Place the quail eggs in a saucepan of cold water, bring to the boil, then reduce heat to medium and simmer for 6 minutes. Remove, refresh under cold water, then peel.
Mix together the sausage meat and herbs, season with salt and pepper and divide into 12 balls. Roll each quail egg in flour, then enclose in a ball of sausage meat to completely cover. Roll in flour again, then dip in beaten egg and coat in breadcrumbs. Chill for 30 minutes.
Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C. (If you don't have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds if oil is hot enough.) Fry quail eggs in batches for 3-4 minutes until golden. Serve with a good-quality sea salt, and a glass of whisky on the rocks.
