Quail eggs are considered a delicacy in many countries - not just because of their soft taste (couldn't find a better word to define it) but also because of their nutritional value. They are packed with vitamins and minerals. In some countries they are sometimes used raw, pickled or prepared in many other ways.
A quail egg is considered a much healthier substitute for the chicken egg.
Some of the reasons - quail eggs provide five times as much iron and potassium, its nutritional value is three to four times greater than chicken eggs, they have not been shown to cause allergies or diathesis and contain twice as much vitamin A and B2 than a Chicken Egg. The list could go on - for reference, please look at the nutritional fact sheet below. To me - they are also so beautiful and so delicate.
Boiling the eggs:
*2 min - runny
* 2,5 min - soft
* 3 min - more towards hard boiled
* 3,5 - 4 min - hard boiled
*2 min - runny
* 2,5 min - soft
* 3 min - more towards hard boiled
* 3,5 - 4 min - hard boiled
Nutrition Facts
Egg, raw, quail
Amount Per 100 grams
Calories 158
% Daily Value*
Saturated fat 3.6 g 18%
Cholesterol 844 mg 281%
Sodium 141 mg 5%
Potassium 132 mg 3%
Total Carbohydrate 0.4 g 0%
Sodium 141 mg 5%
Potassium 132 mg 3%
Total Carbohydrate 0.4 g 0%
Sugar 0.4 g
Protein 13 g 26%
Protein 13 g 26%
| *Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional data taken from wikipedia. |
