"A fresh egg is a joy, a delight, a good gift of heaven." ~American Agriculturist, Nov. 1881
Quail Egg Information
Quail eggs are small speckled eggs that are considered a delicacy have been prized as a healing food. While quail eggs are so small (10-12 g), they are an abundant source of useful trace elements and vitamins. Their nutritional value is 3-4 times higher than that of chicken eggs. They contain 13% proteins while chicken eggs provide a bit more than 11%. Quail eggs contain more vitamin B1 and twice as much vitamins A and B2 than chicken eggs. And quail eggs provide five times as much iron and potassium as chicken eggs. They also are richer in phosphorus and calcium.
Due to their amazing content, quail eggs are considered as a dietary food. Quail eggs do not have ?bad? cholesterol (LDL) and are very rich in ?good? (HDL) cholesterol. Unlike chicken eggs, they do not cause allergies. They can actually help fight allergy symptoms due to the ovomucoid protein that is even used in the production of some antiallergic drugs. Regular consumption of quail eggs can help against many diseases.
Some Health Benefits of Quail Eggs-
...are a remedy against digestive tract disorders such as gastritis, stomach cancer and ulcers.
...can help cure anemia increasing hemoglobin level and remove toxins and heavy metals from blood
...help in the treatment of tuberculosis, bronchial asthma, diabetes and vegetative-vascular dystonia.
...have strong anticancer effects and may help inhibit cancerous growth.
...help eliminate and remove stones from liver, kidneys and gallbladder.
...may accelerate recuperation after blood stroke and help strengthen heart muscle.
...They nourish the prostrate gland with useful substances, phosphorus, proteins and vitamins.
...promote good memory, enhance brain activity and regulate the nervous system.
...strengthen the immune system slow down aging of organs and increase the life span.
...improve skin color and strengthen hair making it shiny and voluminous. That?s why quail eggs are used for facial and hair care masks.
It is thought that if children eat at least 2 quail eggs daily, they grow better and are less likely to suffer from infectious diseases. It is also believed that adults eating 3 - 5 quail eggs each day create a stronger immune system and improve their metabolism.
How to hard boil quail eggs:
Place your eggs in a pot and cover eggs with water. Bring to a boil and boil for 5 minutes. Pour the hot water off, bounce the eggs around in the pot to crack them and put cold water on top of them. Let sit for about 5 minutes, then peel. The cold water helps seperate the shells from the egg and makes easy work of peeling eggs. Store in Refrigerator until ready to use in your favorite recipe.
Pickled Quail Eggs
Quail eggs have soft outer shells with tough inner membranes. While the eggs may be peeled like a normal chicken egg, removing the outer shell makes it easier to then remove the inner membrane. The eggs peel easier if they are about 1 week old. Pickling Ingredients: 25 boiled quail eggs, 1 1/2 cup vinegar, 1 cup water, 3/4 teaspoon dill seed, 1/4 teaspoon white pepper, 3 teaspoons salt, 1/4 teaspoon mustard seed. 1/2 teaspoon onion juice, 1/2 teaspoon minced garlic. For hot pickled quail eggs add 1/4 teaspoon of red pepper or any Louisiana Hot Sauce. For fire HOT add more red pepper or hot sauce.
Place eggs in a pan, cover with cold water (at least 1" above the eggs). Bring water to a rolling boil before removing from heat. Allow eggs to stand in hot water for 10 minutes. Gently stir them occasionally to prevent the yolk from settling to one side. Drain water and cover eggs with white vinegar (at least 1" above the eggs). Stir the eggs every few hours. After 12 hours the shells should have dissolved in the vinegar leaving the membrane on the egg. Rinse the eggs thoroughly and peel them. Then rinse them again and place them in a 1 quart canning jar. Place pickling ingredients in a pan and simmer for 15 minutes. Pour the pickling liquid into the quart jar, completely covering the eggs. When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours.
Cooking with duck eggs doesn?t call for a major revision in technique. But there are differences: the yolks of duck eggs have more fat and the whites more protein than those of chicken eggs, and you need to take these differences into account when cooking. Somewhat gentler cooking is the key.
Hard boilingHard-cooked duck eggs are just like hard-cooked chicken eggs, only a bit richer. Because of the extra protein in the white, it is especially important not to overcook them.
To hard-cook duck eggs, place them in a pot, cover them with cold water, and bring to a boil over high heat. As soon as the water boils, remove the pot from the heat and let stand 12 minutes for large eggs. (Medium eggs should sit a minute less, jumbos a minute more.) Drain the eggs and shake the pan vigorously to crack the shells; this lets them cool faster and prevents overcooking. Cover with cold water (I add a few ice cubes) and let cool. Once cool, you can peel them. If you don?t eat them immediately, store them in a bowl in the refrigerator.
This method ? which does not involve boiling the eggs at all, hence my borrowing Julia Child?s term "hard cooked" ? gives tender whites, fully-cooked yolks with no greenish tinge, and no sulfur smell. Not to mention it is incredibly easy, so long as you don?t go off and forget them on the stove.
FryingYou can fry duck eggs just like chicken eggs, provided they aren?t huge. Up to jumbo size (2.5 ounces) will fry just fine. I prefer mine fried in bacon fat, but butter is fine. No margarine, please: my girls worked too hard laying these eggs to louse them up with chemicals!
Very fresh eggs will "stand up" in the pan: both the white and yolk will stay more compact and spread less when cracked. This makes them thicker, so they?ll take longer to cook through; you may need slightly less heat than with less-fresh eggs. I find that eggs even a week old will spread more in the pan, so you?ll have to adjust your technique according to the age of the eggs.
Many people recommend steam-frying duck eggs, frying them briefly then adding a bit of water to the pan and covering it until they are cooked through. This will give more tender whites.
You can freely substitute duck eggs for chicken eggs in cakes, pies, cookies, custards, etc. They are excellent in everything we have baked with them. Because the whites of duck eggs have more protein than those of chicken eggs, they will whip up higher when beaten and create more loft in cakes. This means lighter, higher cakes. But since the yolks are so rich, your cakes may also be richer with duck eggs. Most people who have baked with them prefer duck eggs for those reasons.