Fusion Recipe: Satay Scotch Eggs

 

A vibrant twist on the British classic, these Satay Scotch Eggs replace traditional sausage with aromatically spiced ground chicken or pork. By baking rather than deep-frying, we maintain the soul-satisfying crunch while significantly reducing saturated fats. The "satay" element comes from a peanut and ginger-infused meat coating, offering a complex, nutty profile that pairs beautifully with the creamy yolk inside. It’s a high-protein, fusion snack that proves "healthy" doesn't have to mean "bland."

Ingredients

• 4 large eggs (soft or hard-boiled and peeled)
• 1 lb (500g) ground chicken or lean pork
• 2 tbsp natural peanut butter (no added sugar)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp grated fresh ginger & 1 clove minced garlic
• 1 tsp turmeric and 1/2 tsp cumin
• 1/2 cup almond flour or crushed unsweetened cornflakes (for coating)

Instructions

1. Mix: In a bowl, combine the ground meat, peanut butter, soy sauce, ginger, garlic, and spices. Mix until well-incorporated.
2. Wrap: Divide the meat into 4 portions. Flatten one portion into a thin patty on a piece of plastic wrap. Place a boiled egg in the centre and wrap the meat around it, sealing any gaps.
3. Coat: Roll the meat-covered egg in the almond flour or crushed cornflakes until evenly coated.
4. Cook: Preheat oven to 400°F (200°C). Place eggs on a parchment-lined tray and bake for 20–25 minutes until the meat is cooked through and the exterior is golden.

Tips for Success

• The Perfect Yolk: For a "jammy" centre, boil your eggs for exactly 6 minutes, then immediately plunge them into an ice bath before peeling.
• Diabetes-Friendly Swap: Using almond flour instead of breadcrumbs provides a lower-carb, higher-fibre crust that helps prevent blood sugar spikes.
  
• Non-Stick Secret: Wet your hands slightly before handling the meat mixture to prevent it from sticking to your fingers while wrapping the eggs.