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Scotch egg with oriental flavor (How to make in 3 simple steps)

Believe it or not, I only ate my first Scotch egg after I became an adult. Unlike people who stay in the UK, Scotch eggs are not something for a picnic, party or in the local pubs. Rather it is considered an exotic combination of egg and meat.

A Scotch egg is attractive no matter how you display it.  You can serve it alone, garnished or as part of a combo meal for afternoon tea, lunch boxes, and picnic. Before I started my food business, I was puzzled how to make the multiple layers of the eggs that are so beautiful and attractive.

Japanese style Scotch egg

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It was long after my childhood before I decided to prepare my Scotch eggs now. I can’t think of any Asian food that I can associate to the unusual appearance of Scotch egg. Rather, I can relate Scotch egg to beef Wellington, although the taste and the presentation are entirely different. Despite the differences, the colorful layers, and oozing egg yolk when cutting and the egg has deeply engraved into my memory.

Scotch egg with a Japanese flavor

Certainly, my Scotch eggs are not the same as the original version from the UK. The thought of incorporating Asian flavor came about naturally. I try to visualize how I want the taste to be and utilizing ingredients that are locally available.

This recipe is a Scotch egg recipe with an oriental twist. Minced beef is used instead of sausage, and with soy sauce, Worcestershire sauce, and tomato ketchup. The meat is similar to the Japanese version of hamburger called Hambagu.

The eggs are prepared by the soft boiled method, to ensure the egg yolks are still runny even after deep-frying. The is like the Japanese soft boiled egg with custard-like texture.

It is more meaningful for me to create a new recipe rather than limited by traditional cooking styles. There is a feeling of satisfaction when I create something new. With this in mind, I tweak the original recipe and incorporate a Japanese flavor in it, and I called it Oriental style Scotch egg. It sounds a little ambiguous, but I’ll stick to it till I can think of a better name. The final formula I settle will not be anything British and Scottish.

The traditional Scotch egg consists of a hard-boiled egg wrapped with mashed sausage meat encased with breadcrumbs. In some variations, the cook will add some puddings to the sausage mixture. Since there is no fixed rule that I must use sausage, and good sausage is hard to get in where I live, I decided to substitute it with minced meat seasoned with soy and Worcestershire sauce. These ingredients are also the primary flavoring agent in Japanese hamburger which I posted earlier. I am confident that this combination of flavor will be well accepted by the locals and for those who like Asian flavor in other countries.

This is Scotch egg recipe with an oriental twist- flavored with soy sauce, Worcestershire sauce, and tomato ketchup.

I cook the egg just hard enough for me to peel off the shell while still holding the runny yolk at the center. The texture of the runny yolk is similar to those served with ramen. I deep fried the eggs until lightly golden brown, just like karaage and tempura. The eggs are served by nesting on a bed of carrot and daikon, and with kewpie mayonnaise as the dipping sauce.

Try this new Scotch egg recipe for your next party, afternoon and picnic. It takes only less than 20 minutes to prepare. Do let me know how it tastes like If you ever make it.

Japanese style Scotch egg

Japanese style Scotch egg

Yield: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

This is my Japanese influenced Scotch egg recipe, with soy sauce, ketchup, and Worcestershire sauce.


Ingredients A- Eggs

Ingredients B- Meat layer


  1. Place the eggs gently into a pot of boiling water. Boil for five minutes. Roll the egg occasionally in the first two minute to ensure the egg yolk is at the center of the egg. Remove and transfer to a bowl of ice water.
  2. When the eggs are no longer hot, gently remove the shells. Set aside.
  3. Mix all the ingredients in B together. Divide it into four portions.
  4. Place one portion of the meat patty on a piece of plastic sheet. Put another plastic sheet on the patty. Flatten the meat between two plastic sheets.
  5. Remove the plastic sheet above the meat and place the egg on it. Lift up the four corners of the plastic sheet at the bottom. The meat will adhere onto the egg. Remove the plastic sheet and cover the remaining area with more meat, or remove any excess.
  6. Dip the egg into plain flour, then to egg wash and finally cover it with bread crumbs.
  7. Deep fried at medium heat for three minutes until the surface becomes light golden brown.
  8. Cut the egg in half and arrange it on a bed of salad. Serve with kewpie mayonnaise.
Nutrition Information:
Yield: 4 Serving Size: 4 eggs
Amount Per Serving: Calories: 406Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 280mgSodium: 312mgCarbohydrates: 34gFiber: 2gSugar: 3gProtein: 23g

This data was provided and calculated by Nutritionix on 4/16/2019

Scotch egg recipe

10 simple tricks to prepare the Scotch egg successfully

Note: I try to make it clear as much as I can.  Please read the following tips before attempting the recipe.

