How to make it
- 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, spring onion, coriander, 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!
Tried this recipe? Got suggestions? Let us know...