Quail Eggs 18s.
Quail eggs are considered a delicacy in many parts of the world, including Asia, Europe, and North America. In Japanese cuisine, they are sometimes used raw or cooked as tamago in sushi and often found in bento lunches. In some other countries, eggs of quail are considered less exotic.
Ingredients:
100% Quail Egg.
Allergen:
Contain: Egg.
See ingredients in bold.
Features:
Quail eggs can be served in the half shell, in first course dishes, canapés, salads, or simply with celery salt.
For best results when boiling quail eggs, use when the eggs are at their freshest.
Usage:
Ideal for boiling, frying.
Preparation:
Quick fry or boiled.
Boil - From Ambient. To soft boil: place in gently boiling water for 1 minute, leave eggs in the water for a further 30 seconds, remove and peel the shells then serve.
To hard boil: Place in gently boiling water for 2 1/2 minutes, remove, run under cold water and then peel the shells and serve.
Storage:
Store in a cool dry place away from direct sunlight.
For Best Before End: See packaging.
Packaging:
Box
Weight:
18 Quail eggs.
Country of Origin:
France
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