Boil quail eggs in simmering water for 4 minutes, then transfer immediately to an ice bath for 5 minutes. Peel gently under running water starting from the wider air pocket end.
8 quail eggs
Wrap each peeled egg with about 1 ounce of seasoned sausage, pressing meat evenly with no gaps. Pat the sausage smooth with damp hands and chill wrapped eggs for 15 minutes in the fridge.
8 quail eggs, 8 oz ground sausage, salt, black pepper, herbs, mustard
Set up a breading station with flour, egg wash (beaten egg with water), and breadcrumbs in three shallow bowls. Roll each chilled egg in flour, shake off excess, dip in egg wash, then coat completely with breadcrumbs. Press crumbs gently to adhere.
0.5 cup flour, 1 large egg, 1 cup breadcrumbs
Lightly spray breaded eggs with oil and place in a single layer in the air fryer basket with 1-inch gaps. Cook at 375°F for 10-12 minutes, flipping halfway, until golden brown and internal sausage temperature reaches 160°F.
oil spray
Rest cooked eggs for 5 minutes on a wire rack before slicing in half to serve, allowing juices to settle.
