This post has been a long time coming! Until I made them last week, I’d never even tasted a scotch egg. But my husband had them last spring at a beer tasting he went to and was hooked. He asked me to recreate them and they went on my list but I never got around to it. Honestly I wasn’t that gung ho about it – it was eggs and sausage I thought, big deal right? Boy was I ever wrong! Anyway, I intended to make them during my “across the pond” week when I made the Bangers and Mash, Fisherman’s Pie, and a few other revamped classic dishes from the British Isles, but I never got around to it. They seem to be everywhere lately though and I finally decided I had to see what all of the fuss was about…
Scotch Eggs – Low Carb and Gluten Free
- Yield: 7 eggs 1x
- Category: Appetizer
- Cuisine: Eggs
Ingredients
- 7 large eggs
- 1 tube of breakfast sausage
- 1/4 c parmesan cheese
- 1/4 c coconut flour
- S & P
- 1/4 tsp garlic powder
- 1 egg, beaten
- oil for frying
Instructions
- Place the eggs in a medium saucepan in cold water. Bring to a boil and boil for 4 minutes. Turn off heat and let them sit in the hot water for five minutes. Remove from the pan and place in ice water. Cool for five minutes.
- While they are cooling, mix your coconut flour, parmesan, salt and pepper and garlic powder in a shallow bowl or dish and set aside.
- Peel the eggs under cold running water and set on a plate lined with paper towels. You may have to blot them as well, because you want them completely dry when you wrap them with the sausage.
- Meanwhile, remove your sausage from the tube and cut into 7 equal portions. Take a piece and using your left hand, flatten the sausage out onto your right hand making an oblong oval that is about 1/4 inch thick. Place an egg in the center of the sausage, cup your hand and use your fingers to wrap the sausage completely around the egg. Then press as you would if forming a meatball to make sure the meat is evenly wrapped and smooth. Set aside and repeat with the other eggs.*
- I started my oil heating (in a heavy duty pan about 1/2 inch deep) while I wrapped these. Once they are all wrapped, dip them first in the beaten egg, then the coconut flour/parmesan coating and place them in your hot oil – I put the completed eggs onto a spoon and rolled them into the oil to prevent splashing.
- They don’t take long to cook, turn them every 2 minutes or less until golden brown all the way around and then take them out and put them on a paper towel lined plate.
- Served hot or cold these are awesome! And filling! I ate one and a half of them after taking the photos and was totally stuffed for hours afterward.
Notes
*It sounds harder than it really is but you’ll get the hang of it quickly. I wish I had a photo tutorial but it’s hard to take photos with sausage covered hands, so hopefully this description gives you the idea. I tried rolling out the sausage between parchment sheets but then when I used a spatula to get it off, it crumpled up – so the hand technique worked the best for me.
For the nutrition data, I’m giving you the eggs dipped, but not fried, because I don’t know how to add the frying calories. Use your own discretion in how much fat and calories that would add to the total.
Nutrition
- Serving Size: 1 egg
- Calories: 321
- Fat: 28g
- Carbohydrates: 2g net
- Protein: 15g
Mary says
These were delicious Melissa! I had never tried Scotch eggs until I was recently served one on a salad at a local restaurant. I looked online for a keto version. When I saw that you had a recipe, I knew it would be good!
I had a little trouble getting the sausage to stick to the warm eggs. I put the eggs in the freezer for a few minutes and then the sausage stuck perfectly. Also, I had a jar of duck fat that I used as the frying oil. These are delicious hot or room temp. I will definitely be making these again
★★★★★
Kikim202 says
I never saw the reply to what type of oil to fry the scotch eggs with,so I’m going to fry with coconut oil.
Elizabeth says
What type of oil do you use to fry them?
Amber Burdi says
Super tasty! Everyone loved them!
★★★★★
Sarah c. says
A trick for the sausage meat is to flatten it out on a piece of Saran wrap before covering the egg with it. Works perfectly. The wrap protects your hands and keeps an even coating of sausage meat.
lisa says
I started keto 18 months go and this recipe has been a favorite from week 1. i buy Italian sausage meat from my grocery store. the keep well and reheat well. Fantastic recipe.
Mark says
I’ve made these two ways now. The first batch was made with regular pork sausage, and this morning’s batch was done with chorizo. The chorizo cooked up darker than I expected, but nothing that hurt the taste or texture. My only additional advice would be to make up a little extra of the flour coating; other than that, the recipe is spot-on.
★★★★★
Nicole says
Can these be baked in the oven? I want to make a large batch for a potluck.
Mellissa Sevigny says
I don’t know if you’ll get the traditional crispy coating when baking them.
Nicole says
I know this was posted a while back in time, but can anyone let me know the weight of “a tube of sausage”? Being in Atlantic Canada I don’t know that I have ever seen it come in a tube always in weighed, portions in a styrofoam tray. Thanks so much!
Mellissa Sevigny says
It’s about 12 oz, or up to a pound!
Arlene says
I will have to try your breading mix. I make them using a mixture of ground pork rinds, parmesan cheese, S&P, garlic powder. I make my eggs in my Instant Pot (they fall out of their shells). I also use hot sausage and I make them in my air fryer. Takes a bit longer than frying but no mess or spatter to clean. Wish I could post a pic.
★★★★★
Maggie says
These are wonderful with a dill dipping sauce. Just dill dip mix, mayonnaise and sour cream!
Teresa Day says
Made these this morning I used chorizo instead. This was a wonderful breakfast. Next time I’ll use sausage. Thanks for the recipe.
★★★★★
Kirsti says
I’m a Norwegian and I don’t know what “sausage” is, so I hope you can help me ? My guess is that “sausage” is minced meat with spices. I’d like to know what percentage of fat sausage has + if it is beef, pork og chicken – or som blend of meats. Then I can mix it with ingrediens I find in Norway.
I’m looking forward to making these eggs!
sylvia says
OOPS put egg in beaten egg after sausage is around it then Panko
★★★★★
sylvia says
I’m from England and the eggs look so under done, I know cos I’m queen of making scotch eggs, and when you are making your patty sausage just first roll egg in seasoned flour and your hands a little to stop from sticking then put in beaten egg and then I uses Panko, usually 1 lb Jimmy Dean sausage covers 4 medium eggs and deep fry till a real deep brown think the sausage has to cook also
★★★★★
Mellissa Sevigny says
These are soft in the middle by design sylvia, because it’s how I like them – but if you like yours cooked really hard then that’s ok too!
Precilla says
I NEED to make this tomorrow, but my one question is… how big is the tube of sausage?? How much does it weigh? Thanks for the awesome keto inspiration! <3
Mellissa Sevigny says
It’s either 12 or 16 oz from what I remember Precilla!
Lana Ghilarducci says
I just made these scotch eggs and they hit it out of the park. These are so tasty and delicious. I am new to your site and purchased all of your ebooks. Looking forward to following you on Facebook as well. 1st week with this new way of eating and lost 6 lbs.
Mellissa Sevigny says
Thanks so much Lana! I haven’t made these in at least a year and I forgot how awesome they are! Making them soon, thanks for the reminder!!!
debbie says
your pics are great. I make these but have always baked them. Never crossed my mind to fry them. Haven’t had them lately but after seeing your blog this is on the menu for breakfast in the morning.