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Scotch Egg Recipe

Is it hard find some tasty meal on the go? Pack up with ground meat coated scotch egg and enjoy a tasty meal even without knife or fork!

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The Scotch Egg is a popular British dish that consists of a hard-boiled egg encased in sausage meat, coated with breadcrumbs, and deep-fried until crispy. Its exact origin is a subject of debate, but it is believed to have been created in the early 18th century. Although the Scotch Egg is commonly associated with Scotland, its true origins are likely to be English.

The term “Scotch” in the name “Scotch Egg” does not refer to Scotland. It is believed to have derived from the term “scotched,” which means to coat or cover.

While they are undeniably delicious, they are not considered the healthiest option due to their high calorie and fat content. The combination of sausage meat and deep-frying makes them quite indulgent. However, like many foods, moderation is key. Enjoying a Scotch Egg occasionally as part of a balanced diet can certainly be enjoyed without guilt. If you’re concerned about health, you could try baking instead of deep-frying the Scotch Eggs, which can reduce the overall fat content.

Scottish eggs are originally breaded but luckily there won’t be anybody who prosecutes us if we just don’t roll our meatballs in gluten. Both, the fried and baked version will turn out perfectly without adding extra calories to them so fear not taking the plunge either way.

When it comes to variations and flavors, there is room for creativity with Scotch Eggs. Some popular variations include using different types of sausage meat like chorizo or black pudding, adding cheese or herbs to the sausage mixture, or even wrapping the eggs in bacon before coating them.

Regional variations of Scotch Eggs can be found across the world. In India, for example, there is a similar dish called “nargisi kofta,” where the egg is encased in spiced minced meat and cooked in a rich curry sauce.

When serving Scotch Eggs, they can be enjoyed hot or cold. They are often served with a side of salad, pickles, or a tangy sauce like mustard or piccalilli.

Scotch-egg-recipe-3-SunCakeMom

Ingredients

  • 9 medium / 450g Eggs
  • 1⅓ lb / 600g Ground meat
  • 2 teaspoons / 10g Salt
  • Optional but recommended
    • 1 teaspoon / 3g Black pepper
    • 1 teaspoon / 2g Paprika or Cayenne if hot spices desired
    • 1 tablespoon / 10g Chives
    • 3 tablespoons / 50g Caramelized onion (Check out: Caramelized Onion Recipe)
    • 3 tablespoon / 30g Parmesan (shredded)
  • Optional
    • 1 teaspoon / 5g Dijon mustard
    • 1 medium / 140g Apple instead of onion (shredded)
    • 1 teaspoon / 2.5g Nutmeg
  • Traditionally optional breadcrumb coating
    • 1 cup / 120g Flour
    • 1 cup / 150g Breadcrumb
    • 4 medium / 200g Eggs
  •  

