Boil quail eggs and regular eggs for 10 minutes. For soft-boiled eggs, boil for 8 minutes. Cool in cold water and peel.

Prepare egg wash by whisking eggs. Also prepare flour and breadcrumbs for coating. Have ground pork ready.

Peel the cooled quail eggs and set them aside.

Take a portion of ground pork and flatten it thinly.

Place one quail egg in the center of the pork.

Wrap the pork around the egg and seal it gently.

Roll the wrapped egg in flour.

Dip the floured egg in egg wash.

Coat the egg in breadcrumbs for the final layer.

Heat cooking oil until bubbles form around a wooden chopstick or breadcrumbs. Fry the coated eggs until golden brown.