The Quail eggs
Quail egg production
Quails start laying between 6 and 10 weeks. At Eliel Farm, eggs are collected in 30-egg trays. However, at the customer’s request, trays of 15, 25, or 30 eggs can be delivered. Just like chicken eggs, eggs must be kept cool (refrigerator) because excessive heat can accelerate the multiplication of bacteria inside the egg, increasing the risk of deterioration. If you don’t have a refrigerator, it is important to turn the eggs regularly to ensure that the sides are always dry. Turning the eggs helps to retain moisture inside the shell.
Eating expired eggs can lead to bacterial infections such as salmonella, which may have developed in the expired egg. Symptoms are often similar to those of indigestion or gastroenteritis: diarrhea, nausea, vomiting.
Just like chickens, quails also eat egg feed during their laying.
Quail eggs are highly valued and recommended because they contain more phosphorus, iron, vitamins B1 and B2 than chicken eggs and also contain many antioxidants. They do not contain bad fats. Quail eggs are now considered dietary eggs. They are rich in protein and low in cholesterol. They are good for growth, bone strength, the brain and even the nervous system.
