Quail-egg from Ludwin

Quail-egg from Ludwin is kneaded from 12 quail eggs per one kilo of flour. Eggs of this once popular field bird were a treat served during official dinners. We invite you to travel back in time when dishes were made without any rush so that people could get the most of the flavour from each ingredient. The meals were served with care for every detail, on porcelain dishes, among bouquets of flowers, on embroidered tablecloths and doilies.

Quail-egg from Ludwin is kneaded from 12 quail eggs per one kilo of flour. Eggs of this once popular field bird were a treat served during official dinners. The members of the household and numerous guests sat at tables full of food, and the dining room was filled with the sound of conversations, laughs and the aromatic smell of various dishes.

The members of the household and numerous guests sat at tables full of food, and the dining room was filled with the sound of conversations, laughs and the aromatic smell of various dishes.

Wybite jaja
Wybite jaja, czyli masa jajeczna pasteryzowana

Eggs, that is pasteurised egg pulp

They are liquid whites and yolks from fresh eggs, without any germs. The pasteurisation process safeguards against the presence of, for instance, Salmonella bacteria.