Freshly cooked or jarred, this eggs with brownish shell dotted with dark spots is a common snack at botecos around the country. Weighing about 10 grams (1/3 oz.), less than a fifth of a chicken egg, it has more phosphorus, iron, calcium, protein and saturated fat than the latter, proportionally. Despite its small size, it can also be fried or poached, mainly to be added to appetizers and other finger food. It is often sold in supermarkets cooked, peeled, and jarred in a brine solution.