Turkey Scotch Eggs with Siracha Mayo
These mouthwatering treats blend the classic comfort of Scotch eggs with a modern twist. Imagine perfectly seasoned turkey sausage hugging a soft-boiled egg, all encased in a crispy, golden breadcrumb shell.
The real magic happens when you dip these beauties into our homemade Sriracha mayo – it’s a match made in flavor heaven. Whether you’re prepping for a cozy brunch or looking to impress at your next gathering, this recipe is your ticket to culinary success.
Turkey Scotch Eggs with Siracha Mayo
These Turkey Scotch Eggs put a bold spin on the classic, wrapping perfectly soft-boiled eggs in a savory mix of turkey, pork, miso, and aromatic spices. Coated in crispy Panko breadcrumbs and fried to golden perfection, they deliver the perfect crunch with every bite. Served with a creamy, spicy Sriracha mayo, this dish is a deliciously indulgent breakfast, snack, or appetizer that’s sure to impress!
Ingredients
- 6 eggs
- 300 g ground turkey
- 50 g ground pork
- 5 g miso
- 12 g pureed ginger
- 14 g chili (finely diced)
- 3 fillet anchovies (minced)
- 25 g confit onion (roughly sliced)
- 2 g salt
- 1/2 cup all-purpose flour (for coating)
- 2 eggs beaten (for egg wash)
- 1 cup panko breadcrumbs
- oil (for frying)
Sriracha Mayo
- ½ cup mayonnaise
- 1 ½ Sriracha
- ½ tsp lemon juice
Instructions
- Boil the eggs: Bring a pot of water to a boil and gently lower in the eggs. Boil for 5 minutes 30 seconds, then transfer immediately to an ice bath to cool for 5 minutes. Carefully peel the eggs and set aside.
- Prepare the meat mixture: In a large bowl, combine ground turkey, ground pork, miso, ginger, chili, anchovies, confit onion, and salt. Mix until well incorporated.
- Wrap the eggs: Divide the meat mixture into six equal portions. Flatten each portion in your palm, place a peeled egg in the center, and gently encase it with the meat, rolling to smooth out any seams.
- Chill: Place the coated eggs on a tray and refrigerate uncovered for 30 minutes. This helps the meat firm up and dry the surface for better frying.
- Coat the eggs: Roll each wrapped egg in flour, then dip into the beaten egg wash, and finally coat with Panko breadcrumbs, pressing gently to adhere.
- Fry: Heat oil to 160°C (320°F). Fry the Scotch eggs for 6 minutes, turning occasionally, until golden brown and crispy.
- Serve: Let rest on a paper towel and serve warm with Sriracha mayo or your favorite dipping sauce.
Sriracha Mayo
- Whisk together mayonnaise, Sriracha, and lemon juice (if using). Adjust spice level to taste.
Notes
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