Quail Egg

• Hard-boiling quail eggs to serve as elegant appetizers. They can be pickled, deviled, or simply enjoyed with a sprinkle of salt and pepper for a sophisticated snack.
• Adding hard-boiled quail eggs to salads for visual appeal and a boost of protein. Their small size makes them easy to incorporate into various salad combinations.
• Using quail eggs to top miniature dishes such as tartlets or canapés. The rich yolk adds flavor and complements the other ingredients.
• Deep-frying battered quail eggs for a crispy and delicious snack or side dish. The small size allows for quick and even cooking.
• Incorporating quail eggs into Japanese cuisine, particularly in dishes like sushi and bento boxes. Their unique appearance and flavor make them a special addition.
• Poaching quail eggs to serve atop toast or as a flavorful accompaniment to pasta dishes, adding richness and a unique visual element.

• Rich in nutrients: Quail eggs are packed with vitamins and minerals, including vitamin B12, iron, and selenium, supporting overall health and well-being.
• High in protein: They provide a concentrated source of high-quality protein, essential for muscle building, repair, and maintaining healthy bodily functions.
• May support brain health: The choline content in quail eggs may contribute to improved cognitive function and memory.
• Potential allergy relief: Some studies suggest that quail eggs may help reduce allergy symptoms due to ovomucoid proteins.
• Antioxidant properties: Quail eggs contain antioxidants that help protect the body against free radical damage, potentially reducing the risk of chronic diseases.
• May boost immunity: Certain compounds in quail eggs may help strengthen the immune system and improve resistance to infections.

Quail eggs should be stored in their original carton in the refrigerator to maintain freshness. They can last for several weeks when properly refrigerated. Avoid storing them in the refrigerator door, where temperature fluctuations are more common. For longer storage, quail eggs can be pickled or hard-boiled and then refrigerated.