Scotch Egg

Ingredients

• Egg

  Whole, fresh eggs

  4 large or 200g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• Worcestershire sauce

  1 tsp or 6g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Panko Breadcrumbs

  Japanese Style - Trader Joe's

  1 cup or 68g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Mayonnaise-like dressing

  Regular, with salt

  2 tbsp or 29g

• Sour cream

  Reduced fat, cultured

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

Directions

1. Place 3 of the eggs in a saucepan and add cold water to cover completely. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Pour off the hot water and add cold water to the pan. Once the eggs are cool, peel them and set aside.
3. Preheat oven to 350°F (175°C).
4. In a bowl, beat the remaining egg.
5. Place the flour and panko in separate bowls.
6. In a medium bowl, combine the ground beef, garlic, hot sauce, Worcestershire sauce, salt, and pepper. Mix well.
7. Divide the meat mixture into 4 equal portions. Flatten each portion into a patty and place a peeled egg on top.
8. Carefully shape the meat around each egg, pinching the seams to seal. Gently roll the meat-wrapped eggs between your palms to ensure the meat is evenly distributed.
9. Roll each meat-wrapped egg in the flour, then dip in the beaten egg, and finally coat in the panko.
10. Heat the olive oil in a large skillet over medium-high heat. Brown the meat-wrapped eggs on all sides for about 1 minute per side.
11. Transfer the browned eggs to a baking sheet lined with aluminum foil or a silicone mat. Bake for 15-20 minutes.
12. To make the sauce, whisk together the mayonnaise, sour cream, mustard, and cayenne pepper sauce.
13. Cut each Scotch egg into quarters and drizzle with the sauce. Serve warm.