How to make Scotch egg

  1. Depending on where exactly we would like to eat our scotch eggs, we can decide what type of yolk we’d like to have. If we plan to have them on the go runny yolks aren’t really recommended. Boil the eggs as desired. 15 minutes in gently boiling water generally enough the get a nice firm yolk. If the eggs are fresh, add a half teaspoon of baking soda to the boiling water as that helps peeling of the shells of fresh eggs.
  2. If we want to add caramelized onion to the meat coating, it’s a good time saving idea to start them with the eggs. Check out: how to make caramelized onion.
  3. Peel the eggs and let them cool down.Scotch-egg-recipe-Process-1-SunCakeMom
  4. While the eggs are cooking and cooling, prepare the meat. In a bowl mix the meat with salt, pepper, paprika, chives and caramelized onion. The original scotch egg recipe only calls for salt and pepper but these are really lovely additions to the meat.
  5. Also we can add a bit of Parmesan that will provide a bit more strength to the coating as well as flavors.Scotch-egg-recipe-Process-6-SunCakeMom
  6. Mix everything together well.Scotch-egg-recipe-Process-7-SunCakeMom
  7. Form balls out of the meat about the size of the eggs. Maybe a bit bigger.Scotch-egg-recipe-Process-12-SunCakeMom
  8. Flatten out the balls. Coating our hands with oil may prevent the meat sticking to it.Scotch-egg-recipe-Process-13-SunCakeMom
  9. Roll the eggs up into the meat.Scotch-egg-recipe-Process-9-SunCakeMom
  10. Close the gaps up.Scotch-egg-recipe-Process-10-SunCakeMom
  11. Try to even the coating by gently tossing the egged meatballs from one hand to the other.Scotch-egg-recipe-Process-11-SunCakeMom
  12. Repeat until we have a batch ready for frying or baking.Scotch-egg-recipe-Process-14-SunCakeMom
  13. Heat oil in a frying pan to medium heat and place the scotch eggs in there. Fry one side for until it gets a golden brown – dark color for about 5 – 10 minutes. If we are after runny yolk, heat the oil to high temperatures and fry the balls shorter periods of time otherwise the yolks could be cooked hard before the meat is done. Scotch-egg-recipe-Process-15-SunCakeMom
  14. Flip them over and cook the other side too.Scotch-egg-recipe-Process-16-SunCakeMom
  15. When both sides get the desired color take them out and let them drip off oil.Scotch-egg-recipe-Process-25-SunCakeMom
Traditionally optional breadcrumb coating:
  1. Original scotch eggs are coated with breadcrumbs but this is not necessary nor keto. However for the sake of tradition here it is. Roll the balls into flour until all the sides are covered.Scotch-egg-recipe-Process-17-SunCakeMom
  2. Roll them in beaten up eggs until all the sides are covered.Scotch-egg-recipe-Process-18-SunCakeMom
  3. Roll them in breadcrumbs until all the sides are covered.Scotch-egg-recipe-Process-19-SunCakeMom
  4. When a batch is ready fry them in hot oil just like the scotch eggs without breadcrumbs taking care of the yolk if it’s necessary.Scotch-egg-recipe-Process-21-SunCakeMom
  5. When one side gets a golden brown color in about 5 – 10 minutes flip them over and fry the other side too.Scotch-egg-recipe-Process-22-SunCakeMom
  6. When both sides are done, take them out and let the oil drip off. Scotch-egg-recipe-Process-24-SunCakeMom
  7. Pro anti-keto tip. Leftover breadcrumb, flour and eggs should not be discarded but mixed together with a bit of water and fried the same way as the scotch eggs.Scotch-egg-recipe-Process-23-SunCakeMom
  8. It’s not the healthiest thing but why waste the crumbs, right?Scotch-egg-recipe-Process-26-SunCakeMom

Enjoy!

Note: Scotch eggs can be made in the oven just like meatballs however expecting runny eggs and golden brown color may going to be a bit too much.

Scotch-egg-recipe-1-SunCakeMom
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Scotch Egg Recipe

Is it hard find some tasty meal on the go? Pack up with ground meat coated scotch egg and enjoy a tasty meal even without knife or fork!
Course Low Carb Meal, Main Course, Meal
Cuisine Gluten free, Keto, Low carb recipe, Sugar free recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 9 medium Eggs
  • 1⅓ lb Ground meat
  • 2 teaspoons Salt
Optional but recommended
  • 1 teaspoon Black pepper
  • 1 teaspoon Paprika or Cayenne if hot spices desired
  • 1 tablespoon Chives
  • 3 tablespoons Caramelized onion Check out: Caramelized Onion Recipe
  • 3 tablespoons Parmesan shredded
Optional
  • 1 teaspoon Dijon mustard
  • 1 medium Apple instead of onion shredded
  • 1 teaspoon Nutmeg
Traditionally optional breadcrumb coating:
  • 1 cup Flour
  • 1 cup Breadcrumb
  • 4 medium Eggs

