Chorizo Scotch Eggs
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 610
- Total Fat
- 50
- Saturated Fat
- 10
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 21
- Cholesterol
- 296
- Sodium
- 705
- Total: 40 min
- Active: 30 min
Ingredients
8 large eggs, at room temperature, divided
1/2 cup all-purpose flour
1 cup panko breadcrumbs
1/2 teaspoon kosher salt
Freshly ground black pepper
1 pound Mexican chorizo, removed from casing, at room temperature
Neutral oil, for frying
Directions
Special equipment:
a deep-fry thermometer- Bring a large pot of water to a boil over medium-high heat. Carefully lower 6 eggs into the water and boil for 7 minutes (this is for a runny yolk; if you want it firmer, add a bit of time). While they're boiling, prepare a large ice bath. When 7 minutes is up, immediately transfer the eggs to the ice bath to cool completely. Peel the eggs and set aside.
- For the breadcrumb coating: Add the flour into a shallow bowl. In a second shallow bowl, whisk the 2 remaining eggs with 1 tablespoon of water. In a third shallow bowl, combine the panko, salt and a few turns of black pepper.
- Working with wet hands, divide the chorizo into 6 equal parts. Coat an egg in a little flour and then flatten a portion of the chorizo and wrap it around the egg completely. This will take some focus! Once the egg is fully encased in the meat, coat it in flour, and then egg, and then panko. Place on a plate and hold in the fridge until the rest of the eggs are breaded.
- To fry: Add 3 to 4 inches of neutral oil into a large, heavy-bottomed pot and heat over medium until an oil thermometer reaches 360 degrees F. Fry the Scotch eggs in 2 batches for 6 minutes (or until the internal temperature of the pork is 160 degrees F), until they're golden brown and cooked through. Remove to a cooling rack to drain of excess oil. Enjoy!