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Oven Baked Turkey Scotch Eggs

Cooked Soft boiled Egg Wrapped in Turkey, Coated With Panko, Baked And Cut In half on a plate.
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EatSimpleFood.com

This recipe is my healthy version of a traditional Scotch egg.  It's a soft boiled egg, wrapped in turkey, breaded in a buttery panko and baked in the oven instead of fried.

Ingredients

Units Scale
  • 4 eggs
  • 1 1/2 Tbsp unsalted butter
  • 3/4 cup Japanese panko (this is thicker than regular panko)
  • 1/2 tsp dried thyme, divided
  • pinch black pepper
  • 1 lb ground turkey
  • 1/2 tsp dried sage
  • 1 tsp salt, divided
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions

  • Preheat oven to 375F.  Line a baking sheet with aluminum foil.
  • Place 4 eggs in a cold pot of water.  Cover and bring to a boil (usually ~5-7 minutes).  Once the water is boiling ( whether that takes 5 minutes or 7 minutes or however long), remove from heat and let sit for 4 minutes.
  • Place eggs in an ice water bath and allow to cool for 20 minutes. 
  • These eggs are soft boiled and therefore, will be hard to peel.  Have patience and don't panic if you see the yolk - it is still relatively strong on the outside so should be ok if you don't squish the heck out of it!  If it's too much for you boil the eggs for another 4 minutes and they will be harder.  See notes above or below for troubleshooting.
  • Bring a small pan to medium heat and add butter, panko, 1/4 tsp thyme, 1/4 tsp salt, and pinch black pepper.  Cook for 4-5 minutes, stirring consistently, or until panko is golden brown to your desired color.  Set aside.
  • Mix together ground turkey, 1/4 tsp dried thyme, sage, 3/4 tsp salt, pinch black pepper, and cayenne pepper. 
  • Form 4 "thinnish" patties and place on a cutting board or flat surface. 
  • Place a cooked peeled egg in the middle of each.  Lift the patty up (I find a fish spatula super helpful for this job because the turkey is so moist) and GENTLY "coerce" the turkey around the egg.  Be patient.  Be zen.
  • Gently roll the egg in the pan of breadcrumbs until covered and lay on lined baking sheet.  Repeat. 
  • Bake for ~23 minutes if you want a little egg yolk to run when you cut it up.  If not serving right away, the yolk will harden up as it cools.  Enjoy!  Beckie

Notes

  • You will have extra bread crumbs. Throw them on the sheet pan with the turkey scotch eggs.  They will brown up and make an excellent addition as a crisp salad or vegetable garnish OR you can throw the toasty breadcrumbs back on the scotch eggs.
  • Make sure to plunge the cooked eggs in an ice water bath.  This will help pull the membrane and egg away from the shell.
  • I recommend boiling the eggs a little longer while learning this recipe to avoid any frustration with the whites. Cooking time is dependent on the BTU's (power) of the stovetop, the size of the eggs, and the size of the pot. Better to have hard boiled than to be frustrated, especially when learning. If the egg whites end up undercooked, try to throw them back in boiling water to cook more or set them aside for tomorrow's breakfast and start over with new eggs. This turkey scotch egg is very easy if you don't fret about getting the eggs on the soft boiled side.