Ramen Scotch Eggs

Ramen Scotch Eggs

Ramen Scotched Eggs
This recipe serves 3 people. 

6 eggs
2 tbsp soy sauce 
2 tbsp Mirin  
1 lb. ground pork Italian sausage 
1/4 tsp nutmeg
1 tsp salt
1/2 tsp cayenne 
1 tbsp dijon mustard
1 tsp freshly ground pepper
1 tbsp milk
6 tbsp flour
2 cups panko
vegetable oil

STEP 1 In a sandwich-sized Ziploc bag, combine soy sauce, Mirin, and 3 tbsp of water. Set aside. 

STEP 2 Fill a medium-sized saucepan with enough water to cover the eggs. Bring the water to a boil and carefully submerge 3 eggs into the pot. Reduce heat to a steady simmer and allow eggs to cook for 8 minutes. 

STEP 3 After 8 minutes, remove the eggs from the pot and place them in an ice bath. Remove the eggs from the ice bath after 3 minutes and gently peel the shell off the eggs. 

STEP 4 Place the peeled eggs in the sauce-filled Ziploc bag, remove the air, and close. Allow the eggs to marinate overnight in the refrigerator before moving to step 5.

STEP 5 In a bowl, combine ground sausage, nutmeg, salt, pepper & mustard, and mix until well incorporated. Divide the mixture into 3 meatballs and set aside. 

STEP 6 Take out 3 medium-sized bowls. In the first bowl, whisk 2 eggs with the milk. In the 2nd bowl, combine the flour and a pinch of salt. For the 3rd bowl, mix panko and another pinch of salt.

STEP 7 Using your hands, press out one of the meatballs until it's large enough to cover the egg. Next, roll one ramen egg in flour, place it in the center of the meat and use your hands to incase the egg with the sausage.

STEP 8 Dip the meat-covered egg in flour, dusting off the excess, and then dip it into the egg and milk mix. Lastly, roll the egg in the breadcrumbs, making sure it's evenly coated. Repeat with the other 2 eggs.

STEP 9 Fill 3/4 of a medium-deep saucepan with vegetable oil and heat over medium heat until it reaches 350º F. Carefully submerge the eggs in the oil, cooking one at a time for 5-7 minutes until they are crispy and golden. 

FIN. Use a slotted spoon to remove the eggs from the oil. Allow them to drain over a paper towel. Sprinkle over sea salt and serve hot with a side of quick pickled onions.

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