Preparation time is 45minutes
Cook time is 20minutes
Total time is 1hours 5minutes
Serve is for 6 people
Estimated cost per serve is 9.59 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 7 free range eggs, at room temperature
- 500grams Woolworths chorizo sausages
- 1/2 cup dried breadcrumbs
- 1/3 cup plain flour
- 1.50L vegetable oil
- 1/2 cup garlic aioli
- 2tablespoons lemon juice
- 1/4 bunch continental parsley, leaves chopped
- 1/2 cup tomato chutney
Description
Stuffed with a boiled egg, these chorizo-flavoured scotch eggs are crumbed in a delicious seasoned coating for maximum crunch and flavour.
Instruction tip
Prepping tip:Using room temperature eggs reduces the chances of the egg shells cracking when they’re added to the boiling water.
Method
Step 1 of 4
Bring a large saucepan of water to the boil. Remove from heat. Using a large spoon, gently lower in 6 eggs. Return to heat. Place tip of a wooden spoon at the top of the saucepan of water to stir the water to create a whirlpool until water returns to boil. (This helps centre the yolks.) Boil for 5 minutes. Drain eggs and set aside to cool slightly before peeling.
Step 2 of 4
Squeeze chorizo meat out of casings into a bowl. Discard casings. Divide meat evenly into 6 portions. Using damp hands, mould 1 chorizo portion around 1 egg to completely cover. Repeat with remaining eggs and chorizo. Place breadcrumbs and flour in separate shallow bowls. Beat remaining egg in a shallow bowl. Coat boiled eggs in flour, then dip in egg mixture, then dip in breadcrumbs to coat. Place on a baking tray or large plate. Place in fridge for 30 minutes to chill.
Step 3 of 4
Heat oil in a 20cm (base) saucepan over medium-low heat until a cube of bread turns golden in 20 seconds. Gently lower in half the eggs, one at a time, using a slotted spoon. Cook for 5 minutes or until breadcrumbs are golden. Transfer to a plate lined with paper towel to drain. Repeat with remaining eggs.
Step 4 of 4
Combine aioli, lemon juice and 1 tbs parsley in a small dish. Season. Place chutney in a separate small dish. Place scotch eggs on a serving platter and sprinkle with remaining parsley. Serve with aioli and chutney.
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