- Make dressing by combining the first 4 ingredients in a small bowl. Slowly whisk in the olive oil. Refrigerate dressing until needed.
- Fill an 8" wide pot with about 2" cold water. Set over high heat and bring to the boil. Use a slotted spoon to lower the quail eggs into the water. Adjust the heat downward so the water just gently simmers. Set a timer and cook the quail eggs 2 minutes and 30 seconds.
- Fill a medium bowl with ice-cold water. When the egg timer goes off, use the slotted spoon to lift the eggs out of the pot and into the bowl. Let eggs cool 2 minutes, and then very gently crack and peel.
- Use a paring knife to make a slit in the casing of each sausage. Pull the casing off the sausages and discard it. Divide each casing-free sausage into 3 equal pieces.
- With lightly cold water dampened hands, press one piece of the sausage it a very thin, about 3” wide oval patty. Set a peeled quail egg in the centre of the patty. Now draw the edges of the patty up and around the egg until it’s completely covered. Set the sausage-wrapped egg on a plate. Repeat these steps with the remaining pieces of sausage and eggs.
- Place the flour in a wide and sided dish, such as a pie plate. Put the panko in a second similar dish. Place the chicken eggs in a medium bowl and beat well.
- Line a baking sheet with parchment paper. Coat a sausage-wrapped egg in the flour, then dip and thoroughly coat in the beaten egg. Now coat the sausage-wrapped egg in panko, gently pressing it on to help it adhere, and then set on the baking sheet. Coat the remaining sausage-wrapped eggs as you did the first.
- Heat the oil in your deep-fryer to 350˚F. Preheat oven to 200˚F. Set a wire-rack over a clean baking sheet. Working in batches, deep-fry the scotch eggs until richly coloured and the sausage is cooked, about 3 minutes. Set cooked scotch eggs on the wire rack and keep warm in the oven until all are fried.
- When all Scotch eggs are cooked, divide and arrange salad greens on each of 6 plates. Cut each Scotch egg in half and set 4 half eggs on each plate. Divide and set tomatoes, cucumber and green onions on each plate, drizzle each salad with dressing and serve.
Note: Panko, coarse, Japanese-style breadcrumbs, can be found in the Asian foods aisle.