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Beef Chorizo Scotch Eggs

Course Appetizer
Servings 12
Author Charlotte Culinary Expert, Heidi Billotto

Ingredients

For the Beef Chorizo:

  • 1 Lb local NC ground beef
  • 2 Tbsp. Savory Spice Shop Black Canyon Chili Powder
  • 3 Tbsp. Savory Spice Shop Chimayo Chorizo Sausage Spice
  • 3 Tbsp. Local Apple Cider Vinegar from Windy Hill Orchards in York, SC

Use the spice blends from the Savory Spice Shop as listed above OR Make Your Own Chorizo spice mix by combining the following and use in place of the Savory Spice Shop Blends:

  • 1 Tbsp. cumin seed
  • 1 tsp. coriander seed
  • 5 whole cloves
  • 2 bay leaves
  • ¼ tsp. ground cinnamon
  • ½ tsp. oregano
  • ½ tsp. thyme
  • 1 Tbsp. granulated garlic
  • 1 tsp. sea salt
  • 5 whole peppercorns or ½ tsp. ground black pepper
  • 2 Tbsp. paprika mixed with ½ tsp. cayenne powder OR
  • 2 Tbsp. paprika mixed with 1 tsp. red chili powder

For the eggs:

  • 1 doz local quail or chicken eggs

To Make the Coating:

  • 1 cup All Purpose Flour this works with Gluten Free Flour
  • 2 beaten local eggs
  • 1 1/2 cups Panko Crumbs These may be Gluten Free
  • Oil for frying

Instructions

  1. Combine the ground beef with the spices and apple cider vinegar and allow to stand for 1 hour ( or best overnight)
  2. Boil the eggs in water with a two tablespoons of baking soda for 3 minutes.
  3. Cool slightly, peel the quail or chicken eggs and dust each egg with a bit of the flour.
  4. Take a tablespoon or two  of your homemade beef sausage and shape it around each quail egg to completely encase the egg.
  5. Dust the beef sausage coated egg with flour, then dip in beaten egg and then in the panko crumbs. Place on a wire rack to rest.
  6. Meanwhile, place a wooden spoon in a shallow pot of oil. Heat the oil until little bubbles form around the  edge of the spoon. This indicates that the oil is hot enough for deep frying.
  7. Place the coated eggs in the hot oil and cook until nicely browned.
  8. Place the cooked eggs on a rack to drain slightly, then cut each of them in half and arrange on a bed of mixed local greens or microgreens