I had my first scotch egg in a small gastropub in my hometown. A hard-boiled egg wrapped in sausage, coated in breading, and fried. Wow! They served it with a mustard sauce and pickles. It was amazing! Since then I have been trying to perfect a low-carb, keto version without the breading. It is actually thought that the very first version of scotch eggs back in the early 1800’s did not include a breadcrumb layer.
I’ve tried several different versions of this recipe and it has always been a challenge to get them cooked well without the sausage breaking away from the egg. I finally discovered that just keeping it very simple was the way to go. Two ingredients…TWO!! Eggs and sausage – that’s it! We are very lucky to have a local beef and pork farmer here in Tennessee and the sausage is amazing! He feeds his pigs moonshine mash which I’m sure adds some extra flavor😋!
You can serve these for breakfast, lunch, or as an appetizer. They are just as good hot or cold – and they make a great picnic food. Even though they first seem difficult to make, they are really pretty easy. The hardest part is wrapping the sausage around the egg and I have included a short video of how to do that.
Since the hard-boiled eggs will be essentially cooked twice, it is important to undercook them a little when doing the boil. The original version of the Scotch egg serves it with the yolk a bit runny. I am not a fan and prefer my eggs hard-cooked. While there are many different recipes (and opinions) on the best way to hard-boil eggs, I have used the same one for many years and it never fails.
Place eggs in a saucepan and cover with water. Add a teaspoon or 2 of baking soda (this seems to make them easier to peel). Bring to a boil and simmer for 7** minutes. Remove from heat, cover and let sit for another 7** minutes. Drain the hot water and add cold water to the pan. Throw a few handfuls of ice in the pan to help cool them down quickly. This also helps them to peel easier. When the ice is melted, they are ready.
**reduce simmer and rest time to 5 minutes each when making the Scotch eggs
Keto Scotch Eggs
Ingredients
- 6 hard-boiled eggs
- 1 lb breakfast sausage
Instructions
- Divide the sausage into 6 parts. Flatten each piece of sausage and wrap around each egg. Make sure to evenly distribute the sausage around the egg and seal the edges. Place on a baking sheet that has been lined with non-stick aluminum foil. Bake at 400-degrees for approximately 20 minutes or until golden brown. Turn at least once during the baking process.
- Serve with whole grain mustard.
