Scotch Eggs Recipe

Gluten-Free / Low Carb and perfect for KETO dieters

Servings: 6 Eggs

Author:

Prep Time
10 minutes

Cook Time
3 minutes

Total Time
13 minutes

Course:

Keto Diet

Cuisine:

London

Keywords:

Gluten Free Scotch Eggs Keto Scotch Egg

🧂 Ingredients

6 Eggs
16 oz Package of Breakfast Sauage)

Enough to cover 6 eggs
Bag of Pork Rinds

I used spicy favored, also adds extra color(You can add a small amount of paprika to the pork rinds to enhance the finished presentation color)
½ Cup + of Almond Flour

Instructions

1 Preparing the Soft Boiled Eggs: Using a medium-sized pot, add enough water that
will just cover the tops of the eggs.

Bring water to a strong boil.

Then add room temperature eggs to the pot and turn down the temperature to just
under the rapid boil. (Water still bubbling and very hot)

Cover the pot with a lid and set the timer for 4:30 minutes exactly

Next, remove the cooked eggs and place them in a bowl with warm
temperature water ( Do not run them under cold water or shock them with ice
water)
2 How To Peel The Eggs: Peel the eggs in a bowl with warm temperature water in it,
or run the eggs under warm water.

You can also place one egg at a time in a small mason jar with a small amount of
water and shake until the eggs are peeled.
3 Making the Scotch Egg: Apply the pork sausage to the outside of the soft boiled
egg. I suggest laying out the sausage on a cutting board and making a flat
circle. Envision the egg placed in the middle and use enough sausage to cover
the entire exterior of the egg.

Once the eggs are wrapped with sausage, place them into the refrigerator for 20
to 30 minutes. ( The reason for this step is to allow the sausage to set up
around the eggs and allow the soft boil egg yolks to chill and become cold. This
will help the egg yolks to not overcook and still remain runny from frying.

Using 3 bowls, add the almond flour to one, 2 eggs "beaten with a fork" with a
tablespoon of water to the second, bowl, and lastly, add the pork rind
breadcrumbs to the third bowl. ( Just add the pork rinds to a food processor and
try to grind them up quickly)(Quickly, so they do not get warm and start melting
the fat).

Start with the almond flour and cover the egg/sausage completely, then dip into
the egg mix and finish with the pork grind breadcrumbs.

Next, fry them for about 2 minutes. Fryer @ 330-340 degrees. We used equal parts
canola oil and peanut oil. You could use vegetable oil as well.
4 TIP: When covering the eggs with the sausage, make sure you don't add too much
sausage creating a thick layer. This will add to the cooking time and cause the
yolks to become hard. Just use enough sausage to cover the boiled eggs