To deep-fry quail eggs, they must be poached beforehand. And that's how it works. Put about 250 ml of white wine vinegar in a shallow bowl. Then you have to open the shell of the quail eggs without damaging the egg. This is not that easy as the quail eggs have a strong egg membrane.
This works best with a saw knife. Carefully saw open all around, remove one cap and carefully slide the egg into the vinegar. Do the same with the other eggs. Leave in the vinegar for about 10 minutes, which ensures that the egg whites wrap around the yolks nicely and that they look like eggs again after poaching.
In the meantime, bring a saucepan of water and a good dash of white wine vinegar to a boil. When it is boiling, switch to the lowest setting - under no circumstances should it boil bubbly. Now stir a strudel with the whipped cream, take the eggs out of the vinegar one by one with a spoon and add them to the hot water.
Leave the eggs in there for a maximum of 1.5 minutes and then lift them out with a spoon and place them in a bowl of cold water to interrupt the cooking process immediately. The poached eggs can stay there until further processing.
Now for deep-frying: To do this, first set up a breading line, small containers are recommended for this, which simplify a lot - I used creme-brulee forms. Put some flour in one bowl, the clumped egg in the second (add a little salt) and in the third a little breadcrumbs.
Now remove the eggs from the cold water - this is best done with a cake fork. Drain a little on paper towels. And then put the egg in the flour first. Now don't move the egg, but always move the small mold in a circle on the work surface, the egg then rolls through the flour and is coated all around with a wafer-thin layer of flour.
Now lift the egg out with the cake fork, pull it through the egg and then place it in the mold with the breadcrumbs and move the mold in circles again. Now put the eggs in the deep fryer and fry for a maximum of 2 minutes until light brown, then degrease on kitchen paper.