A little research and I have discovered that despite their smaller size, quail eggs contain more protein, more calcium and more phosphorous then chicken eggs and significant amounts of vitamins A and B2.
Quail eggs also contain ovomucoid protein, the main ingredient in many allergy medications and reportedly provide moderate allergy relief for some allergy sufferers as well as strengthened immunity with regular consumption.
Another super cool fact I learned is that the quail's body temperature is higher then that of a chicken's and therefore, there is no risk of salmonella in these eggs.
The eggs also contain Lysozyme, an enzyme (found in tears, saliva and human milk) that kills bacteria. They are considered a delicacy in many parts of the world and sometimes eaten raw.
The eggs also contain Lysozyme, an enzyme (found in tears, saliva and human milk) that kills bacteria. They are considered a delicacy in many parts of the world and sometimes eaten raw.
It took a little extra time to crack all the eggs (about 4-5 quail eggs equal one chicken egg), but we scrambled them up with a splash of milk and some salt and pepper and the eggs were fluffy and delicious and apparently a nutrient dense powerhouse! Thank-you farmer Sue!
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