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How do the Chinese use quail eggs?

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In china, quail egg is also common in many dishes: In zongzi: In chaffy dish: In soup: In hotpot: In barbecue: In pot-stewed fowl: In buns: In egg and rise wine:. read more

In china, quail egg is also common in many dishes: In zongzi: In chaffy dish: In soup: In hotpot: In barbecue: In pot-stewed fowl: In buns: In egg and rise wine: This page may be out of date. Save your draft before refreshing this page. read more

Quail eggs are common in Chinese cooking, along with other specialty eggs. They are also popular in Japanese cuisine, where they are used in soups, salads and even sushi. You can use quail eggs in any recipe that calls for chicken eggs. read more

A serving of 5 quail eggs is only 71 calories compared to 155 in a chicken egg. Quail eggs do contain cholesterol but it is the good cholesterol, not the bad. Quail eggs contain 13 percent proteins compared to 11 percent in chicken eggs. Quail eggs also contain 140 percent of vitamin B1 compared to 50 percent in chicken eggs. read more

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