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

Smaller and more delicate than chicken eggs, quail eggs also feature a spotted meringue shell. They are considered a delicacy in many parts of the world, including Europe, North America and Asia. 100g of quail eggs contain much more protein, which is the building block of muscles, than chicken eggs. These unassuming tiny eggs are also a valuable source of vitamins - A, B, C, D, E, and K - and mineral salts - 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 dry and cool.