  • I use a medium sized egg which is about 55g each. You need to adjust the duration of the egg is larger to get the right texture.
  • The perfect time to cook the egg white until just hard enough to peel off the shell while still holding the runny yolk at the center is 5 minutes.
  • You can boil the egg for 6-8 minutes to make a semi-hard boiled egg.  It is easier to handle than a soft boiled egg that is very delicate.  I only cooked the eggs for 5 minutes because I like the texture of Japanese soft boiled egg like those you eat with ramen.
  • Bring the water to a boil before submerging the eggs in the water. Boil enough water so that the eggs are fully submerged to ensure even cooking.
  • You need to adjust the boiling time a little longer if you use refrigerated eggs.  I use eggs at room temperature in the recipe.
  • Let the eggs roll slightly in the boiling water occasionally in the first two minutes. The egg white will set partially, and the yolk will stay in the middle. It is important to keep the yolk at the center since we will cut to review it and serve.
  • It is easier to peel the eggshells under running tap water.  The water seeps in between the shells, and the shell will loosen the membrane from the egg white.
  • Deep fried with medium heat to avoid the color of the breadcrumb darkens quickly with high heat. The goal is to cook the meat and to form a beautiful light brown crust. Avoid deep-fried over an extended period because it can harden the egg yolk,
  • You can use the method I demonstrate in the video to wrap the meat around the egg, which is less messy and fast. Flatten the meat patties in between two plastic sheets. Remove the plastic sheet on top and place the egg on the patty. Lift up the four corners of the plastic sheet and the meat will adhere onto the egg. Remove the plastic sheet. Cover the remaining surface with more meat, or remove if there is any excess.
  • The patty is quite soft due to the use of ketchup, soy sauce, and Worcestershire sauce.  You can encase the egg with the patty can freeze it for half an hour if you have the problem to handle the eggs. Once the eggs freeze partially, it is easier to apply the egg wash and bread crumb.


Wednesday 3rd of February 2021

Just to let you know that I prepared your Scotch eggs a few days ago and we like them very much. The flavour of the meat layer is truly delicious! Your tip to use plastic sheets to fold the meat layer around the eggs was very helpful. The other essential tip - as you indicated - is to deep-fry the Scotch eggs in not too hot oil, certainly less hot than when I fry for example the battered pork of sweet & sour pork. With these tips in mind, your recipe is quite easy to prepare. Your dish got a well-earned place in our Asian recipe book and will be prepared many more times in the future! Thanks, KP!

KP Kwan

Wednesday 3rd of February 2021

Hi Fred, Thanks for your kind words, and glad to know that you like the scotch eggs. Cheers. KP Kwan


Wednesday 20th of January 2021

Hi KP,

I plan to make these oriental Scotch eggs next week. I've never eaten Scotch eggs before, but after reading your recipe I definitely need to prepare them. I'll let you know the outcome afterwards.

FYI: You erroneously added "15 g Chinese five-spice powder" to the list of Ingredients B. It should be 15 g breadcrumbs. In your video the list of ingredients is correct.

Kind regards, Fred

KP Kwan

Wednesday 20th of January 2021

Hi Fred, Thank you for pointing out the silly mistake. I have corrected it immediately. KP Kwan


Sunday 23rd of September 2018

Eggs are for breakfast only in North America and it never ends to amuse me the way people respond to the thought of using eggs for lunch,diner or appetizers

KP Kwan

Sunday 23rd of September 2018

That is how food evolves in different places. For example, traditionally Chinese Dim Sum serves only for breakfast. Now there is one shop open only from 5 pm to 4 am nearby and is thriving. Amazing!


Monday 26th of September 2016

Hi KP, It's always a pleasure to read/try out your delicious, thoughtful recipes! I like Eggs Benedict but substitute the ham with spinach. I look forward to a breakfast egg creation with veges :-) Thanks!

KP Kwan

Monday 26th of September 2016

Dear Sonia, Nice to hear from you. Egg Benedict is not forte, although I do know about it. However, eggs are enjoyable, especially for breakfast. I'll keep in mind making some delicious breakfast with eggs, but with some Asian flavor. Cheers! KP Kwan

KP Kwan

Tuesday 30th of August 2016

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply any questions and comments as soon as possible.

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