Purchase:
Quail eggs, (bird eggs). They are small and marbled or stained, beige and coffee. Keep Refrigerating.
Freshness:
When you buy them make sure they are in good condition, without blows and that their shell is Matt, not shiny, because usually they are not fresh. A fresh egg is also characterized by its solid, non-cracked shell. A lower quality egg is a dirty egg with a broken, fragile, rough or deformed shell. If you have cracked shell it is better not to consume it.
Uses:
Cooked for snacks (canapés) with different kinds of sauces and as garnish (accompaniment). Or as an ingredient in salads and rice dishes, among others.
Storage:
They are kept refrigerated in a vertical position with the tip down in their closed box, because they absorb the strong smells of the fridge, or in the door of this, so they retain their freshness. It should be remembered that the “useful life” of the product depends also on the freshness at the time of purchase and its subsequent storage and conservation.
Conservation:
Duration:
1 month aprox.
Tips:
A fresh egg when splitting, the unflattened, yellow-colored, bulging bud is seen with a central position. The clear, transparent slightly yellow, firm and dense (thick, viscous) and remains collected. Its smell should be soft and pleasant, to “egg”. When it is not fresh the yolk is flattened and the clear, thin and fluid (liquid) and extends into the container. Another way to know the freshness of an egg is by placing it in a container with salt water, if you go to the bottom is fresh and the more it floats is less fresh, and if it reaches the surface is damaged. Fresh eggs are better tasting and healthier. A blood point inside the egg is no problem, it simply retreats with a spoon.
Nutrients and properties:
(See nutrients and properties in eggs).
Note:
Do not freeze with shell. Do not buy dirty eggs and less with excrement, because of the danger of salmonella. Periodically check the condition of the product, its storage and conservation, to be able to consume it in time.
