- 6 large eggs
- 1 pound ground chicken
- 2 teaspoons each: sugar, soy sauce, rice vinegar
- a few good grinds of black pepper
- 1 1/2 teaspoons ground ginger
- 2 stalks green onions, minced
- 1/2 cup flour
- 1 cup panko bread crumbs
- 2 teaspoons kosher salt
- oil for frying (I use canola)
Adapted from food52.com
Bring a large pot of water to a boil. Carefully place four eggs in and boil for five minutes (this is for a runny yolk, if you want it firmer, add a bit of time). While they're boiling, prepare a large ice bath. When five minutes is up, immediately place the eggs in the bath.
In a large bowl, combine the chicken, sugar, soy sauce, rice vinegar, black pepper, 1 teaspoon of ground ginger, and the green onions.
In three smaller bowls, set up your breading station. In the first bowl, combine flour, 1/4 teaspoon ground ginger, 1 teaspoon of salt, and black pepper to taste. In the second, whip up the remaining 2 eggs with a splash of water. In the third bowl, combine the panko, remaining 1 teaspoon of salt, remaining 1/4 teaspoon of ginger, and black pepper.
Working with wet hands, divide chicken into four equal parts. Place them on separate squares of parchment paper and flatten out into circles, about 1/2 inch thick. Peel the eggs, coat them in a little flour, and then wrap each in chicken. It helps if you fold up the parchment paper to help the chicken onto the egg.
Once the egg is fully encased in the meat, coat it in flour, and then egg, and then panko. Place back on the parchment and hold in the fridge until the rest of the eggs are ready to go.
Fill a large pot with about 3-4 inches of oil and heat it to 350 f. Fry the Scotch eggs for 5-6 minutes, until they're golden brown and cooked through. Enjoy!