Keto and Carnivore Scotch Eggs

OK, I have an honest question: Am I the only human being on earth who has never heard of Scotch Eggs before? Seriously, up until a few months ago I had never heard of them. And yes, the rock I was living under was very cool and dark!

If you too have never heard of Scotch Eggs, let me share with you what I have learned. Evidently the traditional Scotch Egg didn’t come from Scotland, it came from England. Created hundreds of years ago as a traveling snack for many wealthy English people, the word Scotch came from the technique of “scotching” the egg. Or in others words, covering the hard boiled egg with meat, breadcrumbs and then frying.

When I first saw what a Scotch Egg was, I immediately thought of all of my Carnivore and Keto friends who are always devising new ways to eat high protein, low carb meals. In the Carnivore Community, eggs and beef are practically a daily necessity to maintain the diet. That being said, what better way to combine the two mainstays of a Carnivore Diet into one simple meal than with a Scotch Egg! Let me introduce you to my easy and nutritious Scotch Egg recipe.

The technique for this recipe is so simple I almost hesitate to share it on this blog. There are not a lot of ingredients involved and the cooking process is effortless. However, I realize that every recipe doesn’t need to be fancy or have multiple steps, so for those of you looking for an easy recipe that produces a delicious meal or snack here it is.

You want to start by hardboiling some eggs. I personally don’t like eggs with a soft yolk so for me, I hard boil them all the way through so that the yolk is fully cooked. You can however make these with aenn egg with a softer yolk-the choice is yours. I usually keep hard boiled eggs in my refrigerator so when I decided to make this recipe, the egg part was already done.

If you have to make hard boiled eggs for this recipe you can find my technichue here on this site with the corresponding instructions under my How To tab-How To Hard Boil Eggs The Easy Way. If you have hard boiled eggs in the refrigerator now is the time you want to take six out, peel them and rinse them then set them aside.

The meat mixture I am using is a fairly simple one and will take about two minutes to pull together. A pound of Ground Beef is mixed with one pound of Mild Italian Sausage. As you all know I source my Grass Fed Beef from Independence Ark Farm and I have yet to be disappointed. Mix in two to three chopped fresh basil leaves, a raw egg, italian seasoning, minced garlic and salt and pepper.

Once you have the meat mixed (and yes, I use my hands), I form a flat patty in the palm of my hand and place the egg in the middle of it. Then carefully form a meat “wrapper” around the egg. The nice thing is that the meat is soft enough to mold around the egg and yes, it reminds me of playing with playdough when I was a kid.

Next melt three tablespoons of Beef Tallow in the bottom of a frying pan with them temperature on the stove adjusted to medium heat. I always try to keep my heat medium especially on the stove so as not to overcook the breading while the meat or whatever else I am frying is cooking. And yes, I have the T-Shirt to prove what happens when you fry in oil too hot. Trust me, it’s not pretty.

Once the eggs are covered with the meat, place them in the fridge to “tighten up” the meat mixture while you prepare the breadcrumbs. In keeping everything zero or low carb I don’t use flour as the initial coating on the meat. I go right to two beaten eggs in a bowl and then a bowl of pork rind panko. Many of you know this is my go-to for any type of breading and in this situation, it didn;t fail me.

When you are ready to start frying. remove the Scotch Eggs from the reefrigerator, dip each one individually in the eggs then roll them in the pork rind panko. Gently place them in the frying pan and remember to roll each one over often while they are frying. I let mine cook approximately 10-15 minutes before removing them from the frying pan to let them drain on a paper towel.

As with most meatball or meat loaf recipes, you can add a variety of options to the mixture to jazz things up. Want it to have a bit more heat? Add Ceyenne Pepper, Chili Powder, Red Pepper flakes or finely Diced Peppers and Onion to the mixture. If you want more of a breakfast feel to the eggs use a combination of Hot Sausage and Mild Sausage and remove the ground beef. You can also add two or three strips of Raw Diced Bacon to the meat prior to cooking. Other spices you can consider are Onion Powder, Chopped Thyme, Dried Rosemary, Montreal Steak Seasoning or any other of your favorite spices not featured here.

I like using Primal Kitchen Buffalo Ranch Dipping Sauce with these eggs. However, a friend of mine poured hot brown gravy over hers when she tried them and you can even serve these on a bed of lettuce with fresh veggies and salad dressing. You can slice these whole, cut them in half or even cut into quarters for an easy snack at work. The bottom line is that Scotch Eggs are a wonderful way to eat your protein while staying on a Low-Carb or Carnivore diet. They are easy to make and offer a variety of options as to how to eat them. Give them a try, you won’t be disappointed. Enjoy!


Keto and Carnivore Scotch Eggs

Hard boiled eggs are wrapped in a simple but tasty meat mixture. Then the Scotch Egg is dipped in eggs and rolled in pork rind panko before being fried on top of the stove.
Prep Time 20 minutes
Hard Boiled Eggs 20 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American
Servings 6

Ingredients
  

  • 6 Hardboiled Eggs

Meat Ingredients

  • 1 Lb Ground Beef
  • 1 Lb Mild Italian Sausage
  • 1 Egg
  • 2 tsp Minced Garlic
  • 2 Basil Leaves Chopped
  • Salt and Pepper as desired

Coating Ingredients

  • 2 Eggs, beaten
  • 1-2 Cups Pork Rind Panko
  • 2 Tbsp Beef Tallow

Instructions
 

  • Cook, cool then peel 6 hard boiled eggs
  • In a medium bowl mix the ground beef, mild sausage, chopped basil leaves, minced garlic and one egg. Mix with your hands until all ingredients are well incorporated.
  • Place enough meat into the your hand that when flattened with a spoon will fill the palm of your hand
  • Put one egg on top of the meat and with your free hand cover the egg with the meat. Add a bot more meat if necessary to cover the egg.
  • Place the Scotch Eggs on a plate and put them in the refrigerator while you prepare the frying ingredients.
  • In a bowl beat the ggs and place by the stove.
  • In a second bowl pour out the Pork Rind Panko and put next to the beaten eggs
  • Put two tablespoons of Beef Tallow or Ghee in a non-stick frying pan. If you don't have non-stick make sure the bottom of the pan is covered with the tallow or ghee before you start to fry. Turn the heat to medium.
  • When you are ready to fry, roll each meat/egg ball in the beaten egg then carefully roll in the pork panko. Make sure to get all of the meat covered with the pork rinds
  • When the tallow or ghee is melted and up to temperature carefully place the Scotch Eggs into the frying pan. Turn often so they cook evenly on each side.
  • Cook a minimum of 10-15 minutes then remove and place on a paper towel to drain before serving
  • Slice in half or quarters. Serve with Aili. Dipping Sauce, on a bed of greens or covered with Brown Gravy.
  • These will reheat well and can be stored in an airtight container if you are not serving right away. To reheat either use a microwave or cook on low heat in a frying pan for a minimum of ten minutes to bring the meat up to temperature.
Keyword Eggs, Ground beef, Italian Sausage,, Pork Panko,

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