Name: How to Make Scotch Eggs (Japanese-Style Deep Fried Egg Recipe)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3
Cuisine: Japanese
Ingredients: 3 eggs; 300g ground beef and pork; 50g onion; 1/2tsp cooking oil; pinch of salt and ground black pepper; Nutmeg powder (optional); 2Tbsp bread crumbs; 1.5Tbsp milk; 1/2 egg (beaten); Flour as needed (for coating the eggs); 2Tbsp flour (for the batter); 1/2 Egg (beaten; for the batter); 2Tbsp milk; Bread crumbs as needed; Cooking oil as needed; 3Tbsp Worcestershire sauce or medium-thick sauce (for the sauce); 3Tbsp ketchup (for the sauce); 15g butter (for the sauce); 1Tbsp water (for the sauce)

How to Make Scotch Eggs (Japanese-Style Deep Fried Egg Recipe)

Eggs Fried Perfect for Bento Under 20 Minutes Good for Sharing

Let's make hearty and crispy Japanese-style Scotch eggs! These delicious bites feature soft-boiled eggs wrapped in flavorful ground meat, coated in golden breadcrumbs, and deep-fried to perfection. With a crispy exterior, juicy meat, and rich, runny yolk, they’re an irresistible twist on the classic!

But wait, are they really Scottish?

One of the most common questions about Scotch eggs is their origin. While they’re a British favorite, their history is a bit of a mystery.

Some say they started in North Africa, where eggs were wrapped in meat long before the idea made its way to England via France. Others claim they were born in Yorkshire, originally coated in fish paste and called Scotties before evolving into their modern crispy form. And then there’s the theory that Scotch eggs were inspired by India’s nargisi kofta, a spiced, meat-wrapped egg that’s fried to perfection.

Wherever they came from, one thing’s for sure: Scotch eggs are delicious!

Japan’s version swaps sausage meat for a blend of ground beef and pork, often mixed with vegetables and herbs. Unlike the British version, which is eaten cold, Japanese-style Scotch eggs are served hot and crispy, making them a satisfying main dish for lunch or dinner. The key difference is the soft-boiled egg inside, as runny yolks are preferred in Japan, where eggs are considered safe to eat raw.

To achieve the perfect Japanese-style Scotch eggs, here are some of my tips:

Maintain the right oil temperature. Heat the oil to about 170℃ and keep it steady. This ensures the Scotch egg cooks evenly without burning the outside or leaving the inside undercooked.
Coat the meatball properly. Cover it evenly with batter and bread crumbs. While you can use flour and egg separately, batter makes for an easier and more uniform coating.
To help the meatball hold its shape, let it rest in the fridge for 30-60 minutes before frying.

Japanese-style Scotch eggs have a mild taste, so the sauce is key! A ketchup-based sauce is common, but tonkatsu sauce, demi-glace, or even a bold mix of herbs and spices to give it your own unique twist.

Have fun cooking, and let us know in the comments how yours turned out!

Overview

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Total servings: 3

Difficulty: Medium

Ingredients

3 eggs
300g ground beef and pork
50g onion
1/2tsp cooking oil
pinch of salt and ground black pepper
Nutmeg powder (optional)
2Tbsp bread crumbs
1.5Tbsp milk
1/2 egg (beaten)
Flour as needed (for coating the eggs)
2Tbsp flour (for the batter)
1/2 Egg (beaten; for the batter)
2Tbsp milk
Bread crumbs as needed
Cooking oil as needed
3Tbsp Worcestershire sauce or medium-thick sauce (for the sauce)
3Tbsp ketchup (for the sauce)
15g butter (for the sauce)
1Tbsp water (for the sauce)

Expert's Tip

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Instructions

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1) Gather the Ingredients

Gather all the ingredients, then beat one egg and divide it in half. One portion will be mixed into the meat filling, while the other will be used for the batter. Each half should be approximately 52g.

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2) Prepare the Onion

Finely chop the onion and place it in a heat-resistant container. Drizzle with cooking oil, then cover loosely with a plastic wrap. Microwave for about 1 minute and 30 seconds at 500W. Once done, remove the plastic wrap immediately to release the heat quickly.

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3) Prepare the Eggs

Fill a small pot with enough water to fully submerge the eggs and bring it to a boil. Gently add the eggs and cook them according to your preference, about 6- 7 minutes for soft-boiled or 10-12 minutes for hard-boiled.

Once done, immediately transfer the eggs to cold water to stop the cooking process and achieve the desired texture. Peel the shells and pat the eggs dry with paper towels to remove excess moisture.

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4) Prepare the Meat Filling

In a small cup, mix the 2Tbsp of bread crumbs with 1.5Tbsp of milk and let it absorb. In a
separate bowl, combine the ground meat, chopped onion (step 2), pinch of salt, ground
black pepper, nutmeg powder and the beaten egg.

Add the breadcrumb mixture and mix everything well until fully combined.

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5) Shape the Meat Filling

Lightly coat each boiled egg with flour, ensuring an even layer.

Divide the meat filling into three equal portions (about 130g each) and place them on separate pieces of plastic wrap.

Shape each portion into a ball, then cover with another piece of plastic wrap and flatten into a round shape.

Place a flour-coated egg in the center, then use the plastic wrap to gently wrap the meat around the egg, making sure the surface is smooth with no cracks.

Chill in the fridge for at least 30 minutes to help the meat hold its shape before frying.

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6) Coat the Meat Fillings

In a bowl, combine flour, beaten egg, and milk, then mix well to create a smooth batter.

Gently coat each meat-wrapped egg with the batter, ensuring an even layer.

Next, roll it in breadcrumbs, pressing lightly to help them adhere for a perfectly crispy coating.

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7) Deep-Fry the Scotch Eggs

Heat the cooking oil in a pot over medium heat until it reaches 170℃ (338℉). Carefully add the Scotch eggs one by one and deep-fry for 7–8 minutes, turning occasionally, until they are golden brown and fully cooked.

Once done, transfer them to a wire rack to drain excess oil before serving.

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8) Prepare the Sauce and Serve!

In a heat-resistant bowl, combine sauce, ketchup, butter, and water. Microwave for about 1 minute at 500W, or until the butter melts. Stir well until the sauce is smooth and fully combined.

Serve the crispy Scotch eggs with the sauce, and for an extra touch, sprinkle with dried parsley for added flavor and garnish. Enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya