Scotch eggs are the easiest way to spice up your prepared eggs. Give sous vide eggs a break and wrap them in meat!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 4 whole Eggs
- 1 pound Minced pork
- 2 tablespoons Hot water
- ½ teaspoon Tartar cream
- ¼ teaspoons Baking soda
- 1 clove minced garlic
- 2 teaspoons Red wine vinegar
- ½ tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon Cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon Chipotle pepper powder
- 1 teaspoon Salt
- ¼ teaspoons Dried oregano
- ¼ teaspoons Dried thyme leaves
- ⅛ teaspoons Black pepper
- ⅛ teaspoons Cinnamon
Preparation
Place 1 cup of water in the Instant Pot and insert a steamer basket. Place the eggs in it and turn on high heat for 5 minutes. Once the timer goes off, let it sit for 5 minutes, then manually release the pressure. Immerse the eggs in an ice water bath for 10 minutes. Peel and set aside.
While the eggs cook, preheat the oven to 400ºF. Combine warm water, cream of tartar and baking soda.
Combine all remaining ingredients, including cream of tartar mixture. Place in the refrigerator until the eggs are cooked.
Divide the sausage mixture into equal portions. Top each egg with an equal portion of sausage. Place on a baking sheet and refrigerate for 10 minutes. Bake for 15 to 20 minutes. Serve.
