Ingredients

• 6 quails’ eggs
• 250g/9oz white crabmeat
• picked through
• 1 free-range egg yolk
• 1 tbsp fresh tarragon
• chopped
• salt and freshly ground black pepper
• 50g/1¾oz plain flour
• seasoned with salt and freshly ground black pepper
• 1 free-range egg beaten with 50ml/2fl oz milk
• 50g/1¾oz panko breadcrumbs
• sunflower oil
• to deep-fry

Directions

• Boil the quails’ eggs in a pan of boiling salted water for 2½ minutes
• drain and peel.
• In a bowl mix the crab with the egg yolk
• tarragon
• salt and pepper.
• Wrap this mixture around the quails’ eggs
• covering them completely.
• Prepare three bowls: one with plan flour
• another with the egg and milk
• and another with breadcrumbs
• Dip the quails’ eggs into first the flour
• then the egg wash and finally into the breadcrumbs.
• Fill a deep-sided pan up to a third with sunflower oil and heat to 160C/325F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the eggs into the oil and cook for about three minutes
• or until golden-brown
• then take the eggs out and drain on a plate lined with kitchen paper.