Directions

1. Place the quail eggs in a pan of boiling water and cook for 2 minutes. Plunge eggs into a bowl of iced water and set aside.
2. Form the sausage meat into 8 flat patties.
3. Carefully peel the boiled eggs and gently pat dry.
4. Lightly dust each egg with a little of the potato starch and then enclose it inside a patty, shaping with your hands to ensure the egg is completely covered. Chill for 15 minutes.
5. Lay a sheet of greaseproof paper on your benchtop, on one half spread the remaining potato starch, and the other spread the breadcrumbs. Season the beaten egg with a little salt and pepper.
6. Roll the sausage-encased eggs in the potato starch, then in the egg, and finally in the breadcrumbs to coat well. (I like to add another coat of egg and breadcrumb to ensure a nice crust)
7. Chill again for 15 minutes.
8. Half-fill a deep-fryer or a large pan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil’s hot enough).
9. Fry the eggs, in batches, until golden.
10. Serve warm or cold.