Filipino-style Scotch Eggs

Ingredients

In this Filipino adaptation of Scotch Eggs, ground pork is used instead of sausage meat, which adds a distinct Filipino flavor profile. The pork mixture is seasoned with Filipino spices such as garlic, onion, and ginger, along with soy sauce and vinegar for a tangy kick. The eggs are boiled to perfection and then coated in breadcrumbs before being deep-fried, resulting in a crispy exterior that complements the flavorful pork filling. We alse have the original recipe for Scotch Eggs, so you can check it out.

• 6 eggs 6 eggs
• 500g ground pork (1.1 lb) 500g ground pork (1.1 lb)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup breadcrumbs 1 cup breadcrumbs
• Oil, for frying Oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat and cook for 6 minutes. Remove from heat, drain, and transfer the eggs to a bowl of ice water to cool. Once cooled, carefully peel the eggs.
2. 2.
   In a mixing bowl, combine the ground pork, onion, garlic, ginger, soy sauce, vinegar, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Divide the pork mixture into 6 equal portions. Flatten each portion in your hand and wrap it around a peeled egg, ensuring the egg is completely covered.
4. 4.
   Roll each pork-covered egg in breadcrumbs, making sure they are coated evenly.
5. 5.
   Heat oil in a deep pan or fryer to 180°C (350°F). Carefully lower the coated eggs into the hot oil and fry for about 5-6 minutes, or until golden brown and crispy.
6. 6.
   Remove the Filipino-style Scotch Eggs from the oil and drain on a paper towel-lined plate.
7. 7.
   Serve the Scotch Eggs warm as a snack, appetizer, or main course. They can be enjoyed on their own or with a side of salad or rice.

Treat your ingredients with care...

• Ground pork — Make sure to use lean ground pork for a healthier option. If you prefer a spicier version, you can add chopped chili peppers to the pork mixture.
• Soy sauce — Use low-sodium soy sauce if you want to reduce the sodium content of the dish.
• Breadcrumbs — You can use panko breadcrumbs for a crunchier coating, or seasoned breadcrumbs for added flavor.

Tips & Tricks

• To ensure the pork mixture sticks well to the eggs, make sure the eggs are completely cooled before wrapping them with the pork mixture.
• If you prefer a softer yolk, reduce the boiling time of the eggs by 1-2 minutes.
• For an extra crispy coating, you can double-coat the eggs by dipping them in beaten egg and breadcrumbs twice before frying.
• Serve the Filipino-style Scotch Eggs with a side of spicy vinegar or sweet chili sauce for dipping.
• Leftover Scotch Eggs can be refrigerated and enjoyed cold the next day.

Serving advice

Serve the Filipino-style Scotch Eggs as a delicious appetizer or snack. They can also be served as a main course alongside a fresh salad or steamed rice.

Presentation advice

Arrange the Filipino-style Scotch Eggs on a platter, garnished with fresh herbs such as cilantro or parsley. Serve them with a side of spicy vinegar or sweet chili sauce for dipping. The golden brown exterior of the eggs will be visually appealing and inviting.