Quail eggs: benefits and harms. Video

Quail eggs are rich in vitamins and minerals. Their small size is deceiving, as their nutritional value is three to four times higher than that of chicken eggs. So, in one chicken egg 11% of proteins, and in a quail – 13%, a quail egg contains 140% of the recommended daily intake of vitamin B1, and in a chicken – 50%. In addition, quail eggs contain five times more iron and potassium.

Quail eggs also contain: – vitamin A; – vitamins of group B (B2; B6, B12); – vitamin D; – iron; – magnesium; – zinc; – copper; – phosphorus.

The fact that they do not contain “bad” cholesterol, but are rich in “good”, helps to rank quail eggs as a dietary food.

The protein in quail eggs contains ovomococid, which prevents the development of allergies. Chicken proteins do not contain this compound.

Eating quail eggs regularly can help fight many diseases. This product is useful for disorders in the digestive system, problems associated with the gastrointestinal tract, stomach ulcers. Quail eggs strengthen the immune system, improve memory, increase brain activity and stabilize the nervous system. They are used for anemia, as they can increase hemoglobin levels, and also remove toxins and heavy metals from the body. Quail eggs can prevent kidney and liver stones from forming and, in some cases, promote their elimination. Chinese healers have used quail eggs in the treatment of tuberculosis, asthma and diabetes. They also believed that these eggs have anti-aging properties.

It has been proven that children who regularly eat quail eggs are less likely to get sick with infectious diseases. For men, quail eggs, rich in phosphorus, vitamins and proteins, serve as an excellent stimulant of sexual activity. For women, quail eggs are in demand not only as food, but also as a component of various firming masks for hair and skin. Quail eggs are useful for pregnant and lactating women, they are believed to have a beneficial effect on the quality of breast milk.

Also, naturopaths believe that quail eggs are useful for people experiencing stress, depression, panic and anxiety attacks, patients with migraines, various types of allergies, bronchitis, heart problems. Quail eggs stimulate growth and help control blood pressure and lipid metabolism.

Some people claim that quail eggs can help fight cancer and AIDS, but this is not proven by scientific research.

For therapeutic dietary nutrition, quail eggs are recommended to be eaten raw. Those who do not really like the taste of raw eggs are recommended to add them to orange or tomato juice. You can also make eggnog from quail eggs. Since the shell of quail eggs is not so porous and the egg itself is surrounded by a dense membrane and contains lysocin, which fights bacteria, you can eat them raw without fear of salmonellosis. To strengthen the immune system, you should consume 3-5 eggs daily for 12 to 20 days.

In Asian countries, a raw quail egg dish called uzuro is popular. To prepare it, break the egg into a glass and add chopped green onions, a little soy and hot sauce to it. They drink usuro in one gulp.

Quail eggs contain more yolk than chicken eggs and have a more pronounced flavor. They can also be eaten hard-boiled and soft-boiled, put in salads and on sandwiches, made into cream and omelets. Dip a quail egg in boiling water for one minute if you want a soft-boiled egg, two minutes if you need a bagged egg, and three or four minutes if your goal is to make a hard-boiled egg. You don’t have to boil the eggs, but put them in hot water and cover with a lid.

When adding quail eggs to baked goods, you should know that due to the content of yolk in them, it will be heavier and denser. Replacing chicken eggs with quail eggs, instead of one egg from a chicken, take 5–6 eggs from quails. Appetizers with quail eggs turn out to be elegant. For example, you can bake them in the oven in champignon hats, lightly pepper, season with salt and herbs, or make canapes with them.

An exotic snack – salted quail eggs. Dissolve 1 tablespoon of sugar and 3 tablespoons of salt in 1 liter of water. Immerse 10 quail eggs in the shell in the resulting solution, screw the lid back on and put the jar in the refrigerator. After 3-4 weeks, boil the eggs, peel them and serve.

Another interesting recipe for making quail eggs is the popular devil’s eggs. Take: – 2 quail eggs; – 1 clove of garlic; – 1 tablespoon of chopped green onions; – 4 teaspoons of thick plain yogurt; – 2 teaspoons of white wine vinegar; – 2 teaspoons of olive oil; – 2 teaspoons of milk; – 1 teaspoon Dijon mustard – salt and pepper

Boil the eggs hard-boiled, peel them and cut them in half. Remove the yolks and grind them with garlic, green onions, yogurt and half vinegar. Stuff the halves of the egg whites with the resulting mass. Fry the eggs with the filling facing down in a skillet. Whisk the mustard, milk, butter and leftover vinegar into the sauce and serve with the fiendish eggs.