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Scotch Egg


Total Time: 30 minutes

  • 1.5 lb J-Basket ground amber pork
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon Dynasty Chinese Mustard
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon hot sauce
  • 1 tablespoon fresh thyme
  • Salt and pepper
  • 6 eggs, plus 1 for wash
  • 3 cups Dynasty Panko Bread Crumbs
  • All purpose flour, for coating
  • Vegetable oil, for frying
  • Aioli or mustard for serving
  1. In a bowl mix together ground pork, chopped onion, garlic, mustard, Worcestershire sauce, thyme and hot sauce. Season with salt and pepper and set aside until ready to coat eggs.
  2. Boil the eggs for 8 minutes and then take them out to dry. Toss with flour and set aside.
  3. Take a handful of the pork mixture and flatten it out and place an egg inside. Form the meat around the egg to cover it completely. Do this for all the eggs.
  4. Lightly coat each ball with flour and then into egg wash then the breadcrumbs. Do this for all and set aside while you heat your oil.
  5. When the oil is ready to fry place the balls in and fry them, turning until they are golden brown and crispy and the pork is cooked through. 5-7 minutes. Take out and let drain on paper towels. Season with salt and pepper if you need to and serve with a side of mustard or aioli.

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Dish Type / Ethnic Cuisine
Main Dish