Choriz Scotch Eggs from Goa

Abhishek Deshmane of Slow Tide, Goa, reimagines the traditional Scotch Egg with Choriz, in memory of Joe Banana and Anjuna’s unique blend of cuisines and cooking styles.

This Chorizo Scotch Egg draws inspiration from the classic Scotch egg, which is believed to have originated from an eatery called William J Scott & Sons near the seafront in Yorkshire, England, or as some theories propoud, in India. Back then, they were called Scotties, and made with boiled eggs wrapped in fish paste, breaded, and deep-fried. Over time, fish paste was swapped out for sausage meat, giving the dish a richer depth of flavour. 

In Goa, there is a similar street food called the egg chop. It features a boiled egg cut in half, covered in mashed potato, and fried. You will find different versions of this along the western coast, each with its own local twist.

We put it on our menu in tribute to the unique blend of cuisines and cooking styles in the Anjuna commune. Back in the day, Joe Banana was the only café in Anjuna, with a mix of Goan dishes and recipes from travellers, making for a diverse and exciting menu. This blend of flavours at Joe Banana inspired us to add in memory of this culinary blend.

We’ve put our own Goan twist on this classic Scotch egg. Our Chorizo Scotch Egg starts with a boiled egg wrapped in a mix of chorizo pulao—a local favourite made with sticky rice, chorizo fat, and pork mince. Once the egg is well coated, we roll it in breadcrumbs and deep-fry. This dish combines the beloved flavours of Goan chorizo pulao and chorizo pao with a unique texture.

RECIPE FOR CHORIZO SCOTCHED EGG 

(Makes 7 portions)

Ingredients
Chili-Garlic Sauce
7 gm Bird’s eye chili, chopped
95 gm chili flakes
93 gm garlic chopped
9gm brown sugar
24 gm light soy
250ml oil
11 gm salt
¼ tsp fish sauce
2 tsp honey

Cilantro chutney
200 gm Granny Smith apple
150 gm coriander
20 gm garlic
2 tbsp lemon juice
5 gm pickled jalapeno
Salt to taste
¼ tsp sugar

500 gm pork mince
85 gm Goan chorizo pulao (cooked)
20 gm fennel seeds, boiled
15 gm chili flakes
½ tsp white pepper powder
2 tbsp garlic powder
1 tbsp fish sauce
1 gg white
1 tsp baking powder
15 gm corn starch
50 ml ice cold water
7 gm salt
7 soft boiled eggs (cooked 5 to 6 min in boiling water)
500 gm panko crumbs

Method
For the chilli garlic sauce: heat oil in a sauce pan, add in the garlic and sauté till golden brown. Lower the flame, add the chilli and chilli flakes and cook till fragrant. Add in rest of the ingredients and cook over low heat for 2 mins. Immediately transfer in a bowl and keep stirring to cool it down.
For the chutney: Add everything except coriander in a blender and grind. Then add in the coriander and grind to form a smooth paste. Remove in a small pan and pour some oil to cover surface.
Take the pork mince in a bowl, add in chorizo mince, fennel, chilli flakes, white pepper powder, salt and garlic powder. Mix well and refrigerate.
In a bowl, add in fish sauce, egg white, water followed by corn starch and baking powder. Mix well with a whisk and let it rest.
Put the pork mixture in a peddle mixer and gradually pour in the liquid marinade. Mix to attain a fluffy mince but has to be kept chilled to avoid splitting.
Remove the mixture in a bowl and store in the refrigerator covered with a parchment paper.
Coat the soft-boiled egg with 70gm of the mixture (Use water to handle the sticky mixture and not oil).
Crumb with panko using egg wash, deep fry till golden brown in at 150c.
Rest on a paper towel before serving.
Cut into two with a tomato knife.
Plate in a bowl or coupe plate. Garnish with chilli oil mix and coriander chutney.

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