Description
Scotch eggs are the easiest way to spice up your meal prepped eggs. Give sous vide eggs a break and wrap them up in meat!
Ingredients
- 4 whole Eggs
- 1 pound Ground Pork
- 2 Tablespoons Warm Water
- ½ teaspoons Cream Of Tartar
- ¼ teaspoons Baking Soda
- 1 clove Garlic, Minced
- 2 teaspoons Red Wine Vinegar
- ½ Tablespoons Chili Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Chipotle Chili 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 eggs in and turn on to high for 5 minutes. Once timer goes off, let sit for 5 minutes and then manually release the pressure. Place eggs in a bath of ice water for 10 minutes. Peel and set aside.
While eggs are cooking, preheat oven to 400ºF. Mix together warm water, cream of tartar and baking soda.
Mix together all remaining ingredients, including cream of tartar mixture. Place in fridge until eggs are done.
Split sausage mixture into even portions. Cover each egg with an even portion of sausage. Place on a baking sheet and refrigerate for 10 minutes. Bake for 15–20 minutes. Serve.
