Scotch Egg Recipe

Is it hard find some tasty meal on the go? Pack the mealbox with ground meat coated scotch egg and enjoy a tasty meal even without knife and fork!

As I most recently have some time, I was browsing on the web yesterday. In search of fresh, interesting tips, inspirational recipes that I have never tasted before, to surprise my loved ones with. Hunting for a while unfortunately couldn’t find lots of interesting things. Just before I thought to give up on it, I ran across this fabulous and simple dessert by chance. It seemed so fabulous on its photos, it required fast action.

It was easy to imagine how it is made, its taste and how much boyfriend is going to enjoy it. Mind you, it is quite easy to keep happy the guy when it comes to puddings. Yes, I’m a blessed one. Or possibly he is.Anyhow, I visited the page: Suncakemom and followed the step-by-step instuctions that had been combined with impressive pics of the method. It really makes life less difficult. I can suppose it’s a slight hassle to shoot snap shots in the midst of cooking in the kitchen because you typically have sticky hands so I really appreciate the commitment she put in to make this blogpost and recipe conveniently implemented.

That being said I’m encouraged presenting my own, personal formulas in the same way. Many thanks for the idea.

I was tweaking the initial formula to make it for the taste of my family. I have to mention it turned out a terrific success. They prized the taste, the structure and loved having a delicacy like this in the middle of a hectic week. They ultimately wanted even more, more and more. Thus the next time I’m not going to commit the same mistake. I’m likely to twin the quantity to make them delighted.

The original scotch egg recipe is provided by SunCakeMom

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 in the Low Carb Condiment section.

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 anitketo 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 probably not the healthiest thing ever but why waste carbs, especially if it’s tasty, right?