QUAILS AND QUAIL EGGS–REPLACEMENT FOR AMERICAN CHICKEN
Quail eggs are small speckled pearls that nature gives us. Since ancient times, this delicacy has been prized as a dietary and healing food. While quail eggs are so small (10-12 g), they are packed with many biologically active substances we need to be healthy.
They are an abundant source of useful trace elements and vitamins. Their nutritional value is 3-4 times higher than that of chicken eggs. They contain 13% proteins while chicken eggs provide a bit more than 11%. Quail eggs contain 140 vitamin B1 compared to 50 μg in chicken eggs, and they contain twice as much vitamins A and B2.
QUAIL EGGS NEXT TO CHICKEN EGGS
And quail eggs provide five times as much iron and potassium as chicken eggs. They also are richer in phosphorus and calcium.
Due to their amazing content, quail eggs are considered as a dietary food. The thing is quail eggs do not have “bad” cholesterol (LDL) and are very rich in “good” (HDL) cholesterol, so even seniors can eat them.
Unlike chicken eggs, they do not cause allergy and diathesis. What’s more, they can help fight allergy symptoms due to the ovomucoid protein that is even used in the production of some antiallergic drugs.
Regular consumption of quail eggs can help against many diseases. The quail egg is prized as a dietary and healing food. It is recorded that Chinese medical practitioners have used quail eggs for thousands of years to remedy aliments such as rhinitis, asthma, hay fever, spasmodic cough along with skin conditions such as eczema and psoriasis.
Dr. Pinna says:
I have given up on eating American Chicken and American Chicken eggs.
Why? Because the American Chicken is no longer a chicken. The American Chicken is a fat bag of hormones and antibiotics!
My father’s friend had a chicken farm and I went there as a boy. Those chickens would scratch the dirt and eat worms and bugs and anything edible found on the ground.
Those chickens were not skinny but they were not fat. Their meat had a delicate taste of all the food they had scratched out of the ground, had digested and had passed into their flesh.
When we left the chicken farm we would bring two live chickens with us. Also, a basket of chicken eggs. I loved those eggs. Their yolks were a deep red-gold and when the eggs were fried, I had the pleasure of sticking toast smeared with fresh butter into those partly cooked yolks. Nothing could be better.
As a Sardinian boy, I had the duty of killing the chickens. I will spare the reader the details, but it was done quickly and painlessly. Then came a two hour messy period of pulling feathers, singeing pin feathers and performing surgery on the body.
We always found the oviducts filled with un-delivered eggs. These eggs without shells were also fried and were more delicious than the eggs with shells.
TODAY, I DO NOT EAT AMERICAN CHICKEN OR AMERICAN CHICKEN EGGS!
The American farmer has been transformed into a greedy corporate gangster.
Chickens are smashed together in huge factories where they are fed hormones, antibiotics and food that no natural bird, even a vulture, would ever eat.
When I see these monsters in the supermarkets with huge breasts and yellow fat flowing from every pore I turn away in disgust. (In Australia, by the way, the chickens are still natural and taste as good as ever.)
Instead of chicken eggs, I eat quail eggs, which I had learned were favored by the Chinese for thousands of years. I do not eat the quail eggs raw, as many suggest. My training in medicine has made me frightened.
I do eat quail meat, although, I must admit, there is much more work involved in terms of removing the tiny bones. Nothing is free. The little work involved in deboning quails pays off as a delicious morsel, far better than any American Chicken dish made by the best chef.
Popularity: 1% [?]
Filed Under: Food
Where can I find quail meat and quail eggs?
Dr. Pinna says…,
I find quail eggs and quail meat in almost every
“Asian” specialty store. The eggs are fresh and are
dated. Most come from Canada or Pennsylvania.
The meat is frozen and comes in packages
of six. It is also dated.
The eggs are simple to prepare.
The quail meat requires thought and
cooking skills.
A quail meat dish can be a work of
art or a dried very bad mistake.
Read, watch videos and study.
It is almost like playing a tough game
of Chess.
If you win, you’ll be very happy.
Dr. Pinna