One of my favorite appetizers I’ve ever had was at the Tapa bar in Victoria, bacon wrapped dates stuffed with blue cheese. This salad is based on those flavors with the addition of fried eggs.
Place the eggs in a pot with cold water and a splash of vinegar then bring to a boil. Remove eggs after one minute of boiling. Let the eggs cool in the refrigerator for 30 minutes before peeling. I’m not going to lie, peeling quail eggs is pretty much the most annoying and complicated thing in the world, I always make extras because without fail I ruin a few every time. A toothpick, a sharp knife and tiny nail scissors help me get the darn things out. Next, gentility cover the tiny spheres in a beaten egg then roll in a panko, salt and chili pepper mixture, fry in hot oil for 30 seconds on each side or until golden brown.