Friday, February 26, 2010

Quail Eggs in Soy Dressing, and a misconception

There are many food/ingredient misconceptions I have had which I have come to realize quite recently. Ghee (is evil) is one such example. Look at what people are sharing with me about ghee in this Q n A board. Then, the permanent imprint in my head of VERY HIGH cholesterol in quail egg is another (avoid, avoid, high cholesterol!)

Due to ignorance and lack of the urge to seek it out in the past, I have tried to shun quail eggs (this is not about moderation but making better choices at times). More often, we take chicken eggs.

BUT, IN FACT, quail eggs have similar cholesterol level as chicken eggs and their nutritional value (proteins, vitamin B1, iron, potassium) is 3-4 X higher than that of chicken eggs. The proteins in quail eggs are also more digestible, thus kids and the elderly will be in much better shape to take quail eggs if they do want to eat eggs. Yay, now I can moderate among eggs, chicken eggs, quail eggs...


Hard-boiled eggs are also considered more digestible. The following is one easy side-dish that can be prepared.

Quail Eggs in Soy Sauce Dressing
Ingredients: A few hard-boiled quail eggs; [Dressing] 1/2 tsp of soy sauce (I use 1/2 tsp of dark soy sauce); 1/2 tsp or less of brown sugar; drizzle of sesame oil; 2-3 tbsp water to dilute the dressing.
Directions: Prepare the dressing by mixing in a bowl, then immerse the eggs in the dressing.


I love this with plain warm congee.

Egg recipes:
Sambal Chili Eggs
French Bean Omelette
Steamed Egg Custard
Egg Masala

Egg Cooking Tips and Tricks:
Egg Cooking Tips
Fuss-Free Half Boiled Eggs
Egg Traceability

Tag: ,