Tested Recipe Adapted from Cooking with Dog
130g ground beef and pork or single ground meat
1/3 tsp salt
Black pepper, coarsely ground
1/2 tsp Japanese Worcester sauce or regular Worcester sauce
1/2 tsp tomato ketchup
15g bread crumbs
1/2 small beaten egg
30g cabbage leaf, chopped
2 soft-boiled eggs
All purpose flour
1/2 beaten egg
2 1/2 tbsp all purpose flour
Baby salad greens
First, let’s make the half boiled eggs. Reduce the heat to low and carefully place 2 eggs into a pot of boiling water. During the first 2 minutes, gently rotate the eggs to help the yolks to stay in the center. Boil the eggs for a total of five and a half minutes. Now, place the eggs into a bowl of ice water. Remove the shells in the water. The eggs are soft and delicate so be careful not to break them.
And now, let’s make the scotch eggs.
Add the bread crumbs to the beaten egg and stir to moisten.
For the batter, combine another beaten egg and the flour in a bowl. Stir to mix. Add a small amount of water until the batter has the desired consistency.
Now, place the mixture of ground beef and pork in a bowl and sprinkle on the salt and the coarsely ground black pepper. Add the Japanese Worcester sauce or regular Worcester sauce and the tomato ketchup. Combine all the ingredients with your hand. Make sure to thoroughly mix the meat until it becomes kind of gooey. Then, add the egg-moistened bread crumbs and the chopped cabbage leaves. Combine the ingredients again. Now, take half of the meat in your hand. And toss it from one hand to the other to remove the air inside. Then, flatten the meat. Dust the boiled egg with flour and wrap the egg with the meat. Make the thickness of the meat even and shape the Scotch egg into a ball. Now, coat the meat with the batter. Then, coat it with the bread crumbs. Repeat the procedure and you’ll have 2 large scotch eggs.
And now, let’s deep-fry the scotch eggs. Heat the oil to 170C in a pot. Adjust the shape and place each scotch egg into the oil. Don’t touch them until the batter firms up. Otherwise the outer layer will break apart. Then, with kitchen chopsticks, gently rotate the pieces to brown evenly. Deep-fry for about 5 and a half minutes until golden brown. Now, they are ready. Remove and drain the excess oil. Then, place the scotch egg onto a plate along with the salad. Enjoy the dish with mustard or you can add your favorite sauce to taste.
Scotch eggs are an English dish and authentic recipes use a hard-boiled egg and sausage meat. This version is inspired by a Japanese dish called menchikatsu, a breaded and deep-fried ground meat.