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CHORIZO SCOTCH EGGS

Golden and crisp on the outside, with a savoury chorizo layer wrapped around a perfectly jammy egg. Recipe by Sophie @THECORNERPLOT
READY IN

40 mins

COOKING TIME

20 mins

PREP TIME

20 mins

SERVES

Makes 4

ingredients

  • 5 medium free-range eggs, at room temperature
  • 200g hot cooking chorizo, skins removed
IN STOCK
  • 200 g traditional pork sausages, skins removed
  • 3 tbsp fresh flat-leaf parsley, finely chopped
  • 50 g plain flour
  • Splash of milk
  • 120 g panko breadcrumbs
  • 500 ml vegetable oil, for deep-frying

Method:

  1. Place 4 of the eggs in a saucepan of water. Place on a high heat and bring to the boil. Simmer for 5 min, drain, and cool under cold running water. Peel carefully and set aside.
  2. Place the chorizo, sausage meat and parsley in a bowl and mix thoroughly. Divide into 4 equal portions, 100 g each. Roll each into a ball.
  3. Press one ball of meat into an oval shape, ½ cm thick. Place an egg in the centre and fold the meat up around it. Seal any holes and roll into a smooth ball. Leave in the fridge while you prepare the coatings.
  4. Set three shallow bowls on the work surface. Sprinkle the flour into the first bowl and season well. Break the uncooked eggs into the second bowl, add a splash of milk and beat until smooth. Sprinkle the panko breadcrumbs into the third bowl.
  5. Coat the eggs first in flour, roll in the egg wash, and cover in the panko crumbs.
  6. Heat the oil in a heavy-bottomed pan until it reaches 160ºC. Deep-fry the scotch eggs for 8-10 min, or until golden and the meat is cooked (63°C). Remove the eggs with a slotted spoon and place on a lined baking tray.

Little Tip:

Serve the eggs straight after cooking to ensure a gooey yolk. If you prefer a harder yolk cook the eggs initially for 7 mins.

ingredients

  • 5 medium free-range eggs, at room temperature
  • 200g hot cooking chorizo, skins removed
IN STOCK
  • 200 g traditional pork sausages, skins removed
  • 3 tbsp fresh flat-leaf parsley, finely chopped
  • 50 g plain flour
  • Splash of milk
  • 120 g panko breadcrumbs
  • 500 ml vegetable oil, for deep-frying

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