Soft Yolk Scotch Egg Recipe

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.