- 100g British turkey mince
- 10 quail eggs
- 1 tsp fresh tarragon, chopped
- Dried breadcrumbs (Japanese Panko are good)
- 1 egg, beaten
- Seasoned flour
- Sea salt
- Milled black pepper
Place the turkey mince in a bowl and mix in the chopped tarragon and salt and pepper.
Place the quail eggs in simmering water and cook for 1 minute remove from the heat and stand for 1 minute.
Refresh with cold water and peel the soft boiled eggs.
Lay the mince between some cling film and flatten out with your fingers.
Wrap the eggs with mince ensuring they are completely covered.
Coat the eggs in the seasoned flour, beaten egg and breadcrumbs.
Deep fry until golden. Cut the eggs in half, garnish with a little tarragon and serve.