Scotch Eggs

AJI-NO-MOTO® Umami Seasoning


  • 5 pcs. (250g) Eggs, soft-boiled
For ground meat coating:
  • 1/2 cup (120g) Ground Pork
  • 1/2 cup (120g) Ground Beef
  • 1/3 cup (38g) Garlic, minced
  • 1/4 cup (60g) Onion, minced
  • 1 Tbsp. (15ml) Soy Sauce
  • 1/4 pack (2.5g) AJI-NO-MOTO® Umami Seasoning
  • 4 tsps. (20g) Sugar
  • 1/2 tsp. (1g) Black Pepper, ground
  • 1 Tbsp. (10g) All-Purpose Flour
  • 1 pc. (50g) Egg, beaten
  • 1/2 cup (100g) Breadcrumbs or Panko breadcrumbs
  • 2 cups (500ml) Cooking Oil, for deep-frying


  1. BOIL. In a pot, heat water until big bubbles form. Boil eggs for 5-6 minutes. Transfer to an ice bath and peel when cool. Set aside.
  2. MIX & SEASON. To make the ground meat coating, in a bowl, add ground pork, ground beef, garlic, onion, soy sauce, AJI-NO-MOTO®, sugar, black pepper, and flour. Mix well.
  3. COAT & DREDGE. Cover each boiled eggs with the meat mixture. Then dip them in the beaten egg until covered. Next, dredge in breadcrumbs until all eggs are fully coated.
  4. DEEP-FRY. In a pan, heat oil. Deep-fry coated eggs until brown. Drain excess oil using strainer or collander.
  5. SERVE. Transfer to a serving plate. Serve and enjoy.

Cooking Tips

To peel soft-boiled eggs easily, you may add 4 Tbsps. of vinegar to the boiling water and then immediately place them in an ice bath to stop the cooking. Using older eggs is also easier to peel than fresh eggs.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 pc. Scotch Egg (130g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
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Good to Know Nutrition Facts

Both eggs and ground meat in scotch eggs are complete proteins that contain all the Essential Amino Acids needed by the body for building muscle.


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