Name: Scotch Egg Recipe
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Ingredients: 9 medium Eggs; 1⅓ lb Ground meat; 2 teaspoons Salt; 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); 1 teaspoon Dijon mustard; 1 medium Apple instead of onion (shredded); 1 teaspoon Nutmeg; 1 cup Flour; 1 cup Breadcrumb; 4 medium Eggs

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!

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

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.
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.
Mix everything together well.
Form balls out of the meat about the size of the eggs. Maybe a bit bigger.
Flatten out the balls. Coating our hands with oil may prevent the meat sticking to it.
Roll the eggs up into the meat.
Close the gaps up.
Try to even the coating by gently tossing the egged meatballs from one hand to the other.
Repeat until we have a batch ready for frying or baking.
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.
Flip them over and cook the other side too.
When both sides get the desired color take them out and let them drip off oil.

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.
Roll them in beaten up eggs until all the sides are covered.
Roll them in breadcrumbs until all the sides are covered.
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.
When one side gets a golden brown color in about 5 – 10 minutes flip them over and fry the other side too.
When both sides are done, take them out and let the oil drip off.
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.
It’s not the healthiest thing but why waste the crumbs, right?