Mexican Scotch Eggs
Scotch eggs are not only mega tasty, they’re also good fun to make. There are almost endless possibilities when it comes to flavour combos, but we wanted to make something a little different. We thought that Mexican flavours would work well and we weren’t wrong.
If you like these, you’re going to love our chilli con carne balls!
Mix sausage meat with Gran Luchito Smoked Chilli Paste, bacon, coriander, lime zest, lime juice, spring onion, salt & pepper
Soft boil fresh, free-range eggs, coat in flour and place them in centre of flattened meat mixture
Carefully wrap up the egg and seal the edges well
Deep fry the Scotch Eggs until golden & crispy
Mexican Scotch Egg Recipe
- 4 Good quality traditional pork sausages
- 2 Scallions
- 1 Lime (zest & juice)
- 1tsp Gran Luchito Smoked Chilli Paste
- 3 Rashers streaky bacon
- Handful fresh cilantro
- Salt & pepper
- Bag of plain tortilla chips
- 6 Cage-range eggs (very fresh; room temp)
- Plain flour
- Vegetable oil (for deep-frying)
- Soft-boil 4 of your eggs. How you want them to turn out will determine how long you cook them, but we think 6 mins is about right. Get your water boiling, add the eggs (2 at a time), start timer, transfer to cold water to cool, peel (carefully).
- Combine the Gran Luchito Smoked Chilli Paste, bacon, scallions, cilantro, lime zest and lime juice in a food processor. You don't want the mix too fine, but equally not too chunky either. (If your food processor won't deal with bacon, just chop it finely by hand).
- Squeeze the meat out of the sausages into a mixing bowl. Add the mixture and get your hands in there to mix well.
- Split the mixture into 4 equal portions and roll into balls.
- Dust each peeled egg in a little flour.
- For each ball, flatten it in your palm (a little flour on your hands is helpful) and add a peeled egg into the centre. Carefully wrap it up trying to keep the meat equally dispersed around the egg. Seal up the edges.
- Blitz the tortilla chips in the food processor to make fine breadcrumbs.
- Prepare 3 bowls (one with 2 beaten eggs; one with plain flour; one with whizzed up tortilla chips).
- Dip each meat-wrapped egg in the flour, then the egg, then the tortillas. Then repeat the egg and tortilla stage (this will ensure a really crispy shell that won't split when dee-frying).
- Place on a plate and put in the fridge to firm up for 30 mins.
- Meanwhile, carefully heat the vegetable oil to approximately 150C (if you don't have a thermometer you can drop a little bit of mixture into the oil and if its bubbles you're good to go).
- Carefully add the scotch eggs to the oil (one at a time) and cook until golden & crispy (this should take about 4-5 minutes). Use a slotted spoon to turn them every now and again as they cook.
- Leave to cool before slicing open and serving with whatever you fancy!
Serve The Mexican Scotch Eggs with gherkins, cheese and maybe a squeeze of lime juice
Have you tried the Mexican Scotch Eggs Recipe? If so please let us know how you got on.