Quail eggs

Description

Quail eggs are small, with a characteristic speckled shell and creamy-yellow yolk. They have a delicate, slightly more intense flavor than chicken eggs, with a creamy texture that complements dishes without overpowering the taste. They are very rich in nutrients: a good source of high-quality protein, vitamins A, B12, and riboflavin, iron, selenium, and choline, which support immunity, metabolism, and blood health. They also contain relatively high levels of cholesterol, so it's advisable to consume them in moderation; individuals allergic to eggs should exercise caution. In the kitchen, they work well when hard-boiled or soft-boiled, pickled, fried on sandwiches and salads, as well as a decoration and addition to sushi — usually 3–4 pieces replace one chicken egg. Store in the refrigerator in an airtight container at about 4°C; raw for a few weeks, cooked for up to a week.