It’s unfortunate that I came up with this recipe so early in my life, because I know this is my greatest invention and it’s hard to know that I’ve now peaked. It’s all downhill from here because how could I possibly top combining ramen eggs, spicy salmon, and what I guess is a highlight of British cuisine, the scotch egg.
This is a great way to start the New Year if you want something new and fun to make…not so great if you have a weight loss or healthy eating resolution. Although the salmon is healthier than the original sausage. It’s a “diet starts tomorrow” cheat day option.
Some thoughts on Ramen Eggs: Ramen eggs are the greatest food in the world. If your meal is ever missing something, it’s probably a ramen egg. Salad? Sandwich? Soup? Any savory breakfast item? Add a ramen egg. Also good in ramen. I keep a tupperware of the marinade in the fridge at all times and just keep replenishing the eggs so I always have a few on hand for emergency situations. I recommend you also do this because otherwise it’s a lot of soy sauce to use at a time if you don’t buy it in gallons like I do.
Spicy Salmon Scotch Eggs Recipe
Makes 4 Scotch Eggs
Ingredients
Jammy Ramen Eggs:
- 2 tablespoons white vinegar
- 4 eggs
- ½-1 cup soy sauce
- ¾ cup mirin
- ¼ cup black vinegar (balsamic or red wine vinegar work as substitutes)
- 1 inch ginger (unpeeled, roughly sliced)
Spicy Salmon:
- 8 ounces cooked salmon
- ⅓ cup mayonnaise (preferably Japanese)
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 2 teaspoons rice wine vinegar
Dredging Stations
- ½ cup rice flour
- 1 egg beaten with ¼ cup water
- 1-1 ½ cups panko
- Vegetable oil for frying
Instructions
- Ramen Eggs: This step can be done the night before and eggs do not need to be room temperature. Fill a saucepan with enough water to cover eggs, add 2 tablespoons white vinegar. Bring water to a rolling boil over medium-high heat. Lower heat to a gentle boil (just above a simmer) and carefully lower in eggs. Cook covered for 6 ½ minutes at a simmer. While the eggs cook, prepare an ice bath in a large bowl. Transfer eggs to ice bath and chill for 2-3 minutes. Crack all over and peel carefully under gentle running cold water. Place peeled eggs in a tupperware or other sealable container.
- Pour enough soy sauce over the eggs to cover all but the top egg. Add mirin, vinegar and sliced ginger. Marinate in the fridge for at least two hours or overnight.
- Spicy Salmon: In a medium bowl use a fork to mix and mash spicy salmon ingredients until the texture is similar to sausage filling and everything is fully incorporated.
- Set up your dredging stations; in order your eggs, bowl of salmon, rice flour, egg wash, panko. In a heavy bottomed saucepan bring enough vegetable oil to cover scotch eggs to between 350° and 375°F. If you don’t have a candy thermometer drop a panko crumb in and when it sizzles on contact the oil is ready. Set up a rack over paper towels to the side of the oil to remove eggs to after frying.
- For each egg coat in ¼ of the salmon, roll in rice flour, dip in egg, coat in panko and using a spider or slotted spoon lower until the oil. Fry until golden brown, turning once, about two minutes. Everything is cooked so you just need to worry about the color. Remove to rack and continue frying eggs one at a time.
Serving suggestions: Great over rice or avocado toast, can top with scallions, sesame seeds, a drizzle of takoyaki sauce and/or japanese mayo; it’ll all taste good.
vtx kitchen 