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“Chicken Or The Egg!!” - Chicken Scotch Egg

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Scotch Egg:

6 Large Eggs

1.5lb Ground Chicken Breast

½ CupParsley – Chopped

¼ CupScallions – Chopped

1 Egg

1 Tbsp Worcestershire Sauce

1 Tsp Lemon Juice

½ TspThyme Leaves

1 TspSalt

1 TspGranulated Garlic

½ TspBlack Pepper

1 TbspFlour

3 EaEggs

½ Cup Milk

¼ CupSour Cream

½ TspSalt

15 OzPlain Breadcrumbs

64ozVegetable Oil or Pan Coating – Food Release Spray

Horseradish & Bacon Dip:

2 EaBacon Strips

1 TbspScallions – Chopped

3 TspPrepared Horseradish

½ CupMayonnaise

½ CupSour Cream

1/8 TspSalt

¼ TspBlack Pepper

2 TspBacon Fat (from cooking the bacon)



Scotch Eggs: Place the 6 eggs in a saucepan with cold water and bring to a boil over medium high heat. Boil for 10 minutes, then run cold water over the eggs until cool. Peel eggs and leave Whole Chicken.

Combine ground chicken, parsley, scallions, 1 egg, Worcestershire sauce, lemon juice, thyme, salt, granulated garlic and black pepper. Mix thoroughly and separate into 6 portions. Dust the eggs with a little flour and roll a portion of the chicken mixture around the egg, making sure to cover the egg entirely. Repeat with the other 5 eggs.

Whip the 3 eggs, milk, sour cream and salt together. Dip the chicken balls into the egg mix and then coat with breadcrumbs. Make sure to pack the breadcrumbs tightly around the ball. Place in the refrigerator for 15 minutes.

Cooking Instructions: Can be baked or fried. To fry – preheat 2 quarts of vegetable oil over medium high heat to 325 degrees. Drop Scotch Eggs carefully into oil and cook for 6 minutes. To bake – Preheat oven to 400 degrees. Spray baking sheet with pan release, place eggs on sheet and spray the eggs with pan release (this will help make crispy). Cook for 30 minutes.

Horseradish Dip: In a small skillet over medium high heat – cook bacon until crispy. Chop the bacon and mix with remaining ingredients. Chill till time to serve.

Serve Scotch Eggs hot or cold, cut into wedges or leave Whole Chicken and serve with dip.