Ingredient: Quails' Eggs
A quail’s egg might be a tiny treat, but it is rich in nutrition, and contains more iron, vitamin B12, and certain antioxidants per gram than a hen’s egg, which makes it a more concentrated source of key nutrients. These little eggs are also a great provider of high-quality protein, selenium, and riboflavin, which are nutrients that support energy and immunity as well as brain development. They also contain essential fatty acids and choline, which can help the nervous system and may offer longer-term support for brain function as we get older.
Quail eggs have been eaten across many cultures for a long time, and in the UK, while they were once a feature of ‘80s entertaining and often presented on platters at parties during Christmas served with celery salt, they are now seen more often in everyday cooking.
They make beautiful mini scotch eggs and they soft boil quickly, so they are good fun for kids, to serve with mini soldiers. Try adding them to your salads or add to the top of mini quiches. Your kids will love to get involved with cooking them and peeling them (partly because they are easy to sneak into their mouths!). They are an easy protein-rich snack which is delicious all year round.
