Quail eggs (18 pieces in a pack) - SŁAWOMIR KAŁEK

Quail eggs are smaller and more delicate than chicken eggs and are characterized by a spotted meringue shell. They are considered a delicacy in many parts of the world, including Europe, North America, and Asia. 100 g of quail eggs contain significantly more protein, the building block of muscle, than chicken eggs. These inconspicuous, tiny eggs are also a valuable source of vitamins A, B, C, D, E, and K, and minerals such as iron, zinc, phosphorus, magnesium, manganese, calcium, copper, potassium, selenium, and calcium. Regular consumption of quail eggs can support the cardiovascular system and lower levels of bad cholesterol in the blood. Quail eggs can be eaten both raw and after heat treatment; in the former case, they retain more nutritional value.

RECOMMENDED STORAGE CONDITIONS
Store in a dry and cool place.