It’s Spring, Easter has just passed us by so it seemed time for me to do another Scotch Egg recipe. If you’re keen, check out my Salmon Scotch Egg or Black Pudding Scotch Egg recipes too, hidden away in the vaults. These, however, are by far my favourite. Chorizo is one of the most gorgeously rich flavours – an absolute must at any tapas bar. Spicy, juicy, salty and strong – absolutely perfect.
You’ll notice in this recipe I’ve gone for the slightly odd choice of spicy Nik Naks (spicy Cheetos if you’re not in the UK) as the coating. Having worked in a shop that used to make and sell Scotch Eggs, I’ve learned that far from mere breadcrumbs, practically anything can be used for the coating and this to me seemed like a no-brainer. The additional kick of heat and texture was FABULOUS, however do feel free to use anything you like – breadcrumbs, cornflakes etc.
Finally – a note on yolk runniness. I like a soft, but not runny yolk. The difference is subtle, but really it comes down to one or two minutes in cooking time. This is entirely down to personal preference, and it may take a little time to get right. I think the slightly more robust nature of a soft yolk gives it more structural integrity in the eating process.
- Large Golden Yolk Eggs
- Regular Sausage Meat
- Spanish Chorizo (equal amount to regular sausage meat)
- Crushed Spicy Nik Naks (or cheetos)
- Boil your eggs. I find the best method is to add them to water on a rolling boil for 1 minute, then remove from the heat with the lid on and allow to sit for a further 6 minutes (4 for a softer yolk, 8 for harder). Immediately add to ice water to halt the cooking process where you would like it.
- While the eggs cool, finely chop you chorizo and mix thoroughly by hand with the sausage meat and a few generous teaspoons of paprika.
- Peel your eggs (gently with the egg submerged for best results.) Coat in the sausage mixture by forming a wide, flat patty in your hand, placing the egg in the middle and then using your hands to gently pull the sausage up the sides, until the egg is totally coated, smoothing it over to make sure there aren’t any cracks or holes.
- Normal breading procedure – coat the exterior in a thin layer in lightly seasoned flour, then a beaten egg, then the crushed chorizo. These three steps are essential – the flour makes sure the egg sticks, the egg makes sure the chorizo sticks. For an extra thick coating, repeat the egg and nik nak step.
- Fry in a flavourless oil with a high smoke point – vegetable, sunflower or rapeseed are best. Avoid olive oil like the plague for this. The oil should come at least half way up the egg, so make sure to be generous. You’ll know the oil is ready to fry if you drop a nik nak in and it immediately bubbles. Turn the egg regularly for a few minutes until the coating is dark red-brown, but not burned. One at a time is best – when it’s ready, put on a piece of paper towel to drain while you get the next ready.
- Serve hot or cold as a snack or part of a main meal, preferably cut in half so people can marvel at the beautiful interior!