Flaming Hot Chorizo Scotch Eggs

The Scotch Egg, already an indulgent meal, gets a makeover.

This is gluttony at its finest. Or worst. Who knows. We’re taking the ideas behind a Scotch Egg and turning it up to 11. That’s right. The meat-coated, deep-fried egg has a whole new – even unhealthier look. But in my defense, this recipe calls for baking over deep frying. So there’s gotta be some healthy points for that?

But whatever healthiness gained is quickly negated, because, unlike the traditional Scotch Egg, we’re coating ours in the flavorful spices of ground chorizo and Flaming Hot Cheetos crumbs. Is it an affront to God? Definitely. Is it absolutely delicious, even if your arteries scream out in horror at every bite? Double definitely.

Some notes before diving in: Baking a Scotch Egg is a wee bit trickier since the super-hot heat from frying helps seal things up better. Added with the oiliness of chorizo, keeping your egg sealed properly sealed requires some extra care. I found that mixing the chorizo with a pinch of flour helps dry things out enough to properly coat the egg. From there, you want to really squeeze and work the meat around the egg. Try tossing it lightly like a baseball between your hands, gently working the meat around the egg to seal things up nice and tight.

Time You Need

  • ~10 minutes prep
  • ~30 minutes cooking
  • Yields: 4 scotch eggs

What You Need

  • 8-10 ounces of chorizo
  • 4 large eggs, hard or soft boiled and peeled
  • 1 large egg
  • 1-2 cups of crushed flaming hot Cheetos
  • 1 tsp mustard powder
  • 1 tbsp garlic powder
  • ½ tsp cayenne pepper
  • Salt, pepper to taste
  • 1 tbsp dried minced onion
  • 1/2 cup of flour
  • Mustard or other preferred dipping sauce

What You Do

  • Heat oven to 400 degrees.
  • Line a baking pan with a sheet of foil and place wire rack over foil.
  • In a large bowl, mix chorizo with seasonings and minced onions.
  • Separate into 4 equal sized patties.
  • Place a hardboiled egg in the center of each patty and shape the sausage patty to completely cover the egg.
  • Create a dredging station, with one bowl of flour, one bowl of beaten egg, and a third bowl with finely crushed Cheeto crumbs.
  • Lightly roll the sausage/egg into the flour, shaking off any excess. Then dip into the egg.
  • Finally, roll in the breadcrumbs to coat.
  • Repeat for the rest of the eggs. Then place on a plate and let chill in the fridge for 10 minutes.
  • After time is up, place in the eggs on the wire rack/baking sheet and into the oven. Cook for about 30-35 minutes, or until the chorizo is fully cooked (160 degrees).
  • Serve hot or cold with your favorite dipping sauce. 
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