon and lay on a plate.

If you are a happy owner of a rice cooker, even easier. Cooking time will tell you the timer. This modern device is very convenient, since eggs cook for a couple, so it does not lose its useful properties.

In any case, do not give children raw or cooked soft-boiled quail eggs. The opinion that quail are not ill with salmonellosis, is a myth. Enter into the diet of baby quail eggs, and chicken, gradually.

Harm quail eggs

Despite the fact that quail eggs are a very healthy product, to abandon their use is necessary in some diseases of the liver and kidneys. So, if you want to introduce them into your diet, consult with a specialist. In addition, it is very important to monitor the shelf life of eggs (40 days at room temperature and 60 days if stored in the refrigerator). Relative humidity should be 75-85%.