A few years ago I had a lovely Chideock Egg at The George Inn http://www.georgeinnchideock.co.uk/ at Chideock and it has stuck in my memory. It was described as a chorizo scotch egg.
The other day, I suddenly had a fancy for a scotch egg. Here is what developed.
For 2 people (3 eggs) OK, we were going to have one each but...
3 medium eggs. Put in a pan of cold water, just covering, bring to a light boil and simmer for 5 minutes. Remove the eggs into iced water. Sometime later, peel them. Much to my frustration, I have learnt that fresh eggs do not lend themselves to easy peeling.
I used 4 sausages ( approx 200gr?) which were red onion and sun ripened tomato but there must be lots of different varieties which could suit.
I finely chopped about 25 gram of chorizo finely chopped and mixed all together.
The rest is pretty standard as regards wrapping the mixture round the eggs ( use 2 layers of cling film to roll out the mixture), flour egg, wrap meat round, flour, egg and breadcrumb (breadcrumb 2x if you like but I found it good with 1 layer).
Deep fry at 170c for 7 minutes and ENJOY!!!
I love cooking and don't tend to follow many recipes - however, I often forget how I've done things ( not that I mind as I like to mix the changes) and would like to refer back at times However, if anyone finds these recipes useful then I'd be pleased to hear from them
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