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Asian Scotch Eggs

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 Scotch eggs
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Ingredients

6 large eggs

1 pound ground chicken 

2 teaspoons rice vinegar

2 teaspoons soy sauce

2 teaspoons sugar

A few good grinds of black pepper 

2 scallions, minced 

1 1/2 teaspoons ground ginger 

1/2 cup all-purpose flour 

2 teaspoons kosher salt 

1 cup panko breadcrumbs 

Canola oil, for frying

Directions

Special equipment:
a deep-frying thermometer
  1. Bring a large pot of water to a boil. Carefully lower in 4 of the eggs and boil for 5 minutes (this is for a runny yolk; if you want it firmer, add a bit of time). While they're boiling, prepare a large ice bath. When 5 minutes is up, immediately place the eggs in the ice bath.
  2. In a large bowl, combine the chicken, rice vinegar, soy sauce, sugar, black pepper, scallions and 1 teaspoon of the ginger.
  3. In 3 smaller bowls, set up your breading station. In the first bowl, combine the flour, 1/4 teaspoon ginger, 1 teaspoon salt and black pepper to taste. In the second, whip up the remaining 2 eggs with a splash of water. In the third bowl, combine the panko, some black pepper and the remaining 1 teaspoon salt and 1/4 teaspoon ginger.
  4. Working with wet hands, divide the chicken mixture in 4 parts. Place them on separate squares of parchment paper and flatten out into circles, about 1/2-inch thick. Peel the eggs, coat them in the flour mix and then wrap each in the chicken mix. It helps if you fold up the parchment paper to help the chicken onto the egg.
  5. Once the egg is fully encased in the meat, coat it in the flour mix, then the egg mix and then the panko mix. Place back on the parchment and hold in the freezer until the rest of the eggs are ready to go.
  6. Fill a large pot with 3 to 4 inches of oil and heat it to 350 degrees F. Fry the Scotch eggs until golden brown and cooked through, 5 to 6 minutes. Enjoy!