• 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.