Asian-Style Scotch Eggs {Whole30}
I have a bit of an obsession with the concept of scotch eggs as of late. Traditional scotch eggs are fabulous, but I also love the vast potential for fun takes on the classic British pub fare. These baseball-sized maple walnut scotch eggs, for example? Great for breakfast. But I was looking for a more savory scotch egg, umami even, to make as my lunch for the week. In addition to minced veggies, these have sesame oil, fish sauce and coconut aminos (paleo replacement for soy) mixed into the meaty batter, delivering exactly the flavor I was looking for.
The one thing I have yet to perfect is keeping the eggs soft. The best scotch eggs, in my opinion, are still a little gooey in the yolk. This is hard to achieve when baking rather than flash frying, but I do think I could have done more of a soft-boil, just enough to peel and keep the egg in tact. I even had a long discussion with a friend about the potential to freeze the soft-boiled and peeled egg before wrapping it in meat and baking it, to keep the gooey center. This will have to be something I continue to experiment with as I continue to try variations on scotch eggs, which I definitely plan to do!
Asian-Style Scotch Eggs
Adapted from Natural Homestead
Ingredients:
- 1 lb of ground turkey (or ground meat of choice)
- 4 oz of mushrooms, minced
- ½ cup of, minced
- 1 small yellow onion, minced
- 1 Tbsp of fish sauce (I use Red Boat)
- 1 Tbsp sesame oil
- 1 Tbsp tomato paste
- 1 Tbsp coconut aminos
- 1 TB garlic powder or minced garlic
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 4 large eggs, boiled*
*You want to boil these just enough to peel and hold up when wrapped with meat. Ideally they’ll remain soft-boiled. Remember, they will cook more in the oven.
How-To:
- Pre-heat oven to 375.
- Mince the mushrooms, sweet potatoes, and onion. You can also pulse them in the food processor a few times.
- Throw the minced veggies in a large bowl. Add the rest of the ingredients, except the ground meat. Mix, then add ground meat. Mix really well with your hands.
- Wrap the meat mixture around the eggs, one at a time. It’s easiest to flatten the meat out on your hand like a pancake and then fold it around the egg. Make sure it is sealed around the egg.
- Place on a baking sheet and cook for 25-30 minutes, or until turkey is cooked through.
Serves 4
