Turkey and Pork Scotch Eggs with Cranberry (High Protein)

These turkey scotch eggs wrap a jammy soft boiled egg in herby pork and turkey mince with a little cranberry sauce, then get a double coat of panko and a quick fry until golden. Each one has about 25g of protein, which makes them my favourite high protein Christmas scotch eggs for parties and picnics.

I made these one Christmas and they were an absolute hit with my family. My brother in law declared them the best scotch eggs he’d ever had, which is high praise in a country with this many good ones. They’re part 40 of my 100 Ways to Have Eggs series, and easily the most festive one.

• Jammy yolks every time with a 6 minute boil
• About 25g of protein per egg
• Freeze them before frying for easy party food

How to make scotch eggs with turkey and cranberry

Pork and turkey mince together give you the juiciness of a classic sausage meat coating with a lighter, festive twist. Cranberry sauce, sage and thyme give it that Christmas dinner flavour, a bit like stuffing in egg form. Eggs go in for exactly 6 minutes and straight into iced water, so the yolks stay soft. Panko gives the crunch, and a double coat of egg and crumbs keeps the outside crisp. If you want a traditional scotch eggs recipe made with sausage meat, I’ve got one of those too, linked below.

A note from your nutrition coach

Scotch eggs are perfect make ahead party food. Make them the day before, keep them in the fridge, and warm them through in the oven just before people arrive. A scotch eggs recipe like this gives you a snack with real protein in it, so it keeps everyone going between the crisps and the cheese board.

If you love a classic, my Scotch Eggs use sausage meat the traditional way. For more festive bites, try my Mini Turkey Meatballs with Cranberry Glaze, Turkey Cranberry Pinwheels or Christmas Egg Casserole.

You can see this recipe on my Instagram.

Alex 🙂

Turkey and Pork Scotch Eggs with Cranberry (High Protein)

Homemade scotch eggs with pork, turkey, cranberry and herbs, jammy soft boiled centres and a crunchy panko coating. About 25g of protein each, perfect for Christmas parties and picnics.

Author: Alex Botting Cooking Method: Stovetop Cuisine: British Courses: Appetizer, Healthy Snacks, Lunch Recipe Keys: Freezer Meals High Protein H High-Protein Egg Recipes

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Prep Time 25 mins Cook Time 20 mins Rest Time 10 mins Total Time 55 mins Difficulty: Intermediate Cooking Temp: 175  C Servings: 8 Estimated Cost: $ 10 Calories: 344 Best Season: Winter Dietary:

H High-Protein Recipes

Ingredients

US Customary Metric

Cook Mode Cooking Mode Disabled

Servings

• 400 g pork mince
• 200 g turkey mince (a mix of thigh and breast keeps it juicy)
• 8 eggs (medium, for the centres)
• 3 eggs (beaten, for coating)
• ¹⁄₃ cup plain flour (about 40g, use gluten free flour if needed)
• 1 tbsp dried sage and thyme
• 1 tbsp cranberry sauce
• ¹⁄₄ tsp garlic granules
• 10 g fresh parsley (chopped)
• 1 pinch salt and pepper
• 300 g panko breadcrumbs (about 120g gets used, gluten free if needed)
• 1 litre vegetable oil (for frying)

Instructions

1. Bring a pan of water to the boil, carefully lower in 8 eggs and cook for exactly 6 minutes.
   
2. Transfer the eggs straight into a bowl of iced water to stop the cooking, then peel them once cool.
   
3. Set up three bowls: the flour mixed with a pinch of salt, the 3 beaten eggs, and the panko breadcrumbs.
   
4. Put the pork and turkey mince in a large bowl with the parsley, cranberry sauce, garlic granules, sage and thyme, salt and pepper.
   
5. Mix everything together well with your hands, then divide into 8 equal portions of about 75g.
   
6. Flatten a portion in your palm, place a peeled egg in the middle and wrap the mince around it, sealing any gaps. Repeat with the rest.
   
7. Roll each one in flour, then beaten egg, then panko. Dip in the egg and panko a second time for an extra crispy coating.
   
8. Heat the oil to 175°C in a deep pan. Fry the scotch eggs a few at a time for 6 to 8 minutes, turning, until deep golden and the mince is cooked through.
   
9. Lift out onto kitchen paper to drain and let them cool slightly before serving.
   

Nutrition Facts

344kcal

Calories

24.6g

Protein

14.9g

Carbs

20.6g

Fat

0.7g

Fiber

1.5g

Sugar

Show Full Nutrition Label

Nutrition Facts

Servings: 8 ServingCalories:344kcalTotal Fat:20.6gSaturated Fat: 4.5gSodium:271mgTotal Carbohydrate:14.9gDietary Fiber: 0.7gSugars: 1.5gProtein:24.6g

Note

• Use a mix of pork and turkey mince for juicy scotch eggs, all turkey breast can turn out dry.
• Make sure the oil is at 175°C, too cool and the crumbs go greasy, too hot and the outside browns before the mince is cooked.
• Make them a day ahead and keep them in the fridge, they're great cold or warmed through.
• For gluten free scotch eggs, use gluten free flour and gluten free panko.
• Add orange zest or a pinch of nutmeg to the mince for an even more festive flavour.
• Nutrition is per scotch egg and includes an estimate of the oil absorbed while frying.
• Some people call them scotched eggs. If you want to know how to make scotched eggs the old fashioned way, my classic Scotch Eggs recipe uses sausage meat.
• This recipe for scotch eggs makes 8, so it's easy to halve.

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