Instructions

  • Depending on where exactly we would like to eat our scotch eggs, we can decide what type of yolk we’d like to have. If we plan to have them on the go runny yolks aren’t really recommended. Boil the eggs as desired. 15 minutes in gently boiling water generally enough the get a nice firm yolk. If the eggs are fresh, add a half teaspoon of baking soda to the boiling water as that helps peeling of the shells of fresh eggs.
  • If we want to add caramelized onion to the meat coating, it’s a good time saving idea to start them with the eggs. Check out: how to make caramelized onion.
  • Peel the eggs and let them cool down.
    Hard-boil-eggs-peel-SunCakeMom
  • While the eggs are cooking and cooling, prepare the meat. In a bowl mix the meat with salt, pepper, paprika, chives and caramelized onion. The original scotch egg recipe only calls for salt and pepper but these are really lovely additions to the meat.
  • Also we can add a bit of Parmesan that will provide a bit more strength to the coating as well as flavors.
    Scotch-egg-recipe-Process-6-SunCakeMom
  • Mix everything together well.
    Scotch-egg-recipe-Process-7-SunCakeMom
  • Form balls out of the meat about the size of the eggs. Maybe a bit bigger.
    Scotch-egg-recipe-Process-12-SunCakeMom
  • Flatten out the balls. Coating our hands with oil may prevent the meat sticking to it.
    Scotch-egg-recipe-Process-13-SunCakeMom
  • Roll the eggs up into the meat.
    Scotch-egg-recipe-Process-9-SunCakeMom
  • Close the gaps up.
    Scotch-egg-recipe-Process-10-SunCakeMom
  • Try to even the coating by gently tossing the egged meatballs from one hand to the other.
    Scotch-egg-recipe-Process-11-SunCakeMom
  • Repeat until we have a batch ready for frying or baking.
    Scotch-egg-recipe-Process-14-SunCakeMom
  • Heat oil in a frying pan to medium heat and place the scotch eggs in there. Fry one side for until it gets a golden brown – dark color for about 5 – 10 minutes. If we are after runny yolk, heat the oil to high temperatures and fry the balls shorter periods of time otherwise the yolks could be cooked hard before the meat is done.
    Scotch-egg-recipe-Process-15-SunCakeMom
  • Flip them over and cook the other side too.
    Scotch-egg-recipe-Process-16-SunCakeMom
  • When both sides get the desired color take them out and let them drip off oil.
    Scotch-egg-recipe-Process-25-SunCakeMom

Traditionally optional breadcrumb coating

  • Original scotch eggs are coated with breadcrumbs but this is not necessary nor keto. However for the sake of tradition here it is. Roll the balls into flour until all the sides are covered.
    Scotch-egg-recipe-Process-17-SunCakeMom
  • Roll them in beaten up eggs until all the sides are covered.
    Scotch-egg-recipe-Process-18-SunCakeMom
  • Roll them in breadcrumbs until all the sides are covered.
    Scotch-egg-recipe-Process-19-SunCakeMom
  • When a batch is ready fry them in hot oil just like the scotch eggs without breadcrumbs taking care of the yolk if it’s necessary.
    Scotch-egg-recipe-Process-21-SunCakeMom
  • When one side gets a golden brown color in about 5 – 10 minutes flip them over and fry the other side too.
    Scotch-egg-recipe-Process-22-SunCakeMom
  • When both sides are done, take them out and let the oil drip off.
    Scotch-egg-recipe-Process-24-SunCakeMom
  • Pro anti-keto tip. Leftover breadcrumb, flour and eggs should not be discarded but mixed together with a bit of water and fried the same way as the scotch eggs.
    Flour-egg-breadcrumbs-batter-fry-SunCakeMom
  • It’s not the healthiest thing but why waste the crumbs, right?
    Flour-egg-breadcrumbs-batter-fry-SunCakeMom

Notes

Enjoy!

Nutrition

Serving: 100g | Calories: 148kcal (7%) | Carbohydrates: 13g (4%) | Protein: 12g (24%) | Fat: 5g (8%) | Saturated Fat: 2g (9%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 120mg (40%) | Sodium: 513mg (22%) | Potassium: 135mg (4%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 188IU (4%) | Vitamin C: 1mg (1%) | Calcium: 42mg (4%) | Iron: 3mg (17%)

Pin now, Enjoy later!Scotch-egg-recipe-Pinterest-SunCakeMom

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