Tales of Vesperia: Scottish Egg

Within the last few months someone was nice enough to update the Tales of Vesperia wiki page with high quality screenshots of the game’s food. It is unfortunate that the PS3 version of Tales of Vesperia was never released in the west. I picked up a Japanese copy about 2 years back and attempted to play it with my husband. We got as far as the Port of Capua Nor – not too far at all but we did meet the new character Patty. We were playing this before the translation group was completely done and had their site together. Unfortunately, it was more work than enjoyment so we stopped playing. Since then, a pretty nice site launched with a translation that you can use as you go through the game. Hmmm… maybe I should convince my husband to give the game another go.

This week, we will be deep frying up some deliciousness! We will be making scotch eggs with a slight twist. Typically, a scotch egg uses pork on the outside. However, my recipe calls for ground turkey instead. I’ve made this change for two reason. First, my husband doesn’t eat pork and I did not want to eat four scotch eggs alone. Second, I really like the taste of turkey. I’ve had scotch eggs with both and can say from experience that the difference isn’t noticeable enough to be that major of a switch. The most difficult part of this recipe is going to be handling the egg. I really like my egg in a scotch egg to be runny which makes the outside of the egg very delicate. It is important to handle the egg gently when wrapping it in the ground meat. It could be very dangerous if the egg were to burst open while deep frying. Make sure you wrap it gently but completely and without any gaps.

Required Equipment: bowls, plates, deep pot (safe for deep frying – or a deep fryer)
Results: 4 scotch eggs
Ingredients:
4 eggs
450g ground turkey
1 tsp ground mustard
1 tsp garlic powder
½ tsp thyme
½ tsp onion powder
pinch nutmeg
½ tsp salt
½ tsp pepper

⅓ cup flour
⅔ cup panko
2 eggs

peanut oil – enough to fully cover the scotch egg in order to deep fry

Bring water in a deep pan to a boil. Once boiling, carefully place the eggs in the water and cover with a lid. Cook for six minutes – the yolk will be extremely runny at that cook time. If you would like your egg yolks slightly harder increase the time to a maximum of nine minutes for a completely hard yolk.

If you cooked your eggs closer to the six minute mark, be very careful when deshelling the egg. The egg will be very soft and can easily break open – that is the last thing you want!

Depending on how comfortable you are with your speed of preparing these, you can begin pre-heating your oil. Place the peanut oil in a deep pot. You want the oil to preheat to 350℉. Make sure when it hits this temperature you are ready to start frying. If you are worried about timing start the preheating after you’ve constructed the scotch eggs.

In a bowl combine the ground turkey, ground mustard, garlic powder, thyme, onion powder, nutmeg, salt and pepper. Mix until very well combined. Separate into four equal parts and shape into balls.

Next set up your stations to make the scotch egg. You will need the following: one plate with just flour, a bowl with two eggs scrambled well and finally a plate with panko.

Take your boiled egg and place in the flour, completely covering it. Take one of the ground turkey balls and flatten on a plate.

Place your egg in the center of the flattened meat and wrap the egg. Once again, be very careful when doing this. You do not want the egg to break in any way. I would recommend wrapping all four eggs with meat before proceeding to the next step.

Take the meat wrapped eggs and cover completely with flour.

Place the floured meat balls in the egg bowl, cover in the egg and allow any extra egg to drip off. Finally, place the balls on the panko plate and again cover completely. The balls are ready to be deep fried!

Once your oil has reached 350℉, carefully place two of the balls into the oil. Allow them to cook for five minutes, until golden brown. Remove and place on a plate with a paper towel to drain any excess oil off the scotch egg. Serve immediately and enjoy!