Can quail eggs be made into Tea egg?

Quail eggs can be made into Tea egg with a more delicate taste. Quail eggs are small in size, high in protein ratio, and can absorb tea flavor faster. It is suitable for making mini Tea egg.

When making Tea egg with quail eggs, the eggshell should be thin, and the cooking time should be one third shorter than that of eggs to avoid the protein aging. The traditional Tea egg formula, such as black tea, anise, cinnamon and other spices, can be used for the preparation of marinade, but it is recommended to reduce the amount of soy sauce to prevent over salting. The surface pattern of quail eggs is more obvious, and the marble pattern presented after peeling is more exquisite and beautiful than that of eggs. Quail eggs have a high cholesterol content, with over 500 milligrams of cholesterol per 100 grams. People with high blood pressure or abnormal blood lipids should control their consumption. It is recommended that children consume no more than 5 pills at a time to avoid indigestion. During the marinade process, a small amount of hawthorn or tangerine peel can be added to help break down fat, making the marinade more refreshing and non greasy.

It is recommended to choose fresh eggs for making quail eggs Tea egg. Before cooking, gently tap the eggshell to form fine cracks for easy flavor. Refrigerate for no more than 3 days, and boil thoroughly when reheating. It can balance the salty taste when eaten with millet porridge or yam soup. For those with weak gastrointestinal function, it is recommended to remove the egg yolk and eat the protein part. If there is bloating or acid reflux, you can drink Chenpi Pu'er tea to relieve discomfort.