CHORIZO SCOTCH EGGS WITH GARLIC AIOLI
A British classic with a smoky twist, these Chorizo Scotch Eggs with Garlic Aioli are perfect for picnics or light summer lunches and make a sensational savoury snack. Created for us by Ed Cudlipp, soft-boiled eggs are wrapped in a punchy mix of spiced chorizo and pork sausage meat, thyme and then coated in panko breadcrumbs and fried until golden and crisp. The richness of the meat and crunch of the coating are balanced by a smooth, indulgent, garlicky aioli, made from scratch with lemon, Dijon mustard and olive oil for a deep, rounded flavour. Ed uses our Professional Knives when preparing the chorizo and herbs, and soft boils and deep fries the eggs in 316 Series stainless steel cookware for rapid, even heat distribution and optimum flavour.
SERVES: 4
COOKING TIME: 45 minutes
INGREDIENTS:
4 large eggs
150g raw chorizo, skins removed
225g pork sausage meat
1 tsp fresh thyme leaves, finely chopped
1/2 tsp fine sea salt
1/2 tsp black pepper
For the coating
50g plain flour
2 eggs, beaten
100g panko breadcrumbs
For frying
Neutral oil – eg vegetable or sunflower
For the garlic aioli
2 egg yolks
1 tsp Dijon mustard
Juice of 1/2 lemon
2 tbsp Chardonnay vinegar
Pinch caster sugar
Pinch fine sea salt
1 tbsp water
4 garlic cloves, finely grated
150g good quality olive oil
100g neutral oil
To serve
Small bunch fresh chives, finely chopped
50g rocket
METHOD:
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1. Boil the eggs. Bring a 316 Series saucepan of water to the boil. Carefully lower in four eggs and cook for six minutes. Transfer immediately to a bowl of iced water and leave to cool completely before peeling.
2. Prepare the meat. Remove the skin from the chorizo and finely chop into a paste-like consistency, or pulse in a food processor. Combine with the pork sausage meat, thyme, salt, and pepper. Mix thoroughly until fully combined and slightly sticky.
3. Wrap the eggs. Divide the meat mixture into four equal portions. Flatten each portion into a thin oval, around 1.5cm thickness when wrapped. Place a peeled egg in the centre and carefully wrap the meat around it, ensuring there are no air pockets. Smooth into an even shape.
4. Coat the eggs. Roll each egg in flour, then the beaten egg, then panko breadcrumbs, ensuring an even coating.
5. Fry the Scotch eggs. Heat the oil to 160°C. Carefully lower the eggs into the oil and fry for seven to eight minutes, turning occasionally, until deeply golden brown and the meat is fully cooked through. Remove and rest for five minutes before serving.
6. Make the garlic aioli. In a food processor, combine the egg yolks, Dijon mustard, lemon juice, vinegar, sugar, salt, and water. Blitz to combine. Add the grated garlic and pulse briefly. With the processor running, slowly drizzle in the olive oil followed by the neutral oil until thick, smooth, and emulsified – a similar consistency to mayonnaise. Taste and adjust seasoning if needed.
7. Serve. Slice the Scotch eggs in half. Serve on a bed of rocket, topped with chopped chives, alongside a generous portion of garlic aioli.
-
1. Boil the eggs. Bring a 316 Series saucepan of water to the boil. Carefully lower in four eggs and cook for six minutes. Transfer immediately to a bowl of iced water and leave to cool completely before peeling.
2. Prepare the meat. Remove the skin from the chorizo and finely chop into a paste-like consistency, or pulse in a food processor. Combine with the pork sausage meat, thyme, salt, and pepper. Mix thoroughly until fully combined and slightly sticky.
3. Wrap the eggs. Divide the meat mixture into four equal portions. Flatten each portion into a thin oval, around 1.5cm thickness when wrapped. Place a peeled egg in the centre and carefully wrap the meat around it, ensuring there are no air pockets. Smooth into an even shape.
4. Coat the eggs. Roll each egg in flour, then the beaten egg, then panko breadcrumbs, ensuring an even coating.
5. Fry the Scotch eggs. Heat the oil to 160°C. Carefully lower the eggs into the oil and fry for seven to eight minutes, turning occasionally, until deeply golden brown and the meat is fully cooked through. Remove and rest for five minutes before serving.
6. Make the garlic aioli. In a food processor, combine the egg yolks, Dijon mustard, lemon juice, vinegar, sugar, salt, and water. Blitz to combine. Add the grated garlic and pulse briefly. With the processor running, slowly drizzle in the olive oil followed by the neutral oil until thick, smooth, and emulsified – a similar consistency to mayonnaise. Taste and adjust seasoning if needed.
7. Serve. Slice the Scotch eggs in half. Serve on a bed of rocket, topped with chopped chives, alongside a generous portion of garlic aioli.