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!!!
Start with good quality eggs. We used an egg cooker I found at Aldi’s a few years ago. I LOVE this thing because it makes all of my boiled eggs; soft, medium or hard perfectly. Plus it does perfect poached eggs too! The scotch eggs need to start as soft or medium boiled to avoid being over cooked at the end. You can also do it the old school way in a pan of water, just watch your timing so the eggs are not over cooked. Allow them to cool enough so you can peel them and then once peeled, let them cool all the way before you try to wrap them in their savory meat coats!
Throw the entire bag of plain Pork Rinds into the processor bowl and process it into crumbs. I love substituting crumbled pork rinds for Panko Crumbs in recipes. They always do the job! Scoop those crumbs into an open dish, I used a glass loaf pan, and season the crumbs generously with Kirkland Signature Organic No Salt Seasoning. Do not add salt as the rinds are already salted – this will be true in any recipe you use them in. Just set your seasoned crumbs aside and you are ready to prepare your sausage to wrap the eggs in.
Traditional Scotch Eggs are wrapped in sausage but I decided to do a blend of beef and pork. I used some 90/10 Beef I bought at Costco by mistake — typically on a Ketogenic diet you would want to use 80/20, but c’est la vie! I blended the beef with some fresh ground spicy sausage from Publix. I place both pounds of meat into my Ninja Processor bowl and seasoned it with Kirkland Signature Organic No Salt Seasoning, Dried Onion Flakes and a healthy dose of Poultry Seasoning which brings Italian Herbs, Sage and Black Pepper to the table. I then processed the whole batch on the dough setting and built up to the blend setting. Remove and scrape the blade with a spatula to preserve every scrap of that seasoned meat.
Anytime you are going to be handling raw meat like making patties or meatballs, set a dish of clean water where you are working. Dipping your hands in water between patties, etc. will prevent the meat from sticking to your hands. I set up a patty making station with my seasoned meat to one side, a clean cutting board in the middle, with my bowl of water above the board and my eggs next to that and a parchment lined pan to catch the meat wrapped eggs. Start by washing and drying your hands thoroughly. Dip your clean hands in the water bowl and then grab a ball of meat mix that is bigger than your soft boiled egg. Flatten it into a patty between your hands and work it into an equal thickness. Place the egg in the middle of the patty and wrap it up and tuck in the ends. Then roll the egg in your hands to smooth out all the edges and try to work out any air pockets.
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 your pan of chilled eggs to one side, the egg wash in the middle and your seasoned pork rind crumbs on the end next to a couple of paper plates to catch them. Remember to use the left hand wet and right hand dry procedure: Use your left hand to dip and roll the egg in the egg wash to cover the whole thing and then place it into the crumb dish; use your right hand to sprinkle crumbs over the egg dampened egg and roll it in the crumbs thoroughly. Doing it this way prevents mixing egg into your crumbs and creating goopy hands that belong in a horror movie, not your kitchen, unless of course you like that sort of thing.
The finished egg is placed on a paper plate to await deep frying or baking. Repeat the dredging process for all six eggs while you melt lard in your deep fryer and bring it up to temperature at 360º F. I fried mine in natural pork lard for about 6-7 minutes a piece. You can also bake them at 350º for about 25 minutes to reduce the calories by reducing the fat. Another method to consider is to use an Air Fryer if you have one, this is on my wish list! Deep frying is the traditional method, so I went that way. Once your fat has reached 360º – the fryer light will go out. I decided to use a metal spider instead of the fry basket that came with my fryer. This gave me greater control over my eggs.
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.
As each egg is finished place it on a paper towel lined plate to drain the excess oil. When all the eggs are done you can serve immediately for warm eggs, but these are just as fantastic served at a cooler temperature. They will really jazz up your game day table. You can also serve them with dipping sauces like ranch, or chipotle ranch or even a guacamole dip. This recipe makes six whole eggs or a dozen halves with the carbohydrate count for each whole egg at a very low .5 grams, less than one gram of carbohydrate each!
- 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!