Egg, Quail
| Egg, Quail in TCM:Explore the properties of Egg, Quail according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: neutral
Channels: SP, KD, LV
Flavors: sweet, salty
Tonifies: qi, blood, yang, jing
Special Properties:
clears damp
In terms of Traditional Chinese Medicine (TCM) Quail Egg is known for its ability to tonify qi, blood, and jing. Quail eggs also help to resolve dampness and may help with arthritis, memory decline, loss of concentration, and age-related macular degeneration[22].
In general the ancient Chinese medical texts cite that quail eggs enter the Spleen, Kidney, and Liver. The flavor of Quail Egg is sweet, and it is considered to be neutral to warm[22] in temperature.
For decline of vision due to macular degeneration scramble quail eggs with spinach and carrots daily. For help with memory and concentration eat hardboiled quail eggs regularly. [22]
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