Turkey-Scotch Eggs

A panko-crusted homemade sausage mix makes the perfect crispy coating for this beautifully decadent English egg recipe.

It’s a new year, so let’s kick it off in style with brunch!

What was your libation of choice on New Year’s Eve? I’m always partial to Prosecco or a killer cocktail. And for all the people who may have… overindulged last night, this post is for you.

I’m officially dubbing the first week of the year “Hangover Week” – and what better cure for what ails you than some runny egg yolks and deep fried meat?

Turkey-Scotch Eggs: A panko-crusted homemade sausage mix makes the perfect crispy coating for this beautifully decadent English egg recipe.

Our Supper Club has a different theme every month, but there are a few that we repeat every year. Brunch is one of them. We usually meet up wearing pajamas and eat a ridiculously decadent 6 course meal jam-packed with breakfast foods, coffee, and cocktails.

One of the things that we’ve wanted to try making from scratch for a long time now is Scotch Eggs. Traditionally, recipes call for sausage meat to coat the boiled eggs, and we decided to take this opportunity to season up ground meat ourselves.

One of the members of our group doesn’t eat beef or pork, so we went with ground turkey here. I’m sure pork would be delicious, or a blend of meats. The turkey worked out beautifully, and everyone was able to enjoy it!

Turkey-Scotch Eggs: A panko-crusted homemade sausage mix makes the perfect crispy coating for this beautifully decadent English egg recipe.

Once your sausage mixture is ready, use your hands to score it into 8 roughly equal-sized portions. Get your breading station ready with a bowl of flour, another of beaten eggs, and one of panko bread crumbs.

Having all of this set up will make assembly much easier.

I had some whole wheat panko to use up, so I used that for some of the Scotch Eggs, and regular panko for the rest. I didn’t really notice a difference in the taste or look of the finished product, so either would be a fine choice here.

Turkey-Scotch Eggs: A panko-crusted homemade sausage mix makes the perfect crispy coating for this beautifully decadent English egg recipe.

We assembled these at home and refrigerated them until we went to our brunch party.

Once we got there, we let the container of Scotch eggs sit on the counter while we heated the oil to deep fry them.

I recommend doing a test egg first to make sure you cook the meat fully without overcooking the coating. If you keep the oil around 350° F, you should be golden.

Pun very much intended.

Turkey-Scotch Eggs: A panko-crusted homemade sausage mix makes the perfect crispy coating for this beautifully decadent English egg recipe.

We were absolutely thrilled with how our Scotch eggs turned out! The seasoning mix was really flavorful, and I really liked the combination of fresh and dried herbs.

Another thing that made these feel more authentic was the use of English mustard. It has a nice, spicy flavor that we really enjoy. We’ve been using int in lots of recipes and on sandwiches ever since we picked it up for this recipe.

Turkey-Scotch Eggs: A panko-crusted homemade sausage mix makes the perfect crispy coating for this beautifully decadent English egg recipe.

If you’re looking for tips on different methods for making Scotch Eggs, as well as some background on the origins of how they came to be, check out this article. There’s lots of great info over there, and it’s the starting point I used when coming up with this recipe.

We also brought these Brie Waffle Bites to the brunch party. They were a perfect starter, and went great with the bevy of mimosas that we enjoyed that day.

Turkey-Scotch Eggs: A panko-crusted homemade sausage mix makes the perfect crispy coating for this beautifully decadent English egg recipe.

I’m not gonna lie – this recipe takes some work to put together, but it’s a super impressive brunch offering. And leftovers reheat well, which is always a plus.

What are your favorite brunch items? I’d love to hear about them in the comments section below.

Cheers to another delicious year!

Turkey-Scotch Eggs

Makes 8 Scotch Eggs

Turkey-Scotch Eggs

A panko-crusted homemade sausage mix makes the perfect crispy coating for this beautifully decadent English egg recipe.

Ingredients

13 large eggs, divided
2 pounds ground turkey
2 1/2 teaspoons kosher salt, divided
2 teaspoons dried sage
1/2 teaspoon freshly cracked black pepper, divided
1/2 teaspoon red pepper flakes
1/4 teaspoon dried marjoram
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh chives
1/8 teaspoon ground mace
2 tablespoons English mustard
1/4 cup all purpose flour
1 tablespoon milk
1 1/2 cups panko breadcrumbs (regular or whole wheat)
Peanut oil, for deep frying

Instructions

  1. Put 8 of the eggs into a pan, cover with cold water and bring to a rolling boil. Turn down the heat and simmer for 5 minutes, then put straight into a large bowl of iced water for at least 10 minutes. Once completely cooled, peel the boiled eggs.
  2. Meanwhile, place turkey in a large bowl. Sprinkle with 2 teaspoons of salt, sage, 1/4 teaspoon of black pepper, red pepper flakes and marjoram. Add parsley, chives, mace and mustard. Using your hands, mix everything together until well blended. Divide into 8 equal portions.
  3. Put the flour in a second bowl and season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second bowl, whisk together the 5 raw eggs and milk. Place the panko in a third bowl.
  4. Put a square of plastic wrap on your work surface and flour lightly. Put one of the meat portions in the center, and flour lightly, then put another square of plastic wrap on top. Use a rolling pin to roll out the meat until it's large enough to encase an egg. Remove the top sheet of plastic wrap.
  5. To assemble each egg, roll a peeled egg in flour, then put in the center of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape with your hands. Dip the coated egg in flour, then into the beaten eggs, then into the panko, then again into the beaten eggs and into the panko one last time. Set aside and repeat with remaining eggs. If preparing in advance, you can refrigerate them at this point until you're ready to fry.
  6. In a large, heavy pot or Dutch oven (preferably cast iron) heat several inches of vegetable oil to 350°F. Cook the eggs in batches of 2-3 at a time for 7 minutes, until crisp and golden and the meat is cooked through. (You can use an instant-read thermometer to check the doneness of the turkey if you want - you're looking for 165°F.) Remove fried eggs to a paper towel lined tray to drain off any excess oil before serving.

Notes

Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli (Adapted from The Guardian)

Big Flavors Rating: 5 Stars

http://bigflavorstinykitchen.com/turkey-scotch-eggs/

Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!

Turkey-Scotch Eggs: A panko-crusted homemade sausage mix makes the perfect crispy coating for this beautifully decadent English egg recipe.