Quail eggs are a very useful product, and in some cases even irreplaceable. And it is very important to prepare this product in such a way as to minimize the loss of valuable and nutrients. One of these gentle ways is to boil quail eggs.
Instructions
Step 1
We can say about quail eggs that they are a unique vitamin complex with wonderful properties. Vitamins, minerals, essential amino acids - all this is concentrated in quail eggs in such a high concentration that they have long been elevated to the rank of medicinal products. Quail eggs are not susceptible to salmonella contamination, which allows them to be consumed raw, without any fear of salmonella contamination. However, it is better not to give a raw product to children under three years old, so let's see how to cook such eggs correctly.
Step 2
Quail eggs are much smaller than chicken eggs and their shells are much thinner. Therefore, for cooking, it is better to lay them in cold water. Washing eggs before boiling is optional, but highly desirable. Clean eggs should be carefully transferred to a saucepan of cold water, set on maximum heat and try not to miss the boil. Quail eggs cook very quickly. One and a half minutes after boiling, soft-boiled eggs will be ready, for hard-boiled eggs it is worth waiting 3 minutes. Ready eggs should be immediately removed from the boiling water and immediately placed under cold running water in order to make them easier to clean.
Step 3
By the way, the egg is always easier to clean if you start this process from its thin end. Cooked boiled eggs can be eaten both in pure form and in the form of salads or additions to other dishes. You should also not throw out the shells from under the eggs, it contains calcium in combination with trace elements that help it to be fully absorbed, so finely ground shells will turn out to be a valuable food additive in the diet of young children and the elderly.
