What kind of bird lays quail eggs? How many grams does a quail egg weigh?

Quail eggs are a kind of delicacy, known as the "best eggs". They are rich in protein and various minerals. Quail eggs are considered to be the "ginseng among animals". They must be cooked before they can be eaten. Next, I will introduce the correct way to cook quail eggs, hoping that our lives will be better.

Contents of this article

1. What bird lays quail eggs?

2. How many grams does a quail egg weigh?

3. The correct way to boil quail eggs

What bird lays quail eggs?

Quail eggs, as the name implies, are eggs laid by a bird called quail. Since quails are not big in size, quail eggs are also small, weighing only about 10 grams, and most of them have brown spots on the surface. Although they are small, they have high nutritional value.

Quail eggs are considered to be "ginseng among animals". They are rich in protein and various minerals, and their nutritional value is comparable to that of eggs.

Quail eggs are used as a nourishing food, so they are also known as the "best eggs", but they should not be eaten too much, otherwise it will easily cause indigestion.

Quail eggs are a delicacy. The usual way to eat them is to boil them, peel them and eat them directly. They can also be made into dishes with other ingredients.

How many grams does a quail egg weigh?

A quail egg usually weighs about 7-10 grams. Quail eggs are eggs of quail, which are nearly round, small, and have brown spots on the surface. Quail eggs are a delicacy, usually boiled until fully or half-cooked and then shelled. They can be used in salads, pickled, boiled, or made into jelly food. Although quail eggs are small in size, their nutritional value is no less than that of chicken eggs.

Quail eggs are rich in nutrients such as protein, phosphatidylcholine, lecithin, lysine, cystine, vitamin A, vitamin B2, vitamin B1, iron, phosphorus, and calcium.

The content of B vitamins in quail eggs is more than that in eggs, and the content of vitamin B2 is twice that of eggs. The cholesterol content in quail eggs is less than that in eggs, and the phospholipid content is higher than that in eggs.

The correct way to boil quail eggs

Before boiling quail eggs, you can soak them in cold water for a while so that they will not crack when boiled. Generally, you can boil them for 3-4 minutes after the water boils. After taking them out of the pot, you can soak the quail eggs in cold water for a while to prevent the residual heat from making the eggs old and make them easier to peel. Finally, crack the quail eggs and remove the outer shell.

It is recommended to use cold water to boil quail eggs. It is best to use low heat to slowly cook. Do not use high heat. Slow cooking can keep the quail eggs tender and fragrant. The quail eggs and cold water should be put into the pot at the same time, otherwise the quail egg skin will easily break during the cooking process.

Quail eggs are called "ginseng among animals" and are very nutritious food. Quail eggs are rich in nutrients and their edible value is not inferior to chicken eggs.

When boiling quail eggs, sprinkle a little salt into the water. This will not only make the egg meat more tender, but also cause the protein to shrink, creating a gap between the egg meat and the eggshell, making it much easier to peel.