Chorizo Scotch Eggs

Scotch eggs have always been a bit of an indulgent favourite of mine. I love cracking into the crisp crust and breaking into the oozing egg yolk inside. I had a go at this recipe, some time ago. Now,Β in my first attempt… the eggs ended up a little too cooked. I didn’t quite master the oozing eggs. But hey, it’s all a learning experience, and they still tasted wonderful. I prefer my scotch eggs with a Β thick crust, so feel free to tweak this recipe according to your taste πŸ™‚ Second time around… nailed it! The yolk was deliciously runny and turned out perfect.

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The recipe itself is really easy, but the technique can be a little tricky. The key is to 100% master the rolling of the meat around the egg without any cracks. It takes some time to really get a seamless coating, and can be done by using the heat from the palms of your hand and cupping the egg well. Remember, take your time with this. There’s nothing worse than having a cracked.

Here is the recipe!

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And that’s it! These are super fun to make, and are a really wonderful treat for any celebration. I’ve always thought of scotch eggs as a really yummy winter breakfast in bed sort of thing. Combine the breakfast with a fresh glass of juice or coconut water and there you go πŸ™‚

 

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