With poblano peppers and chorizo, you’ve never seen a scotch egg like this. NestFresh Eggs and Tapatio take this pub staple to the next level.
Scotch Egg with Poblano Pepper, Chorizo & Tapatio
Preparation time: 40 minutes
Servings Per Recipe: 4
• 5 NestFresh Eggs
• ½ lb ground mexican chorizo
• 3 poblano peppers (roasted, seeded and diced)
• 3 tablespoons flour
• 2 cups panko breadcrumbs
• Cilantro, chopped
• Salt and pepper
• Oil (for frying)
1. Place 4 eggs in a small pot with cold water. Cover and bring to a boil. Remove lid and gently simmer for 3 minutes. Drain and place eggs in ice water. Once cooled, gently crack eggs under cold running water. Dry and set aside
2. Mix chorizo and poblano peppers until well combined. Do not overwork the chorizo. Season with salt and pepper.
3. Beat remaining egg and place on a plate. Season flour with salt and pepper and place on a plate. Spread breadcrumbs on another shallow plate.
4. Pat 1 portion of chorizo into a thin patty the size of your palm. Lay a soft-boiled egg on top of the sausage and wrap around egg, sealing and enclosing completely. Repeat with remaining sausage and eggs.
5. One by one, place sausage-wrapped egg gently in flour, shaking off excess, then coat in egg wash. Roll in panko bread crumbs and set aside. Repeat with remaining eggs.
6. Attach a deep-fry thermometer to the side of a large heavy-bottomed pot. Pour roughly 2 inches of oil into the pot and bring to up to 375°. Fry eggs, turning occasionally, until sausage is cooked through and breadcrumbs are golden brown. About 6 minutes.
7. With a slotted spoon, transfer eggs to a plate with paper towels and drain excess oil. Serve warm with a fresh cilantro garnish and Tapatio to taste.