Ingredients

Steps

• Boil quail eggs in salted water for 2.5 minutes, then drain and peel.
• Mix crabmeat with egg yolk, tarragon, salt, and pepper in a bowl.
• Wrap the crab mixture completely around each quail egg.
• Set up three bowls containing flour, the egg-milk wash, and breadcrumbs.
• Coat each egg in flour, then egg wash, and finally breadcrumbs.
• Heat sunflower oil in a deep pan to 160°C.
• Fry eggs for three minutes until golden-brown and drain on kitchen paper.