Ingredients with Measurements:
- 4 eggs
- 1/2 lb chorizo, casing removed
- 1/2 cup grated Manchego cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1/4 tsp smoked paprika
- Salt and pepper, to taste
- Vegetable oil, for frying
Special equipment needed:
- Large pot or deep fryer
- Thermometer
Step-by-step instructions:
1. Boil the eggs: Place eggs in a pot of cold water and bring to a boil. Once boiling, reduce heat to low and simmer for 6 minutes. Remove from heat and place eggs in a bowl of ice water to cool.
2. Make the filling: In a bowl, mix together the chorizo, Manchego cheese, panko breadcrumbs, smoked paprika, salt, and pepper until well combined.
3. Peel the eggs and coat in flour: Once the eggs are cool, peel them and coat them in flour.
4. Wrap the eggs in the chorizo mixture: Divide the chorizo mixture into 4 portions. Flatten each portion into a disc and wrap it around the egg, making sure it is completely covered.
5. Coat in breadcrumbs: Roll the wrapped eggs in the remaining panko breadcrumbs until they are completely coated.
6. Fry the eggs: Heat vegetable oil in a large pot or deep fryer to 350°F. Carefully lower the eggs into the oil and fry for 4-5 minutes, or until golden brown and crispy. Remove from oil and place on a paper towel-lined plate to drain excess oil.
7. Serve: Slice the Scotch eggs in half and serve warm.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 16g
Protein: 23g
Substitutions for ingredients:
- Chorizo can be substituted with any spicy sausage.
- Manchego cheese can be substituted with any hard cheese like Parmesan or Pecorino.
Variations:
- Add chopped herbs like parsley or cilantro to the filling for added flavor.
- Use different spices like cumin or chili powder for a different flavor profile.
Tips and tricks:
- Make sure the eggs are completely cooled before wrapping them in the chorizo mixture to prevent the mixture from melting.
- Use a slotted spoon or spider to carefully remove the eggs from the oil to prevent them from breaking.
Storage instructions:
Scotch eggs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Scotch eggs in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Scotch eggs on a bed of greens or with a side of dipping sauce.
Garnishes:
Garnish with chopped herbs like parsley or cilantro.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple salad.
Troubleshooting advice:
- If the chorizo mixture is too wet, add more breadcrumbs to thicken it up.
- If the Scotch eggs are breaking apart during frying, make sure the oil is hot enough and that the eggs are coated well in the breadcrumbs.
Food safety advice:
Make sure to cook the eggs and chorizo mixture to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Scotch eggs originated in England in the 18th century and were traditionally made with a hard-boiled egg wrapped in sausage meat and breadcrumbs.
Flavor profiles:
Spicy, smoky, and cheesy.
Serving suggestions:
Serve as an appetizer or a main dish.
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