Chorizo Scotch Eggs
Another dish that takes me back to my childhood. Scotch Eggs were the perfect snack taken to school as part of my packed lunch. The processed snack in my packed lunch box however, was not a patch on my homemade version. I only started making scotch eggs fairly recently. When you have an abundance of fresh eggs you have to get more and more creative. Combined with a freezer full of leftover sausage meat, Scotch Eggs are the answer.
Despite the name, it seems the Scotch Egg did not originate in Scotland. Actually the name comes from the term ‘scotched’ describing the way the meat encases the egg. Apparently it was a highly sought after dish from the exclusive London Store Fortnum & Mason. It was also described as a snack for eating on long stagecoach journeys, a little bit like the pork pie. You can read more about the history of the Scotch egg here.
The Scotch egg became a service station staple in the 1990’s and I even remember buying ones that had a chopped egg filling – not even a whole egg. With a bad reputation it died a death. However, more recently it has welcomed a revival. I noticed on a recent trip to the UK that the Scotch egg is a staple on Gastro Pub menus. I ate a particularly good one at The Clog and Billy Cock in Lancashire; they do a local pork and black pudding version. It inspired me to get creative, hence the chorizo Scotch egg. I had some leftover sausage meat from the last time I made fresh chorizo but you could buy some and remove the meat from the skins.
small eggs (reserve 1 for the coating)
fresh chorizo sausage meat
oil for deep frying
This is more assembly instructions than recipe. Quantity of ingredients depends on how many you want to eat. I used bantam eggs so they were pretty small. The larger the egg the more sausage meat you will need. I used about 50g per egg.
Start by boiling the eggs. If you want the scotch eggs to ooze when you cut into them you need to cook the eggs quickly. If you prefer hard boiled eggs cook them for a little longer. For 40g eggs I put them in a pan of cold water, brought them to the boil and boiled for a minute and a half. Cool them immediately in cold water or they will continue to cook. Peel carefully so you don’t damage the eggs. Eggs are easier to peel if they are a bit older; fresh eggs are notoriously frustrating to peel.
Take your sausage meat and flatten into a round disc. Put the egg in the centre and gently shape the meat around the egg. It should be entirely enclosed and shaped like a ball. Get all of the eggs to this stage then chill in the fridge for half an hour to firm up.
While the eggs are chilling prepare the ingredients for the coating. Line up three plates, the first with some plain flour, the second with some beaten egg, the third with a good quantity of breadcrumbs. If there are not enough breadcrumbs it will be difficult to make them stick. I always think its better to use a few more than you think you’ll need, it makes the job easier.
Roll the egg and meat ball in the flour, dusting off the excess. Then roll in the beaten egg and breadcrumbs. Gently press the breadcrumbs to the eggs so they stick ensuring an even coat all round.