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…
Before I get to the recipe though, I just have a few quick IBIH updates. First, you may have noticed that I finally hit the 1,000,000 mark this weekend. Oh…you didn’t? What kind of friends are you??? You mean you weren’t sitting there staring at the screen, wearing party hats and holding noisemakers waiting for the counter to turn? Ok, just me then! In case you missed it, I submit this photo because I of course had my camera ready since it was a big moment for me!
When I started this blog just for kicks, I never dreamed I’d get a million hits, let alone in my first year! So thanks a bunch to all of you that have helped make it happen! It would not be nearly as much fun without all of your support and comments.
And speaking of comments, I made a post last week about switching to Disqus commenting format because so many people were having trouble with Blogger not allowing them to comment. Well long story short, not only did it not solve that problem, but when they imported my existing comments they were not threaded so all of my replies to your recipe questions were buried and out of sync which just wouldn’t do. When I contacted Disqus they said they were unable to import threaded comments from Blogger “at this time” (which would have been nice to know before I went to the trouble of installing it). I have since removed Disqus which reinstated the old threaded comments – however, until I figure out how to restore them (and I’ll be honest, I may never figure this out) all the comments you guys made through Disqus in the past few days are gone! I am SO SORRY about that!
I hope to implement my move to WordPress soon so that I can give you a better experience – not only with commenting but also a recipe index and print recipe function, along with some other goodies. It’s going to be a lot of work though and will take some time to implement so please bear with me a little longer! And if any of you (especially my fellow food bloggers) have strong opinions for or against WordPress and your experiences with them (especially exporting an existing blog), I would LOVE to hear them as I am a bit nervous about this undertaking. Feel free to comment here or email me directly at sevigm@yahoo.com. Ok that’s all for the boring stuff, now on to the actual recipe!
Of course I had to make these low carb so regular breading options were out. I experimented with a 50/50 coconut flour to grated parmesan ratio – seasoned with S&P and a little garlic powder. It worked great and that will be my “go to” low carb breading from now on. I used a mild “breakfast style” pork sausage that I found at my local grocery store that had the least amount of carbs in it – I think it was called Jamestown and it came in a roll with an orange and white label. Do check the nutrition labels because a lot of the mainstream sausage brands contain quite a bit of sugar or corn syrup. I’ve seen versions made from chorizo (definitely trying that) and italian sausage as well so feel free to experiment with what you can find.
My biggest challenge in making these was trying to get the yolks to stay soft. I made them a few times, experimenting with different techniques and finally got as close to runny as I think is possible. More than a few of my eggs were too soft to peel and the white oozed out so they had to be scrapped, but I finally hit on the right amount of time to keep the white firm enough to peel and handle, with the yolk staying semi-soft – I just don’t like hard boiled eggs that are light yellow and chalky, but you cook them to your preference. Then you peel them, wrap them, dip them and fry them!
The only problem with these if you’re doing low carb is that you definitely wish you were drinking a great beer when you are eating them! It’s worth the effort to make these because they taste so much better than just the sum of their parts! The salty juicy sausage works perfectly against the smooth egg white, rich yolk, and the crunchy fried coating. And though they need no accompaniment they are also delicious with a drizzle of hot sauce! My husband is happy and thinks they are at least as good as he remembers – as for me, I’m definitely a fan and will be making these again and again! My favorite thing about them? They are just as good cold the next day, so they are perfect to pack for lunch on the go!
Scotch Eggs – Low Carb and Gluten Free
- Yield: 7 eggs 1x
- Category: Appetizer
- Cuisine: Eggs
Ingredients
Scale
- 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
What type of oil do you use to fry them?
Super tasty! Everyone loved them!
★★★★★
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.
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.
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.
★★★★★
Can these be baked in the oven? I want to make a large batch for a potluck.
I don’t know if you’ll get the traditional crispy coating when baking them.
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!
It’s about 12 oz, or up to a pound!
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.
★★★★★
These are wonderful with a dill dipping sauce. Just dill dip mix, mayonnaise and sour cream!
Made these this morning I used chorizo instead. This was a wonderful breakfast. Next time I’ll use sausage. Thanks for the recipe.
★★★★★
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!
OOPS put egg in beaten egg after sausage is around it then Panko
★★★★★
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
★★★★★
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!
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
It’s either 12 or 16 oz from what I remember Precilla!
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.
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!!!
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.