There are about 35 quail eggs in a catty. The shell of fresh quail eggs is grayish white with reddish-brown or purplish-brown markings. Its color is bright, the shell is hard and shiny. When the quail eggs are opened, the yolk of fresh quail eggs is dark yellow, and the egg white is transparent and sticky. Quail eggs can be kept fresh for about 10 days at room temperature. If quail eggs are kept fresh in the refrigerator, they can generally be kept fresh for 1 month without deterioration.

Nutritional value of quail eggs

Quail eggs contain protein, fat, carbohydrates, vitamins and minerals such as calcium, phosphorus and iron, and its lecithin content is 3 to 4 times higher than that of eggs. Quail eggs are rich in lecithin and cephalin, which are indispensable nutrients in higher nervous activity and have the function of strengthening the brain.

Quail eggs are full of amino acids, rich in halo, and high-quality phospholipids, hormones and other essential components. The contents of iron, riboflavin and vitamin A are about twice as high as those of the same amount of eggs, while cholesterol is about one-third lower than that of eggs. Quail eggs also contain substances such as vitamin P, which can lower blood pressure, and are a good tonic for patients with cardiovascular diseases.