"There's not a lot of meat on quails so the best way to eat these is with your hands - pull them apart, dip them in the sauces and get a bit messy," says Mat Lindsay. "There are two sauces: a tare, made with chicken wings; and our take on a Singaporean salted egg sauce."
Begin this recipe a day ahead to cure the yolks.
Begin this recipe a day ahead to cure the yolks.