A scotch egg consists of a hard-boiled egg encased in sausage meat. Recreate this sausage-and-egg snack with this easy recipe.Â
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Soft Yolk Scotch Egg Recipe
Learn how to make this British dish!
Ingredients
Soft Yolk Scotch Egg Ingredients
- 1 large Egg
- 120 Grams ground pork
- 1 teaspoon Korean chili powder (gochugaru)
- 1/2 teaspoon paprika
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon balsamic vinegar
- 1/2 teaspoon Salt
- Oil for deep-frying
- all-purpose flour for dredging
- 1 Egg beaten
- Japanese breadcrumbs
- Arugula to serve
- all-purpose flour for dredging
- 1 Egg beaten
- Japanese breadcrumbs
- Arugula to serve
Instructions
- Medium-boil 1 large egg; peel and set aside.
- Combine ground pork, Korean chili powder (gochugaru), paprika, garlic powder, ground cinnamon, balsamic vinegar, and salt; mix well. Cover and chill for 30 minutes.
- Form mixture into a flat disk then use it to wrap the egg until completely covered, forming a ball. Heat oil in a deep, heavy-bottomed pan, making sure there is enough oil to submerge the meatball. Dredge meatball in all-purpose flour, dip in beaten egg, then in Japanese breadcrumbs.
- Deep-fry for about 7 minutes, turning the ball occasionally for even cooking. Serve Scotch egg on a bed of arugula or mixed greens, and with sweet-chili sauce on the side.
- Combine ground pork, Korean chili powder (gochugaru), paprika, garlic powder, ground cinnamon, balsamic vinegar, and salt; mix well. Cover and chill for 30 minutes.
- Form mixture into a flat disk then use it to wrap the egg until completely covered, forming a ball. Heat oil in a deep, heavy-bottomed pan, making sure there is enough oil to submerge the meatball. Dredge meatball in all-purpose flour, dip in beaten egg, then in Japanese breadcrumbs.
- Deep-fry for about 7 minutes, turning the ball occasionally for even cooking. Serve Scotch egg on a bed of arugula or mixed greens, and with sweet-chili sauce on the side.
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