Sous-Vide Quail Egg Omelet in a Jar

Name: Sous-Vide Quail Egg Omelet in a Jar
Cook time: 1 h 34 min
Total time: 1 h 34 min
Yield: 1 dish
Ingredients: Quail eggs; Chicken broth; Table salt

Quail eggs provide complete protein and give the omelet a delicate, fine texture. A small jar makes a portion that can be chilled and diced for a salad.

Ingredients

Include ingredient	Ingredient	Qty, g
Include ingredient: Quail eggs	Quail eggs	Ingredient quantity for Quail eggs in g
Include ingredient: Chicken broth	Chicken broth	Ingredient quantity for Chicken broth in ml
Include ingredient: Table salt	Table salt	Ingredient quantity for Table salt in g

	Product release:	89
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

1 34
	Mix	2
	Whisk with a mixer	2
	Cooking sous-vide	1
	Cool down	30

Macronutrients in 100 g

Proteins	10.6
Digestible proteins	10.3
Fats	9.4
Plaid	0
Net carbohydrates	0.4
Calories	134 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	30.1
Disease inflammatory index, DII	-0.29
Antioxidant, ORAC	17

Calories per dayGenderGrowth

Weight loss	Detention	Set
14%	10%	8%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B12	52524844411
B7	52524513161
B2	485745104211
B5	30302550151
A	1418163188
B9	1313926135
B6	9962041
B1	9971751
D	666611
E	6661211

Minerals

Nutrient	% of RDA
Chlorine	11711711714211730
Sodium	8383831597638
Acetylcholine	384946832110
Iron	37161129206
Selenium	36363366205
Phosphorus	26262636189
Collagen	1313131372
Zinc	1115112322
Calcium	555554

Lipids

Nutrient	% of RDA
Cholesterol	236236236944?472
Arachidonic acid (AA, Omega-6)	3911879236?24
Palmitic acid (Saturated)	12121218?24
Stearic acid (Saturated)	68810?16

Amino acids

Nutrient	% of RDA
Histidine	19272756?13
Tyrosine	11161139207
Phenylalanine	11161633207

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Mixer, Sous-vide

5 kg

Servings: 1 (1 serving ≈ 89 gram)

Digestion time: 3 hour

Complete protein: ✔

Combine the chicken broth (15 g) with quail eggs (70 g) and table salt (4 g), then whisk lightly so a few bubbles remain in the mixture.

Pour the mixture into a clean, low jar of about 100 ml. Cover with a lid and tighten it with fingertip pressure only.

Cook sous-vide at 78°C for 60 minutes. If serving later, tighten the lid and cool the jar promptly in ice water for about 30 minutes.

Serve immediately. Maximum storage time: 3–4 days.

Published: 11.10.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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