Makes 4 eggs

I knew I loved Scotch eggs long before I even tasted one, when they were nothing but a character starring in my British snack dreams. There is objectively nothing not to love about a Scotch egg. It’s eggie, meaty, and fried. Done. Get me seven.

These use the flavors of my family’s potsticker recipe to coat an egg that has an intensely runny yolk. They are messy creatures to make and eat, but boy are they worth it. Have them with mustard and beer!


  • 6 large eggs
  • 1 pound ground chicken
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons rice vinegar
  • Black pepper
  • 1 1/2 teaspoons ground ginger
  • 2 scallions, finely chopped
  • 1/2 cup flour
  • 1 teaspoon kosher salt1 cup panko breadcrumbs
  • Flavorless oil, for deep-frying
  • Hot Chinese mustard (optional), for serving


Bring a large pot of water to a boil. Carefully lower in 4 of the eggs and boil for 6 minutes (this is for a runny yolk; if you want it firmer, add a bit of time). While they’re boiling, prepare a large ice bath. When the 6 minutes is up, immediately transfer the eggs to the bath.

In a large bowl, combine the chicken, sugar, soy sauce, rice vinegar, a few turns of pepper, 1 teaspoon of the ground ginger, and the scallions.

In three smaller bowls, set up your breading station: In the first bowl, combine the flour, 1/4 teaspoon of the ground ginger, 1/2 teaspoon of the salt, and a few turns of pepper. In the second, whip up the remaining 2 eggs with 1 tablespoon water. In the third bowl, combine the panko, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon ginger, and a few turns of pepper.

Cut out four 7-inch squares of parchment paper. Working with wet hands, divide the chicken into 4 equal parts. Place each part on a square of parchment paper and flatten out into a circle, about 1/2-inch thick. Carefully peel the eggs, coat them in a little seasoned flour, and then wrap each in chicken. It helps if you fold up the parchment paper to help the chicken onto the egg.

Once each egg is fully encased in the meat, coat it in the flour, then egg, then panko. Place back on the parchment and hold in the fridge until the rest of the eggs are ready to go.

Pour 3 to 4 inches of oil into a large pot. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360ºF. Working in two batches, fry the Scotch eggs until they’re golden brown and cooked through, 5 to 6 minutes. Serve with Chinese mustard and enjoy!

From Molly on the Range by Molly Yeh © 2016. Photographs © 2016 by Chantell Quernemoen. Reprinted with permission from Rodale Books.