Boil quail eggs for five minutes or until hard boiled. When done, cool and carefully peel off shells. Set aside.
In separate bowls or plates prepare:
* One cup of flour/cornstarch and lightly season with salt and pepper.
* Two eggs beaten and lightly season with salt and pepper
* One cup panko bread crumbs seasoned with Old Bay seasoning
Roll the eggs first on the flour, then dip in the egg and immediately rolled onto the panko bread crumbs until fully covered.
Then deep fry battered eggs until golden brown.
For the spicy mayo, place all ingredients in a bowl and whisk until well blended.
We like to serve the eggs on a bed of Japanese seaweed salad with each egg topped with a dollop of spicy mayo.
Tip: Quail eggs have very thin white. To keep the egg yolk centered, invert the egg and replace on the carton an hour before boiling. Peeling them require gentle hands.
EGG TEMPURA WITH SPICY MAYO
2 packs fresh quail eggs (each usually come with 18 eggs)
1 cup flour or cornstarch
1 cup panko bread crumbs
1 teaspoon Old Bay seasoning
Salt & Pepper
Vegetable oil for deep frying
3 tbsp good mayonnaise
1 tbsp siracha
1 tbsp honey
salt & pepper
Makes 36 eggs