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1
Place 6 of the eggs in a medium saucepan (they should fit in a single layer).
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2
Add enough cold water to cover the eggs by 1 inch.
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3
Bring the water to a boil over high heat, then remove the pan from the heat.
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4
Cover it with a tightfitting lid and let the eggs sit in the hot water for 3 minutes.
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5
Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water.
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6
When the eggs are ready, transfer them to the ice water bath using a slotted spoon.
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7
Let the eggs sit until theyre cold, about 10 minutes.
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8
Carefully crack and peel each egg.
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9
(Its OK if your eggs arent perfectly peeled.)
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10
Rinse the eggs under cold water to remove any residual shell pieces and pat them dry with paper towels.
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11
Place them on a rimmed baking sheet and set aside.
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12
Crack the remaining 2 eggs into a medium bowl, season with salt and pepper, and lightly whisk with a fork to break them up; set aside.
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13
Place the flour in a shallow dish, season with salt and pepper, and stir to combine; set aside.
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14
Place the tortilla chips in the bowl of a food processor fitted with a blade attachment and process into fine crumbs (you should have about 1 cup).
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15
Alternatively, place the chips in a resealable plastic bag, press out the air, and seal the bag.
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16
Using a rolling pin, crush the chips into uniform fine crumbs.
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17
Place the crumbs in a second shallow dish; set aside.
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18
Divide the chorizo into 6 even portions, roll each into a ball, and place on the baking sheet with the boiled eggs.
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19
Line a work surface with plastic wrap and have a second sheet of plastic wrap ready.
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20
Place 1 ball of chorizo in the middle of the plastic wrap on the work surface and cover with the second sheet of plastic wrap.
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21
Using a rolling pin, roll the chorizo into a very thin patty about 5 inches in diameter.
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22
Peel off the top sheet of plastic wrap and set it aside.
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23
Place a boiled egg in the center of the patty.
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24
Gently pull the edges of the bottom plastic wrap up to enclose the egg in the chorizo patty.
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25
Pick up the chorizo-wrapped egg and use your hands to gently smooth out the surface and patch any holes, making sure the egg is completely and tightly encased in chorizo.
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26
Return the egg to the baking sheet and repeat with the remaining chorizo and eggs.
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27
Dredge 1 chorizo-enclosed egg in the flour.
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28
Next, dip it in the beaten eggs, letting the excess drip off.
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29
Finally, roll it in the tortilla chip crumbs until well coated, then gently press to adhere the coating.
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30
Return the egg to the baking sheet.
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31
Repeat with the remaining eggs.
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32
Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat until it reaches 350 degrees F on a deep-frying/candy thermometer.
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33
Set a wire rack over a baking sheet; set aside.
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34
When the oil is ready, add 3 of the eggs.
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35
Fry, turning occasionally, until theyre golden brown and the chorizo is cooked through, about 4 minutes.
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36
Using a slotted spoon, remove the eggs to the wire rack.
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37
Repeat with the remaining eggs.
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38
To serve, cut each egg in half and season the cut sides with salt.
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39
Serve with for dipping.
