Partridge quail eggs boiled 3-4 minutes.

1, cooking quail eggs first Sheng cold water to put the eggs until boiling and then cook for 3-4 minutes to cook, do not add water in the process.

2, in order to prevent the quail eggs in the process of cooking shell cracked, you can use tap water to soak for a while before cooking.

3, after cooking want to keep the eggs tender or good peeling a little, after cooking the eggs up and then soak in cold water for a while.

Quail eggs shell mostly gray-white, mixed with reddish-brown and purple-brown mottled, quail eggs weigh about 10g, smaller than pigeon eggs, but the nutritional value of three times higher than eggs. High-quality quail eggs bright color, hard shell, yolk is dark yellow, protein viscous.

How to shell faster:

1, first put the quail eggs in boiling water to cook, and then put the cooked quail eggs in cold water to soak a few minutes. Then take out the quail eggs with hand pressure on the table rolling a few rounds (attention to rolling when not too hard or else flattened), in accordance with the above method of treatment after the quail eggshell gently tear it off.

2, the cooked quail eggs into a sealed box, add a little water, cover the lid. Squeeze it with your hand and shake it for 3 or 4 minutes. Open the lid of the box and then peel, quail eggshell can be fast and good to peel off, and will not hurt the egg white at all.

3, add a little salt in the water to cook quail eggs, because salt can promote the protein contraction, separated from the shell, peeling up much easier.

4, quail eggs cooked, to be quickly placed in cold water, which is the use of the principle of thermal expansion and contraction, so that the egg white and eggshell further separation.