Quail eggs are a unique dietary product that has a higher content of vitamins and microelements than a chicken egg, easily digestible proteins and fats, iron, and essential amino acids. The unique properties of quail eggs are manifested in the fact that they are able to successfully treat many human diseases, and are also a valuable and balanced food product for children and adults, in the diet of both a sick person and a healthy one.
The main enemy of those people who prefer to drink raw eggs is salmonellosis. Many deaths associated with salmonellosis are recorded every year. Quails have a body temperature of 44 degrees, which is 30 degrees higher than chickens, so the development of the salmonella pathogen is impossible for them, and quail eggs can be eaten both boiled and raw without fear of getting sick with salmonellosis. This property of quail eggs is especially important in the diet, because when eating raw eggs, all vitamins and minerals remain unchanged and benefit the person, while some of the nutrients are lost during heat treatment.
Quails are distinguished by excellent health and high immunity, which makes the use of quail eggs safe for human health.

Quail eggs are used in the treatment of:
1) Diseases of the gastrointestinal tract, ulcerative gastritis, peptic ulcer of the stomach and duodenum.
2) Reduced immunity, after prolonged illness and undergone surgery.
3) Anemia of various etiologies, after massive blood loss and trauma.
4) Severe headaches, migraines, spasms of cerebral vessels, cerebrovascular accident.

5) Chronic pneumonia and prolonged bronchitis, chronic diseases of the upper respiratory tract.
6) Bronchial asthma.
7) Tuberculosis.
8) Radiation sickness and the consequences of exposure to accelerate the removal of radionuclides from the human body.
9) Hypertension and hypotension.

10) Toxicosis of pregnancy, anemia in pregnancy.
11) Eye diseases: glaucoma, cataract, retinal detachment.
12) Dystrophies, for building muscle mass.
13) With sexual dysfunctions, with impotence and erectile dysfunction.
14) Diabetes mellitus, with diseases of the pancreas.

Quail eggs are not cause diathesis, therefore they are widely used in the nutrition of children prone to allergic reactions to chicken eggs.
There are certain norms in accordance with which quail eggs should be eaten.
1 – 3 years – 1-2 eggs per day.
3 – 10 years – 3 eggs per day.
10 – 18 years – 4 eggs per day.
18 – 50 years – 5-6 eggs per day.

Quail eggs have a large amount of B vitamins in their composition, which improves the conductivity of the nervous tissue and improves the activity of the human nervous system. Phosphorus, iron and potassium improve memory, prevent the destruction of bones and teeth, strengthen blood vessels and nourish the heart muscle. There is no cholesterol in the quail egg, which makes this product especially valuable in a healthy diet.
Quail eggs are stored for a very long time, at room temperature they will not deteriorate for one month, and in the refrigerator – up to two months. This preservation is carried out by a special amino acid – lysocin, which prevents the reproduction of putrefactive microflora and has antibacterial properties. Lysocin helps to get rid of human infectious diseases with regular use of quail eggs.

Quail eggs should be drunk raw, 30 minutes before meals. Children can stir quail eggs raw in a ready-made portion of porridge, mashed potatoes or soup, make milkshakes with eggs and honey.
Quail eggs are not приносят вреда ни одному органу в организме человека. They do not contain cholesterol, cannot contain salmonella, do not lead to urolithiasis. Quail eggs can be widely used in the diet of sick and debilitated people, as well as children from 1 year old. In addition, quail eggs are a very tasty product that is used to prepare various dishes.

Cooking basics with quail eggs.
Quail eggs are used to make scrambled eggs, sauces, sandwiches, salads, eaten boiled and raw.
Boil eggs for 3 minutes, then pour cold water. After 5 minutes, you can peel the eggs in the usual way.
To clean quail eggs, you can use a solution of 2 parts table vinegar and 1 part water. After boiling, put the eggs in the solution and soak in it for 3 hours. The shell is completely dissolved.

As an alternative to scrambled eggs, you can pour a quail egg into a boiled champignon hat or a small peeled tomato inside, bake in the oven.
For storage in in the refrigerator of ready-made eggs, they can be marinated, after boiling and peeling. For the marinade, take a glass of water, half a glass of table vinegar, black pepper – 10 peas, 3 pcs. cloves, 1/2 tsp cinnamon, 1 tsp sugar, 1/2 tsp salt, 3-4 garlic cloves. Boil water, pour in vinegar, put sugar, salt, spices, boil for 1-2 minutes, remove from heat and cover. Put the peeled boiled quail eggs in a suitable jar, pour the cooled marinade over. Store the jar in the refrigerator; eggs can be stored this way for up to 2 weeks.

To prepare a cocktail, pour 1-4 quail eggs into half a glass of non-cold milk (depending on the age norm), put 1 tsp. honey, you can pinch cinnamon, beat the mixture well with a mixer.
To prepare mayonnaise, beat the yolks of 8-10 quail eggs with 1/2 tsp. salt, 1/2 tsp sugar, 1 tsp mustard. Add 100 ml of vegetable oil drop by drop, without stopping whisking. When the mass has acquired splendor, pour 1 tbsp into it. lemon juice, beat until smooth and place in the refrigerator. It is good to season salads with this sauce; for baby food, it is recommended not to put mustard in mayonnaise. If whipping occurs with a mixer, you need to select the lowest speed.
The unique properties of quail eggs have been known since ancient times, and today they do not lose their relevance. Quail eggs are successfully used in dietary nutrition, do not cause allergies and are a healthy and tasty product.