✓Low-carb ✓Gluten-free ✓Grain-free ✓Ketogenic (with mayonnaise) ✓Dairy-free
Time: 15 min prep + 30 min oven
Scotch eggs should be a really good low-carb food. Unfortuntely, almost all commercial varieties contain gluten, curse them! The solution? Make your own. They are quite easy to make for yourself, and baking them — rather than frying — makes the process even simpler.
Ingredients ‘Home made baked scotch eggs’
Makes 6 x large scotch eggs
- Eggs — I used half dozen hen’s eggs (6) in this case, but use whichever eggs you prefer, freshly boiled for the appropriate duration, and with the shell removed.
- Pork Mince — Approximately 1 kg suitably seasoned pork mince (organic in this case), depending on the eggs used, and the number you have decided to make.
- Ground Almonds — 100g or so ground almonds or a combination of ground almonds and chestnut flour, seasoned.
- Seasoning — salt, white pepper, dried thyme, dried sage, allspice, nutmeg.
I used small hens eggs, below, and they make pretty large Scotch eggs. Once, I used large eggs and made absolutely huge cannon-ball versions which were too much for one person, and so were served halved or quartered. At the other extreme you could try quails eggs to produce smaller bite-size scotch eggs which would work very well for salad/lunch/starter/picnic/lunchbox etc.
Re boiling the eggs, since most people like the yolks a tad runny, boil your eggs only to the degree that the whites are firm enough to remain fully intact when peeling them and wrapping them in sausage meat. In the case of a medium hen’s egg, I’d say that’s no longer than 5 minutes in boiling water. Then cool them quickly in cold water, and peel the eggs straight away. It is the quick cooling and quick peeling that appears to prevent the grey colouration around the yolk. Be careful not to damage those whites though!
Pre heat the oven to about 160 degrees centigrade.
In a bowl, prepare your pork mince by mixing it thoroughly with the seasoning. Classic seasoning for the pork mince includes white pepper (not the usual black pepper), a little dried thyme and dried sage and a decent pinch of allspice or nutmeg along with salt of course, but you can experiment with other flavours.
Next, get your clean hands deep into the pork mince with it’s seasoning spread evenly over it. Mix really well then divide into six pieces, i.e. 166g each. Flatten each ball into a disc and, with care, surround each egg with meat, coaxing it round the egg, and gently sealing it so that the egg is evenly covered. This isn’t easy as you can no longer see how thick it is in the different areas, but do you best with getting the thickness even when you first make your disc of meat.
Place a good knob of lard (pork fat), dripping (beef fat) or ghee into each indentation of a six-dip muffin tin and place in the oven for 5-10 mins, until the fat is really hot.
Roll each ball in the seasoned ground almonds/chestnut flour, covering each ball. Take the tin from the oven and place one ball in each place of the muffin tin. If you can, swivel each Scotch egg round in the hot fat such that as much of it is now oily as possible. If you use a fork to do this, be careful not to spike the tines into the egg yolk! You want that fully in tact.
Bake for 15 minute or until turning a good toasty colour. Take them out, check them, turn them, and pop back in the oven for a further 5-10 mins depending on how they seem to you.
The duration they need in the oven depends on the size of the eggs, and the thickness of the meat around them, so check often.
Remove from the oven when they are done, and either allow to cool on a cooling rack or serve immediately.
Once cooled, these traditional favourites can be frozen for later use.. They are great for lunch boxes for kids or, in my case, husbands!
(Oops – did I just reveal that I have a hoard of husbands, all needing lunch boxes!) Ha!
Macronutrients, per serving (very approximate, per Scotch egg)
P: 45g C: 3g F: 45g