Scotch Eggs: Crispy Outside, Tender Inside
You can make perfect Scotch eggs with a crispy outside and tender inside right at home! The key is that the recipe is super simple and beginner-friendly! It's also very affordable! Once you learn this trick, you'll never need to wait in line to buy them again!
INGREDIENTS
- 6-7 eggs
- 500g ground meat (recommended ratio of 30% fat to 70% lean)
DIRECTIONS
Prepare the meat mixture:
Place 500g of ground meat in a large bowl. Add 1 teaspoon chili powder, 1 teaspoon sugar, 1/2 teaspoon fine salt, 1/2 teaspoon black pepper, and 1/2 teaspoon five-spice powder.
Mix thoroughly in one direction until the meat mixture becomes sticky. This will help the meat mixture hold together better.
Boil the eggs:
Bring a large pot of water to a boil, then gently place the raw eggs into the boiling water with a slotted spoon.
Boil for about 5 minutes until the eggs reach a soft-boiled consistency.
Remove the eggs and immediately place them in ice water to cool quickly, which will make peeling easier.
Once cooled, peel and set aside.
Wrap the eggs:
Divide the prepared meat mixture into 6 equal portions.
Take one portion of the meat mixture and place it on a piece of plastic wrap, then cover with another layer of plastic wrap. Use a rolling pin or your hands to gently flatten it into a thin sheet.
Place a peeled soft-boiled egg in the center.
Carefully wrap the meat around the egg, twist and seal the edges to ensure the egg is fully covered. Shape the wrapped egg.
Once done, place it in the refrigerator for 15 minutes to help the meat mixture firm up.
Coat the eggs:
In three separate containers, place flour, beaten egg, and breadcrumbs.
Take the chilled meat-wrapped egg, first coat it in a thin layer of flour, shaking off any excess.
Then dip it into the beaten egg to ensure it is fully covered.
Finally, coat it with breadcrumbs and gently press to make sure it sticks.
Frying:
Pour enough cooking oil into a pan and heat it to around 150°C (using a kitchen thermometer).
Carefully place the coated Scotch eggs into the oil and fry on medium heat for about 5 minutes until the surface is golden and the inside is cooked through. Remove and drain the oil.
Next, raise the oil temperature to about 180°C. Place the Scotch eggs back into the oil and fry for another 30 seconds to make the outer layer extra crispy. Remove and drain the oil.
Enjoy your perfect Scotch eggs!