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How to Make the Yardbird Scotch Egg
Steps
- Chill meat grinding elements and chicken thigh meat in freezer for 20 minutes
- Pass chicken meat through the meat grinder twice
- Mix the meat with chopped white onion and fresh panko; form into balls and reserve chilled in fridge
- Temper 5 eggs in warm water before boiling eggs in rapidly boiling water for 6 minutes, stirring gently to center the yolks, until soft-boiled and then shock in an ice bath
- Peel the eggs and place them in a bowl containing tare sauce; cover with a paper towel and allow the eggs to marinate for 1 hour
- Crack 3 raw eggs and whisk together in a separate bowl to create an egg wash
- Remove the soft-boiled eggs from the tare sauce and place in a strainer; then roll the eggs in the chicken flour mix
- Remove the meatballs from the fridge and press them one at a time, in the palm of your hand
- Take the floured soft-boiled eggs and carefully wrap the meat patties around them; make sure that there are no holes or pockets of air
- Place the wrapped eggs on a floured tray and evenly roll them in the remaining flour mixture
- Then roll the wrapped eggs in egg wash mixture and then cover with a thick coating of fresh panko
- Fry the scotch egg for 5-6 minutes in 180-degree vegetable oil
- Serve on top of julienned cabbage dressed with salt and lemon juice and top with tonkatsu sauce, Kewpie mayo, and aonori
Originally published at Blog.sundaysgrocery.com. Reproduced for personal collection.
