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Scotch eggs are traditionally made by taking a hard-boiled egg and wrapping it with sausage. In my version I soft boil the eggs so that the yoke melts out when you cut it open, and my take on chorizo sausage gives the dish an incredible flavor and kick. I finish it with a drizzle of silan to provide a bit of contrasting sweetness.
1 pound ground chicken thigh
1 bunch fresh cilantro
1-2 jalapenos, to taste
6 eggs
2 tablespoons Pereg Cumin
2 tablespoons smoked paprika
3 tablespoons granulated garlic
1 cup Gefen Olive Oil
salt, to taste
pepper, to taste
Heaven & Earth Date Syrup or other date honey
vegetable oil for frying
Bring a pot of water to boil.
Once boiling, drop six whole eggs and set a timer for six minutes (for less runny eggs boil for seven to eight minutes).
Remove the eggs and place in an ice bath to prevent them from carry over cooking.
Let the eggs cool down, then peel them carefully, making sure to keep them whole.:
In a separate mixing bowl combine the ground meat, sliced jalapeno, spices, olive oil and chopped cilantro.
Take a handful of the sausage and flatten it in your hand, then place the soft boiled egg inside and cover the egg with the sausage in the shape of a circle.
Heat the vegetable oil to 350 degrees Fahrenheit, drop the scotch eggs in carefully, and fry for about 5 minutes.
Remove from the oil onto paper towels and test for doneness by cutting one open. If the meat is still raw on the inside, cook for another minute or 2 until the sausage is fully cooked.
Slice the scotch egg down the middle and serve on a slaw. Finish by drizzling silan over the dish.
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