Ingredients
| Quail eggs soup | |
| 150 g | Rice |
| 5 pcs | Quail eggs |
| 5 g | Palm oil |
| 50 g | Carrots and sugar snap peas (sauteed) |
| Fresh fruit | |
| 50 g | Pear |
Cooking Instructions
Quail eggs soup
Poach quail eggs, shell and set aside. Saute red onion until color changes, add stock and seasoning. Cook until boiling, add quail eggs, cook for a while. Lift, then serve with drizzlke of chopped parsley.
| Level of difficulty | 3 of 5 |
| 412 kcal | Energy |
| 11.4 g | Protein |
| 190 mg | Phosphate |
| 89 mg | Sodium |
| 312 mg | Potassium |