Scotch Eggs! Double Yum!
I’ve heard of Scotch eggs, but had no idea what the heck they were. I remember seeing them in England during our visit and just remembered lots of ball-shaped breading. Not the biggest fan of English cuisine, I thought some mysteries are best left unsolved…or in this case untasted.
Flash forward 5 years and I’m one food curious chick. With my focus on eating only real foods, on a whim I decided to look up Scotch eggs. Turns out, with a slight change, its perfect for the low-carb way of life. The ingredients? Hard boiled eggs and sausage. Nom nom!
As for the breading? Well almond or coconut flour can easily sit in for wheat flour (bonus for my gluten-free friends). For my first attempt, I decided to skip the breading altogether and keep it simple with the ingredients I had on hand. Sadly that meant no Parmesan cheese or seasoning this go around.
Dot’s Scotch Eggs
Net Carbs: 0g
Weight Watchers Points Plus: 8
- 6 eggs
- 3/4 lbs of hot sausage
- 1 tbsp olive oil, lard or bacon grease
NOTE: Peeling eggs can be a pain. Too often the shell either breaks up into little bits or the whites stubbornly cling to the shell. The only guaranteed way for pristine peel is to use old eggs. The eggs lose moisture through the shell and the air pocket at the tip expands. So buy your eggs 1-2 weeks before you plan to boil them.
- Boil the eggs. To boil, cover the eggs with cold water. The water should be an inch above the eggs. Just place the tip of your index finger on an egg while filling the pot with water. Once the water reaches your first knuckle stop filling the pot. Bring water to a rolling boil over high heat. Once the water comes to a full rolling boiling, take the pot off the heat and cover the pot with a lid. Leave the eggs in the covered pan for 15 minutes.
- Fill a bowl half way with ice cubes. Once eggs are done, remove from the water with a slotted spoon and gently crack them (to help with peeling) and place them quickly in the bowl. Add a little more ice and fill the bowl with cold water. You need to cool the eggs quickly or they will continue to cook in the shell. Let the eggs sit in the bowl to cool, about 1 minute.
- Once eggs cooled remove them from the ice bath and peel. Set aside.
- Pre-heat the oven to 375.
- Evenly divide sausage into 6 patties. Use your hands to pat each patty into a flat oblong pancake (about 1/4″ thick”). Place an egg in the center and cup your hand to wrap the meat around an egg. Gently use your fingers to make sure there are no cracks and that the seam will not open during cooking. The egg should be completely hidden. Set aside and repeat with the other eggs.
- In a frying pan, use just enough oil/fat to coat the bottom. Heat the oil over high heat for just a couple of minutes, add the eggs (2-3 at a time) and cook for 6-8 minutes. Be sure to roll the eggs every minute or so to evenly brown the sausage on all sides. When eggs are done browning, remove from pan and place on a baking sheet. Continue with other eggs.
- Once sausage-wrapped eggs are browned, place baking sheet in the oven for about 6-8 minutes, enough time for the sausage to cook through.
- Remove from oven and eat. They go great with hot sauce, sriracha, pickles or mayo.
Alternate Scotch Egg With Breading
If you want to make them with the breading, following the instructions above through step 5. Then do the following before moving to step 6:
- 1 egg, raw and beaten (this is your egg wash)
- 1/4 C almond or coconut flour
- 1/4 C Parmesan cheese
- 1/4 tsp garlic powder
- Salt & pepper
- Combine the flour, Parmesan, garlic powder and salt and pepper in a bowl.
- Take your sausage-wrapped egg and dip it into the egg wash. You want to roll the entire egg in the wash. Remove from wash and roll the egg in the flour mixture, coating all sides.
- Place the egg in the frying pan and cook as outlined in steps 6-8 above.