Description
Crisp panko-crusted Scotch eggs are a fun, flavorful addition to any brunch or picnic. Homemade is surprisingly easy!
Ingredients
Units
Scale
- 1.5 lbs (680 g) minced pork meat
- 10 large eggs (10 large eggs) large eggs
- 1 cups (237 ml) all-purpose flour
- 2 large eggs (2 large eggs) large eggs
- 2 cups (473 ml) Panko breadcrumbs
- 1/2 tsp cayenne pepper
- 1/2 tsp mustard powder
- Salt
- black pepper
- Vegetable oil
Instructions
- Preheat the oven to 350°F (177°C).
- Season the minced pork with cayenne pepper, mustard powder, salt, and pepper. Cook a small portion of the minced meat to taste and adjust seasoning as needed.
- Place 10 eggs in a large saucepan and cover with cold water. Bring to a boil, then lower heat to simmer for 5 minutes for semi-soft yolks or 9 minutes for firmer yolks. Immediately transfer to ice water to cool. Peel carefully once cooled.
- Set three shallow bowls on the counter. Fill one with flour, the second with beaten eggs, and the third with Panko breadcrumbs.
- Lay out a sheet of cling film. Place a portion of the seasoned minced pork and flatten into an oval shape. Place a boiled egg in the center and use the cling film to mold the meat around the egg evenly. Remove the cling film and repeat for all eggs.
- Roll each meat-covered egg in flour, dip into the beaten eggs, then coat thoroughly with Panko breadcrumbs.
- Heat vegetable oil in a deep fryer or large pan to about 350°F (177°C). Fry the eggs until golden brown, about 4 minutes. Transfer to a paper towel to drain excess oil.
- Place fried eggs on a baking sheet and bake in the preheated oven for 10 minutes.
- Let the Scotch eggs cool slightly before serving. They can be eaten warm or at room temperature.
Notes
- For easier handling, chill the cooked eggs thoroughly before coating with the meat mixture.
- To ensure even cooking, fry the Scotch eggs in batches, avoiding overcrowding the pan.
- Leftover Scotch eggs can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 1 egg
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 200