I use Panko breadcrumbs for this recipe. They are available from most supermarkets and they are more airy and flaky than ordinary white breadcrumbs giving a lovely crunchy texture to the eggs. You can, however, use normal white crumbs.
Sausage meat coating
300 gms very good quality Sausage Meat
½ Teasp Mustard
Good pinch Paprika
1 Sprig fresh sage - leaves stripped and finely chopped
1 Large Spring Onion finely chopped
½ Teasp Sea Salt
A good shake of Black Pepper
For the frying
100 - 120 gms of Panko Breadcrumbs
90 gms Plain Flour
2 Free Range Eggs - Beaten
12 Free Range Quails Eggs
Vegetable oil for deep frying
1. Place the quails eggs in a pan and pour on boiling water, cook for 2 minutes then run cold water over the eggs for 2 - 3 minutes, drain.
2. Tap and roll the eggs very carefully to loosen the shells and peel....fiddly, but if you get under the membrane they come off quite easily. Set aside.
3. Place all the ingredients for the sausage meat coating in a bowl and using your hands mix well together.
4. Place a marble sized piece of the mixture on to a board and flatten into a small rough circle.
5. Place the egg in the middle and carefully fold the sausage meat around the egg until it is completely encased. Do the same with all the eggs.
6. Roll all the balls in flour.
7. Coat in beaten egg and then roll firmly in the breadcrumbs making sure that they are completely covered in the crumb.
8. Heat the oil to 180°C. If you are not using a deep fat fryer fill a robust pan up to a level of about 8cm.
9. Lower one egg into the pan and cook for 4 minutes. Remove and cut through to ensure that the sausage meat is cooked. If not, extend the time slightly.
10. Cook the rest of the eggs in 2 batches until perfectly golden and crisp and drain on kitchen paper.
11. Serve with a good sprinkling of salt.