Turkey-Scotch Eggs
Big Flavors from a Tiny Kitchen – Ashley Covelli (adapted from The Guardian)
13 large eggs, divided
2 pounds ground turkey
2 1/2 teaspoons kosher salt, divided
2 teaspoons dried sage
1/2 teaspoon freshly cracked black pepper, divided
1/2 teaspoon red pepper flakes
1/4 teaspoon dried marjoram
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh chives
1/8 teaspoon ground mace
2 tablespoons English mustard
1/4 cup all purpose flour
1 tablespoon milk
1 1/2 cups panko breadcrumbs (regular or whole wheat)
Peanut oil, for deep frying
Put 8 of the eggs into a pan, cover with cold water and bring to a rolling boil. Turn down the heat and simmer for 5 minutes, then put straight into a large bowl of iced water for at least 10 minutes. Once completely cooled, peel the boiled eggs.
Meanwhile, place turkey in a large bowl. Sprinkle with 2 teaspoons of salt, sage, 1/4 teaspoon of black pepper, red pepper flakes and marjoram. Add parsley, chives, mace and mustard. Using your hands, mix everything together until well blended. Divide into 8 equal portions.
Put the flour in a second bowl and season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second bowl, whisk together the 5 raw eggs and milk. Place the panko in a third bowl.
Put a square of plastic wrap on your work surface and flour lightly. Put one of the meat portions in the center, and flour lightly, then put another square of plastic wrap on top.
Use a rolling pin to roll out the meat until it’s large enough to encase an egg. Remove the top sheet of plastic wrap.
To assemble each egg, roll a peeled egg in flour, then put in the center of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape with your hands. Dip the coated egg in flour, then into the beaten eggs, then into the panko, then again into the beaten eggs and into the panko one last time. Set aside and repeat with remaining eggs. If preparing in advance, you can refrigerate them at this point until you’re ready to fry.
In a large, heavy pot or Dutch oven (preferably cast iron) heat several inches of vegetable oil to 350°F. Cook the eggs in batches of 2-3 at a time for 7 minutes, until crisp and golden and the meat is cooked through. (You can use an instant-read thermometer to check the doneness of the turkey if you want – you’re looking for 165°F.) Remove fried eggs to a paper towel lined tray to drain off any excess oil before serving.
