Scotch eggs

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 4

While Scotch eggs are a traditional British snack, this recipe gives them a wonderful Asian flavor thanks to the special spices mixed into the chicken mince. These include rice vinegar, soy sauce, sugar, pepper, green onions, and ginger. Hard-boiled eggs are wrapped in a thin layer of the seasoned mince, then coated in breadcrumbs and fried in plenty of oil until golden brown and crisp. Ideally, Scotch eggs should have a runny yolk, but hard-boiled ones can be used as well. For an especially crispy crust, coat the eggs in Japanese panko breadcrumbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 large eggs
450 g of minced chicken
2 tsp. rice vinegar
2 teaspoons soy sauce
2 teaspoons of sugar
Freshly ground black pepper
2 green onions, chopped
1.5 tsp ground ginger
0.5 cups premium flour
2 teaspoons coarse salt
1 cup panko breadcrumbs
Rapeseed oil, for deep-frying
Special equipment: deep fat thermometer

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Recipes with similar ingredients: eggs, minced chicken, rice vinegar, soy sauce, green onions, ground ginger, panko breadcrumbs

Cooking the dish according to the recipe:

Bring a large saucepan of water to a boil. Carefully lower 4 eggs into the boiling water and cook for 5 minutes (this is for a runny yolk; if you want a firmer yolk, cook a little longer). While the eggs are cooking, prepare a large ice bath. After 5 minutes, immediately transfer the eggs to the ice bath.
In a large bowl, combine ground chicken, rice vinegar, soy sauce, sugar, black pepper, green onions and 1 teaspoon ginger.

Set up a breading area by placing 3 shallow bowls nearby. In the first bowl, combine the flour, 1/4 teaspoon of ginger, 1 teaspoon of salt, and black pepper to taste. In the second bowl, beat the remaining 2 eggs with a little water. In the third bowl, combine panko breadcrumbs, a little black pepper and the remaining 1 teaspoon salt and 1/4 teaspoon ginger.
Wet your hands and divide the chicken mixture into 4 balls. Place them on separate square sheets of parchment paper and flatten them into circles about 1 cm thick. Peel the eggs, roll them in the flour mixture, and then wrap each one in the ground chicken, using the parchment paper as a guide.
Once the egg is completely sealed in the meat, roll it in the flour mixture, then in the egg, and finally in the breadcrumbs. Place it back on the parchment paper and put it in the freezer while you assemble the remaining eggs.
Pour 7-10 cm of vegetable oil into a large saucepan and heat it to 175°C. Fry the Scotch eggs until golden brown, 5-6 minutes. Enjoy!

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Stuffed dishes / Deep-frying / Appetizers / Beer snacks / Egg appetizers / European cuisine / English cuisine

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