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A panko-crusted homemade sausage mix makes the perfect crispy coating for this beautifully decadent English egg recipe.
This post may contain affiliate links.
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?
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!
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.
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.
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.
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.
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!
Looking for more of our favorite egg recipes? Check out these 5-star recipes:
- Zoodle Frittata
- No Mayo Deviled Eggs
- TABLET Sandwich (Tuna Avocado Bacon Lettuce Egg Tomato)
- Roasted Veggie Bowls with Lemon-Flaxseed Vinaigrette
- Toasted Farro Grain Bowls with Roasted Winter Veggies
- French-Inspired Deviled Eggs
- Grilled Niçoise Salad Flatbreads
- Charred Veggie Ciabatta Pizza with Crispy Fried Eggs + Parmesan
- French-Inspired Egg Salad Sandwiches
- Mediterranean Quiche Duo with Cucumber-Chickpea Salad
- Waffle Pulled Pork Eggs Benedict
📖 Recipe
Turkey-Scotch Eggs
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 Scotch Eggs 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: English
Description
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 ½ teaspoons kosher salt, divided
- 2 teaspoons dried sage
- ½ teaspoon freshly cracked black pepper, divided
- ½ teaspoon red pepper flakes
- ¼ teaspoon dried marjoram
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh chives
- ⅛ teaspoon ground mace
- 2 tablespoons English mustard
- ¼ cup all purpose flour
- 1 tablespoon milk
- 1 ½ cups panko breadcrumbs (regular or whole wheat)
- Peanut oil, for deep frying
Instructions
- 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.
- Meanwhile, place turkey in a large bowl. Sprinkle with 2 teaspoons of salt, sage, ¼ 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.
- Put the flour in a second bowl and season with remaining ½ teaspoon salt and ¼ teaspoon black pepper. In a second bowl, whisk together the 5 raw eggs and milk. Place the panko in a third bowl.
- 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.
- 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.
- 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 adapted from The Guardian
Nutrition
- Serving Size:
- Calories: 389
- Sugar: 1.8 g
- Sodium: 718.9 mg
- Fat: 18.1 g
- Saturated Fat: 5.1 g
- Carbohydrates: 19.1 g
- Fiber: 1.4 g
- Protein: 36.2 g
- Cholesterol: 380.5 mg
Ashley - Forking Up
I LOVE Scotch Eggs but have never tried making them. Bookmarking this recipe for later use!
Lauren
I've always wanted to make scotch eggs, but never really knew what went into them. They're soooo delicious! What a great addition to Easter brunch!
Kiki Johnson
A friend from England introduced me to scotch eggs when I went to visit her a couple of years ago. She would always pack them as a snack and I wanted to make them myself ever since I got back home. Your recipe brings them back to mind!
Ben Myhre
I LOOOOVE me some scotch eggs. Sure, they would be good hangover food, but they are just good food, as well!
Natalie
This is such a fun recipe to make for Easter... or anyday! I love that you used turkey meat here. I love everything about this recipe. Will try this.
Veena Azmanov
I love scotch eggs! My mom used to make them. As kids, my favorite was mushrooms or potato. Love Turkey so I know I would love these. Have not made these in years. Need to make this soon.
Anne Murphy
I remember eating Scotch Eggs in Britain - pub lunch! They're one of those things I've always meant to make myself, but never have - now that I have a handy recipe, I guess it's time!
Jennifer
I've never had scotch eggs before, but I'm intrigued! Also, I LOVE that you have a Supper Club, sounds like fun!
Kushi
I have never tried something like this before. Looks so yummy. Pinning it for later.
Claire | The Simple, Sweet Life
I always wondered how scotch eggs were made! Now that I know, I'll definitely have to try my hand at them. Thanks for sharing your great recipe!