Scotch Eggs

  • 6 boiled eggs
  • 16 ounces ground meat (we used lean turkey)
  • flour
  • 2 eggs
  • Panko breadcrumbs
  • salt and pepper, to taste
  • Peel the boiled eggs and pat dry of any moisture
  • Place the ground meat into a bowl and season to taste
  • Measure out about 75 grams of meat to get 6 even sections
  • In 3 bowls place flour, scrambled eggs and Panko breadcrumbs to each (enough to dredge and coat the 6 eggs
  • In a pan, heat enough oil to cover half of the scotch egg
  • In the palm of your hand, flatten a section of the ground meat to mostly cover the boiled egg. Place the boiled egg in the center of the ground meat and softly mold the meat around the boiled egg until the egg is fully sealed within the meat
  • Cover the scotch egg in flour, then coat in scrambled egg, and coat the egg in the breadcrumbs being sure to pat the crumbs into the dredge mixture
  • We fried one egg at a time till the meat is cooked and the breadcrumbs are a deep golden color
  • Place the cooked scotch egg onto a wire rack to cool. Serve warm