First of all, cook the quail eggs: put them in a saucepan with cold water, bring to a boil and cook for about 3-4 minutes, then drain, let them cool a little under cold running water and shell them.

Lightly beat the normal egg with a little salt, then pass each quail egg first in the beaten egg and then in the breadcrumbs, 2 times, in order to obtain a thick and uniform breading.

Fry the eggs in hot seed oil, turning them to brown evenly, then drain on kitchen paper.

The breaded and fried quail eggs are ready, serve them immediately.

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