The quail egg is prized as a dietary and healing food. A quick search of the internet lists many, many health benefits.
· Nutritionally they are considered superior to chicken eggs, with more protein and B vitamins per gram. It's not unusual to see quail eggs served raw (especially in sushi bars) as there are claims that they are safer to eat raw than chicken eggs.
· They are cited to remedy aliments such as rhinitis, asthma and hay fever along with skin conditions such as eczema and psoriasis.
· Quail eggs seem to also figure quite highly in Traditional Chinese Medicine.
· Those people with hen egg allergies may well be able to tolerate quail eggs instead; actually they may help fight allergy symptoms due to the ovomucoid protein they contain.
You can add whole cooked, peeled quail eggs to salads, fish pies or just add a sprinkle of salt and pop them into your mouth.
Suggested cooking times
· 2½ minutes in boiling water should give you a soft boiled quail egg. The white should be set and the yolk will be thick and runny
· 3 minutes in boiling water should give you a medium boiled egg, the yolk will be mostly set
· After 3½ minutes the egg will be hard boiled with a completely set yolk.
Quail eggs are packed with vitamins and minerals. Even with their small size, their nutritional value is recorded as three to four times greater than chicken eggs. Quail eggs contain 13 percent proteins compared to 11 percent in chicken eggs. Quail eggs also contain 140 percent of vitamin B1 compared to 50 percent in chicken eggs. In addition, quail eggs provide five times as much iron and potassium.