Salt-baked quail eggs----oven version

Salt-baked quail eggs----oven version

Overview

Quail eggs contain protein, fat, carbohydrates, multiple vitamins, calcium, phosphorus, iron and other minerals. Their lecithin content is 3 to 4 times higher than that of eggs. Quail eggs are rich in lecithin and cephalin, which are indispensable nutrients for advanced neural activity and have brain-building effects. They are one of the rare choices during the World Cup. This oven version of salt-baked quail eggs saves time and effort.

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Ingredients

Steps

  1. Wash the quail eggs and drain them with kitchen paper

    Salt-baked quail eggs----oven version step 1

  2. Line a baking sheet with tin foil, place the quail eggs on the tin foil and wrap them in coarse salt

    Salt-baked quail eggs----oven version step 2

  3. Bake in the oven at 150 degrees for 25 minutes. When done, take it out and place it in the oven to continue heating for another five minutes.

    Salt-baked quail eggs----oven version step 3