Smoky scotch eggs. They are easy to make and a great Paleo approved grab and go food! Start by soft boiling the eggs. Remove the shell from the eggs very carefully (you don't want to break the yolk) and set to one side.

The smokiest smoky scotch eggs in the world. Whether you're looking for a warming snack in winter or a summer picnic showstopper, this is the recipe for you. These Chorizo Scotch Eggs are epic!

Hello everybody, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, smoky scotch eggs. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Smoky scotch eggs is one of the most popular of current trending meals in the world. It's simple, it is fast, it tastes yummy. It is appreciated by millions daily. Smoky scotch eggs is something which I have loved my entire life. They are nice and they look wonderful.

They are easy to make and a great Paleo approved grab and go food! Start by soft boiling the eggs. Remove the shell from the eggs very carefully (you don't want to break the yolk) and set to one side.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook smoky scotch eggs using 10 ingredients and 7 steps. Here is how you can achieve that.

Composition Smoky scotch eggs:

Give 450 g - sausagemeat.
Prepare 5 for free range eggs.
Provide 1/2 (1 bunch) - chives.
Need 1/2 for of bunch flat leaf parsley.
Give 1 packet - panko breadcrumbs.
Give 1 couple of squirts of sriracha.
Need 1 tsp smoked paprika.
Need 2 tsp for English mustard.
Prepare 1/4 - of a tsp of grated nutmeg.
Require of Salt and pepper.

Crispy and smoky on the outside with a perfect runny-egg filling! They're the liquid equivalent of a cozy campfire. This recipe tasted great all year round but what a great way to use all of those hard boiled eggs right after the Easter holiday. Sausage wrapped hard-boiled eggs are portable protein snack.

Smoky scotch eggs instructions:

Boil 3 of the eggs for 3-4mins so they are soft boiled. Cool and peel. Tip - use older eggs to aid peeling..
Mix the sausagemeat, mustard, paprika, sriracha, nutmeg, chives (chopped), parsley (chopped), salt and pepper for seasoning..
Make into 3 patties, wrap around the egg gently until sealed. Put flour on your hands to make it easier to roll..
Beat 2 eggs and add to 1 plate, add flour and panko to 2 other plates. Roll the balls in flour, then eggs and finally panko breadcrumbs..
Heat oil in a the deep fat fryer to 150c. Gently add each ball for 4-5mins until golden..
Drain and put on a plate with kitchen roll to remove excess oil..
Serve with picallili. Enjoy!.

This will be saved to your scrapbook. Send a link to this recipe to a friend or your own e-mail address as a reminder. These Chorizo Scotch Eggs are epic! Crispy and smoky on the outside with a perfect runny-egg filling! This post is written in collaboration with Mill Street Pub & Kitchen, Oakham.

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