Salt eggs

By VicentaLakin

Salt eggs
THE NUTRITIONAL VALUE OF QUAIL EGGS IS NO LESS THAN THAT OF EGGS, RICH IN PROTEINS, CEREBROPHOSPHATE, OSTE, LYSINE, SCYSINE, VITAMIN A, VB2, VB1, IRON, PHOSPHORUS, CALCIUM, ETC., WHICH CAN COMPENSATE FOR HAEMATOLOGICAL BLOOD AND STRONG BONES. EFFICIENCIES: BLEEDING, DAMP, STRONG BONES. THE AMINO ACIDS IN QUAIL EGGS ARE FULL OF VARIETIES AND RICH IN DIZZINESS, AS WELL AS A VARIETY OF HIGH-QUALITY PHOSPHORUS, ESSENTIAL HUMAN COMPONENTS SUCH AS HORMONES, THE CONTENT OF IRON, NUCLEOTIDE AND VITAMIN A IS APPROXIMATELY TWICE AS HIGH AS THE EQUIVALENT OF EGGS, WHILE CHOLESTEROL IS ABOUT ONE THIRD LOWER THAN EGGS, AND IS THEREFORE AN IDEAL FOOD SUPPLEMENT FOR THE VARIOUS INFIRM AND ELDERLY PEOPLE, CHILDREN AND PREGNANT WOMEN. QUAIL EGGS CONTAIN HIGHER PROTEINS, ENCEPHALOPHOSPHATE, OSTEOPHOSPHATE, IRON AND VITAMINS. QUAIL EGGS LOOK SMALL, BUT OF HIGH NUTRITIONAL VALUE. JAPAN ' S BOOK " STEAMING " USED TO EQUATE QUAIL EGGS WITH GINSENG AND SNAKES, AND HAD SOME EFFECT ON LUNG DISEASE, RIBITIS, ASTHMA AND HEART DISEASE。

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Steps for Salt eggs

  • Make Salt eggs step 0
    1
    The material has 22 quail eggs
  • Make Salt eggs step 1
    2
    Clean up the quail eggs。
  • Make Salt eggs step 2
    3
    Dry the water on the eggs。
  • Make Salt eggs step 3
    4
    Take a bigger bowl and put salt on the bottom。
  • Make Salt eggs step 4
    5
    Put in quail eggs, set aside from the saliva siege。
  • Make Salt eggs step 5
    6
    7. Falling into the remaining salt。
  • Make Salt eggs step 6
    7
    ...in the 130-degree preheated mid-level for about 20 minutes。
  • Make Salt eggs step 7
    8
    The eggs of the quail are saline-shaped and sticky。

    • Salt eggs Make Tips

    Still rambling on* Many people say you must use coarse salt, but that's not necessarily true. I tried using fine salt, and actually, the result is pretty good and not too salty. However, the salt must be stir-fried first, otherwise, the moisture from the salt might get into the eggs. When roasting, be sure to use low temperature; if it's too high, the eggs might explode. If you don't have an oven, you can use a pan instead; the time will be relatively shorter, but you must definitely use low heat. Adjust the oven time according to the situation (take an egg and crack it open to check if it's done), and if not, roast for a few more minutes.

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