Scotch Eggs Name: Kerry Biggs Base: Sheppard AFB Recipe: 12oz Ground Tukey, Can use pork, but I find they stay together better with Turkey. 2tsp Parsley, finely chopped 4 Eggs, Hard boiled, cooled and shelled 1oz flour, seasoned with salt and pepper 1 Egg, beaten 4oz Breadcrumbs Oil for frying Place the Turkey in a bowl. Add the copped parsley and mix well. Coat the eggs with the seasoned flour and cover completely with a layer of turkey. Dip into the beaten egg and roll in the breadcrumbs. Fry in oil until golden brown, drain well on kitchen paper.