Scotch eggs are a traditional English dish that is simple to make and can be enjoyed at any time of the day. They are perfect for a quick and easy lunch or dinner, and can be served with anything from a salad to some breadcrumbs and fried onions.
These Scotch eggs recipe are so quick and easy to make, and when eaten on their own they are a tasty treat. But these are not your normal keto Scotch eggs. They have a secret ingredient that makes them even better.
Why You’ll Love This Keto Scotch eggs recipe
Eggs : Eggs are a source of high-quality protein and are also a good source of choline, vitamin D, and B vitamins.
Pork sausage : Pork sausage is a type of sausage that is made from ground pork. It is often seasoned with salt, pepper, and other spices. Pork sausage can be eaten on its own, or it can be used in recipes.
Peppercorns : Peppercorns are the dried fruit of a tropical vine. There are three main types of peppercorns: black, white, and green. All three types are used to add flavour to food.
Sage : Sage is a popular herb that has many purported health benefits. It is often used to help improve cognitive function, memory, and focus. Additionally, sage has anti-inflammatory properties and can be used to help treat respiratory problems.
thyme : Thyme is a fragrant herb that is often used in cooking. It has a strong flavour and can be used to season meats, vegetables, and sauces. Thyme is also a common ingredient in herbal remedies.
Chef’s Tips of keto Scotch eggs recipe
- The key to a great Scotch egg is to make sure the egg is cooked all the way through.
- You can do this by boiling the egg for 6 minutes before coating it in breadcrumbs and frying it.
- Be sure to check the egg after 5 minutes of frying and remove it from the pan if necessary.
- keto Scotch eggs are delicious served with mayonnaise, ketchup or mustard.
- Cooking Tip: When cooking the Scotch eggs, make sure to keep them in a single layer on the tray and not touching each other. This will help prevent overcooking. These can be stored in the fridge for a few days or even frozen.
Variations of keto Scotch eggs recipe
- To make a vegetarian version of the Scotch egg, replace the meat with vegan sausage (e.g. Morningstar Farms) and use vegetable stock instead of chicken stock.
- You can also add other ingredients such as curry powder and onion. For a more traditional Scotch egg, replace the vegan sausage with beef mince (e.g. Tofurky).
- Alternatively, replace the vegan sausage with bacon and omit the onion and lemon juice from the recipe.
- For a vegetarian version of the Scotch egg, replace the vegan sausage with vegetarian mince (e.g. Field Roast) and use vegetable stock instead of chicken stock.
- You can also add other ingredients such as vegan melted cheese or chili oil to give the Scotch egg a bit more flavour.
What are Scotch eggs?
Scotch eggs are hard boiled eggs wrapped in sausage then breaded and deep fried. They are traditionally served with a mustard sauce but can also be eaten on their own. The Scotch egg is a British dish that has been around for hundreds of years. It was originally made out of minced beef and pork, but nowadays the meat is usually replaced by vegetarian mince (e.g. Field Roast).
What do you eat Scotch Eggs with?
There are many options for what to eat Scotch eggs with, but my personal favourite is a simple mixture of ketchup and brown mustard.
Why Scotch egg is the best?
Scotch eggs are the best because they are a delicious combination of savoury and salty flavours, with a crispy outer layer and a soft, gooey canter. They are perfect for a quick snack or a light meal, and they can be enjoyed at any time of day.
What is a traditional Scotch egg?
A Scotch egg is a hard boiled egg wrapped in sausage meat, then bread crumbs and deep-fried.
Why is a keto Scotch egg called a Scotch egg?
The name “Scotch egg” is thought to have originated in the early 19th century, when they were first created in Scotland.
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How to make keto Scotch eggs recipe Recipe:
Keto scotch eggs recipe
- 6 hard-boiled eggs
- 1/4 cup chopped onion
- 1/4 cup diced green pepper
- 1 tablespoon minced fresh parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tsp chopped sage
- 1 tsp tsp chopped thyme
- 1 tsp chopped parsley
- 1/2 teaspoon cayenne pepper
- 1/4 cup flour
- 3 cup milk
- Bring a pot of salted water to a boil and then simmer for four to seven minutes in a bowl filled with ice water (the warmer weather water ensures the eggs' shells crack easily). Give the eggs a rinse and drain. Leave them to cool, then peel and set them aside.
- In a medium bowl, combine the eggs, ham, onion, green pepper, parsley, salt, black pepper, sage, thyme, parsley, and cayenne pepper. Pour the mixture into a shallow dish.
- In another shallow dish, whisk together the flour and milk until smooth.
- Dip the eggs into the flour mixture, then into the milk mixture.
- Place the eggs in a large saucepan filled with water that is just below the boiling point.
- Simmer for 12 minutes or until firm to the touch.
- Remove from heat and let cool briefly before serving hot with vinegar on the side for dipping.