Place eggs in a medium-sized saucepan and cover with salted water. Stir very gently until the water boils (this will center the yolks). Now cook for 5 minutes, remove and let cool in a bowl with cold water.
Mix the chicken, ginger, chives and mustard in a bowl. Peel the eggs and roll them in the flour. Divide the chicken mixture into 12 servings. Cover each egg with 1 portion with damp hands. Brush the coated eggs with the beaten egg and toss in the breadcrumbs. Shake off excess.
Heat the oil in a deep pan and fry the eggs until golden brown. Drain on kitchen paper. Serve hot, either whole or halved.
Tip: Prepare Scottish quail eggs up to 4 hours in advance and keep covered in the refrigerator. Fry just before serving and garnish with fresh herbs. Serve with lime wedges and chives or other side dishes of your choice.
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