It’s game day and we need some great Game Day Food, so I figured today was the day to try my hand at Scotch Eggs. A Scotch egg consists of a soft-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried. I always wanted to try them and after making some, I can see why they aren’t on just any menu. There is a lot of preparation that goes into making each one, but, they are worth the effort. Since my husband and I have both adopted a Ketogenic diet (Low Carb High Fat Moderate Protein) we needed to modify the typical recipe for Scotch Eggs by eliminating the breading and replacing it with something low or better yet no carb! The answer? Pork Rinds!!!
Once your eggs are smooth, place them in the parchment lined pan or platter. Repeat the process for all six eggs and then chill them for at least thirty minutes to allow the flavors of the meat to marry and for the meat to set so we can “bread” it without losing the shape. They end up looking like a platter of Dinosaur eggs! This would please my grand daughter and my niece immeasurably as both girls are dino mad!
After the meat wrapped eggs are chilled, set up a “breading” station. First beat and season two eggs with a pinch of pink salt and some freshly ground black pepper.
Place an egg in the spider and carefully lower it into the hot fat. I cannot emphasize enough the importance of not splashing the boiling hot oil. After about a minute, use the spider to turn the eggs so that both sides of the outer coating are cooked. Allow the eggs to cook for about three full minutes on each side after this first turn. You want to make sure the meat is cooked through. This second cooking for the egg will take it from soft boiled to hard boiled. I had room for three eggs, but decided two eggs at a time was enough to manage.
- 6 Soft Boiled Eggs, peeled
- 1lb Ground Beef or Chuck
- 1lb Spicy Ground Sausage
- 1 bag plain Pork Rinds, Crushed
- 3 T Kirkland Organic No Salt Seasoning
- 2 T Dried Onion Flakes
- 1 tsp Poultry Seasoning
- 2 eggs, beaten (for egg wash)
- Pinch of Pink Salt
- Dash of Black Pepper
- Bowl of water
- 2 lb Lard, melted
- Prepare and peel six soft boiled eggs and allow them to cool.
- Crush the entire bag of pork rinds into crumbs and scoop into an open dish and add two tablespoons of Kirkland Organic No Salt Seasoning and stir thoroughly.
- Add the meat and sausage to the processor bowl and season with the remaining tablespoon of Kirkland Organic No Salt Seasoning, all of the Dried Onions and Poultry Seasoning and blend well.
- Once the eggs are cooled, set up a clean cutting board and hand form patties large enough to wrap around each egg. Dip your hands in the water bowl to keep the meat from sticking to you. Try to keep an equal thickness and eliminate any trapped air. Wrap each egg and smooth the surface. Set it in a parchment lined pan and repeat for each egg. Place the meat covered eggs in the fridge to chill for thirty minutes.
- Set up a dredging station. Your meat covered eggs on one end, a bowl with two beaten eggs seasoned with salt and pepper, the open dish of seasoned pork rind crumbs and a plate or platter to catch the breaded eggs.
- Use your left hand to dip the eggs and roll them in egg wash and lay them in the crumb pan. Use your right hand to sprinkle crumbs all over and then roll the egg in the crumbs for full coverage. Set the fully “breaded” egg on your holding platter. Repeat the process for each egg.
- Melt the lard in your fryer set the temperature for 360º F and allow the fryer to come up to temperature.
- Set the fryer basket aside and use a metal spider to carefully lower each egg into the fat — only fry two eggs at a time. Allow to fry for a 3 minutes and then turn them over and let them fry an additional 3 minutes. Once done, remove the individual eggs to a paper towel lined platter to drain. Repeat until all eggs are fried.
- Serve hot or cold, with or without dipping sauces. This recipe makes 3-6 servings with each full egg being only .5g of carbohydrates!