Manchester Farms Fresh Quail Eggs - 15 Count
Quail Eggs, Fresh
Humane Certified. www.manchesterfarms.com. For convenience in opening quail eggs: Order Quail Egg Scissors: 1-800-845-0421 or visit www.manchesterfarms.com. Search web for benefits of quail eggs. Product of USA.
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Calories | Amount Per serving 15 | (-) Information is currently not available for this nutrient | ||||
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Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Total Fat | Amount Per serving 1g | 1% | ||||
Saturated Fat | Amount Per serving 0g | 0% | ||||
Trans Fat | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Cholesterol | Amount Per serving 75mg | 25% | ||||
Sodium | Amount Per serving 15mg | 1% | ||||
Potassium | Amount Per serving (-) Information is currently not available for this nutrient | 0% | ||||
Total Carbohydrate | Amount Per serving 0g | 0% | ||||
Dietary Fiber | Amount Per serving 0g | 0% | ||||
Total Sugars | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
Added Sugars | Amount Per serving 0g | 0% | ||||
Protein | Amount Per serving 1g | (-) Information is currently not available for this nutrient | ||||
Calcium | Amount Per serving (-) Information is currently not available for this nutrient | 0% | ||||
Iron | Amount Per serving (-) Information is currently not available for this nutrient | 2% |
Kosher
Safe Handling Instructions: To prevent illness from bacteria, keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. Tips for Boiling Quail Eggs: 1. Bring water to a hard boil with a 1/8 tsp of baking soda or white vinegar added (makes peeling easier). 2. Cook for 4-5 minutes. 3. Cool in ice water for 1-2 minutes. 4. Peel under running water for best results. Keep refrigerated at all times.
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Chemical Disclosure for Cookware