Quail eggs are hailed by people as an "elixir" for longevity. The shells are mostly grayish-white, mixed with reddish-brown and purplish-brown spots. High-quality eggs have a vibrant color, a hard shell, a deep yellow yolk, and thick albumen. The egg weighs about 10 grams, very small, but its nutritional value is almost three times that of a chicken egg.
Braised Quail Eggs
Small Quail Eggs, Many Benefits
Quail eggs have good auxiliary therapeutic effects on various illnesses such as lung diseases, hepatitis, meningitis, stomach ailments, diabetes, asthma and bronchitis, heart disease, neurasthenia, high and low blood pressure, arteriosclerosis, malnutrition, incomplete development, physical weakness, and infantile malnutrition.
Brain-Healthy and Brain-Nourishing: Although the protein and fat content of quail eggs is comparable to that of chicken eggs, the lecithin and cephalin they contain are 3-4 times higher than in chicken eggs. These two substances are essential nutrients for high-level nervous activity. Quail eggs also contain cephalin and hormones beneficial for mental work, as well as 5-6 times more lecithin than chicken eggs, and higher levels of lysine, cystine, methionine, and other indispensable substances for the human body. It can be said to be the best supplement for mental workers, especially for students.
Protects Vision: The riboflavin content of quail eggs is also 2.5 times that of chicken eggs, offering excellent protection for the vision of office workers who stare at computers all day.
Enhances Memory: Because the nutrient molecules in quail eggs are smaller, they are absorbed and utilized more easily than chicken eggs. Quail eggs are better than brain-tonic pills, and they have a higher vitamin D content, which is incomparable to other poultry eggs. People with high levels of vitamin D perform better in tests of brain memory and information processing.
Low Cholesterol: Many people discard yolks due to cholesterol concerns. In fact, yolks not only contain more cholesterol but are also rich in lecithin. The latter can emulsify cholesterol and fat into extremely fine particles that can pass through blood vessel walls and be directly utilized by tissues. Therefore, eating yolks generally does not increase the concentration of cholesterol in the blood.
How to Eat Quail Eggs for Health?
1. Motherwort Boiled Quail Eggs: Regulates menstruation and invigorates blood; suitable for irregular menstruation, dysmenorrhea, etc.
Method: Prepare 2-5 quail eggs, 30g of motherwort. Use 0.5-1 kg of water to decoct a concentrated juice. After the juice cools, add the quail eggs and cook together. Once the eggs are cooked, peel them and put them back into the concentrated juice to cook for a moment longer. Eat the eggs and drink the soup. Take it daily or every other day, long-term use is recommended.
Sweet and Sour Quail Eggs
2. Tremella Quail Egg Soup: Nourishes yin, moisturizes, replenishes qi, and strengthens the heart; suitable for dizziness, blurred vision, physical weakness, frequent illnesses, insomnia, etc. It is also beneficial for healthy individuals.
Method: 10-15g of tremella (washed and soaked), steam for one hour. Cook 10 quail eggs, peel them, and cook with the steamed tremella to make a soup. Add rock sugar to taste and serve.
3. Red Bean Boiled Quail Eggs: Strengthens the spleen, removes dampness, and promotes urination; can treat diarrhea, dysentery, etc.
Method: 20g of small red beans, cook until soft, then add quail eggs and cook together. Eat after cooked.
4. Fo-ti Boiled Quail Eggs: Nourishes the liver and kidneys, turns gray hair black, and promotes longevity. Suitable for dizziness, tinnitus, premature graying of hair, premature aging, etc.
Method: 2-5 quail eggs. First, decoct 30g of Fo-ti and 15g of rehmannia root in about 1 kg of water to get a concentrated juice. After the juice cools, add the quail eggs and cook together. Once the eggs are cooked, peel them and put them back into the medicinal juice to cook for a moment longer. Eat the eggs and drink the soup. Take it daily or every other day, long-term use is recommended.
5. Malted Milk with Quail Eggs: Nourishes the five organs; suitable for the elderly or those who are weak and frequently ill as a tonic.
Method: 2 quail eggs, beaten into a cup, add one tablespoon of malted milk (or milk powder), appropriate amount of sugar, and fill with boiling water to make a cup to drink.
6. Bletilla Striata with Quail Eggs: Moisturizes the lungs and stops bleeding; suitable for hemoptysis in tuberculosis.
Method: 1 quail egg, beaten into a cup, add 5g of Bletilla striata powder, stir well, and take with a cup of boiling water. Take one cup every morning for consecutive days.
7. Rice Soup Boiled Quail Eggs: Nourishes the organs, replenishes qi, and nourishes blood. Suitable for children's malnutrition, anemia, neurasthenia, etc.
Method: Cook one quail egg in rice soup and eat it.
8. Milk Boiled Quail Eggs: Harmonizes the stomach and replenishes deficiency; suitable for chronic gastritis.
Method: 250g of milk (or one tablespoon of milk powder) boiled, add one quail egg and cook into a poached egg. Eat for about half a year consecutively.
9. Rock Sugar with Quail Eggs: Replenishes deficiency and relieves asthma; suitable for deficiency-cold asthma.
Method: 2 quail eggs, beaten into a cup, add appropriate amount of rock sugar (or white sugar), pour in boiling water, stir well, and take.
Queen of Sydney Tea
Garlic ribs