Scotch eggs

Ingredients:

• 6 large eggs
• 450 g of minced chicken
• 2 tsp. rice vinegar
• 2 teaspoons soy sauce
• 2 teaspoons of sugar
• Freshly ground black pepper
• 2 green onions, chopped
• 1.5 tsp ground ginger
• 0.5 cups premium flour
• 2 teaspoons coarse salt
• 1 cup panko breadcrumbs
• Rapeseed oil, for deep-frying
• Special equipment: deep fat thermometer

Preparation:

1. Bring a large saucepan of water to a boil. Carefully lower 4 eggs into the boiling water and cook for 5 minutes (this is for a runny yolk; if you want a firmer yolk, cook a little longer). While the eggs are cooking, prepare a large ice bath. After 5 minutes, immediately transfer the eggs to the ice bath.
2. In a large bowl, combine ground chicken, rice vinegar, soy sauce, sugar, black pepper, green onions and 1 teaspoon ginger.
3. Set up a breading area by placing 3 shallow bowls nearby. In the first bowl, combine the flour, 1/4 teaspoon of ginger, 1 teaspoon of salt, and black pepper to taste. In the second bowl, beat the remaining 2 eggs with a little water. In the third bowl, combine panko breadcrumbs, a little black pepper and the remaining 1 teaspoon salt and 1/4 teaspoon ginger.
4. Wet your hands and divide the chicken mixture into 4 balls. Place them on separate square sheets of parchment paper and flatten them into circles about 1 cm thick. Peel the eggs, roll them in the flour mixture, and then wrap each one in the ground chicken, using the parchment paper as a guide.
5. Once the egg is completely sealed in the meat, roll it in the flour mixture, then in the egg, and finally in the breadcrumbs. Place it back on the parchment paper and put it in the freezer while you assemble the remaining eggs.
6. Pour 7-10 cm of vegetable oil into a large saucepan and heat it to 175°C. Fry the Scotch eggs until golden brown, 5-6 minutes. Enjoy!