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Diddya know quail eggs are a fraction the size of chicken eggs, but pack more nutrients and minerals?

One serving of quail eggs has much more vitamin B2 and iron compared to chicken eggs. In fact, quail eggs have much more vitamin B2 (riboflavin): There’s 23 percent of the DV in each serving compared to 14 percent in chicken eggs. As for iron, there’s twice as much in quail eggs: 10 percent of the DV compared to 5 percent in a serving of chicken eggs.

Quail egg calories and protein content are similar to those of chicken eggs per serving, making them a healthy food that you can incorporate into a balanced diet in many different ways. Pick up a pack in-store or add to your contactless pick-up or doorstep delivery while supplies last.

Cooking Methods we recommend: Pan-Fry, Boil, Poach

Cooking Tips: Because these eggs are so small and have a dense membrane inside, we recommend you use small scissors or a sharp paring knife to shear off the narrow end of the egg.

Boiling times: 21/2 minutes = soft-boiled egg | 3 minutes = medium-boiled egg | 4 minutes = fully hard-boiled egg.

Safe handling instructions: To prevent illness from bacteria, keep quail eggs refrigerated, cook eggs until yolks are firm and cook foods containing quail eggs thoroughly.