Chicken Scotch Eggs

Serves: 4
Prep Time: 25 minutes
Cook Time: 10–12 minutes
Chill Time: 30 minutes (recommended for shaping)

Ingredients:

For the eggs:

• 4 medium eggs
• Salt and vinegar (for boiling water)

For the chicken meat coating:

• 400g ground chicken (thigh meat preferred for moisture). Our chicken thighs are great for this, you’ll just need to chop finely or use a food processor or a meat grinder
• 1 small onion or shallot, finely chopped
• 1 garlic clove, minced
• 1 tsp mustard (Dijon or English)
• 1 tsp Worcestershire sauce (optional)
• 1 tbsp chopped fresh herbs (parsley, thyme, or chives)
• Salt and pepper to taste

For the coating:

• 60g plain flour
• 2 eggs, beaten
• 100g breadcrumbs (panko or regular)

To fry:

• Neutral oil for deep frying (e.g., sunflower or canola)

Instructions:

1. Soft-boil the eggs:

• Bring a saucepan of water to a gentle boil with a splash of vinegar and a pinch of salt.
• Gently lower in the eggs and boil for 6 minutes for slightly runny yolks.
• Transfer to a bowl of ice water. Once cooled, peel carefully and pat dry.

2. Prepare the chicken mixture:

• In a bowl, combine ground chicken with onion, garlic, mustard, Worcestershire sauce, herbs, salt, and pepper.
• Mix well until the mixture holds together but isn’t too sticky. If too wet, add a tablespoon of breadcrumbs.

3. Wrap the eggs:

• Divide the chicken mixture into 4 equal portions.
• Flatten one portion into a patty in your palm. Gently wrap around a peeled egg, pressing to seal and form a smooth oval.
• Repeat with the remaining eggs. Chill for 30 minutes to firm up.

4. Coat:

• Dredge each meat-wrapped egg in flour, then dip in beaten egg, then coat with breadcrumbs.
• Optional: repeat the egg and breadcrumb step for a crunchier crust.

5. Fry:

• Heat oil in a deep saucepan to 170–180°C (340–355°F).
• Fry the eggs for 6–8 minutes, turning occasionally, until golden brown and the chicken is cooked through.
• Drain on kitchen paper and let rest for 5 minutes before serving.

Serving Ideas:

• Serve warm or room temp with a mustard mayo or spicy ketchup.
• Great with a fresh salad or slaw.

Tips:

• Use a meat thermometer to ensure the chicken reaches at least 74°C (165°F) internally.
• Want to bake instead? Brush with oil and bake at 200°C (390°F) for 20–25 minutes, flipping once.