They might be tiny, but they sure pack a punch: “Quail eggs are only half as big as chicken eggs, but they contain double the amount of vitamin B, more iron and less risk of salmonella,” boasts Bruno Baiba, who runs a farm in Latvia with some 4,000 quails.
Baiba, who was recently in Berlin to show off his wares as part of an international trade fair, says that each of his quails lays about two eggs every three days.
The farmer shows off one way to eat the eggs: fried on a stick. He uses a special griddle pan to make the snack, cracking eggs into spherical moulds and then placing a stick in them.
But the sky’s the limit when to comes to preparing the eggs: “You can marinate the boiled eggs in soy sauce. The yolk is great for creme brulees, while the egg white works well in cocktails,” says Baiba. – dpa
