Low Carb Scotch Eggs
The crumb may not be bread but you don't miss that at all. Full of flavour with the all important runny yolk at the centre of the nutrient packed eggs.
Instructions
- 1
Soft boil the eggs — get the water lightly boiling first, then lower the eggs in. Cool in a bowl of iced water, then peel. (Starting with boiling water makes them much easier to peel.)
- 2
Combine all the sausage meat ingredients in a bowl, mix well, and divide into 4 balls.
- 3
Roll each ball out between two sheets of baking paper so each round is large enough to fully encase an egg.
- 4
Roll each soft-boiled egg in cornflour, then encase it in the sausage meat. The cornflour helps prevent a gap forming between the egg and meat when cooked.
- 5
Set up an assembly line: meat-wrapped eggs on the left, then a bowl of cornflour, then the egg wash (egg beaten with milk), then the crumb mixture. Have a clean plate at the end for the coated scotch eggs.
- 6
One at a time, roll each scotch egg in cornflour, then egg wash, then crumb, then back into egg wash, and finally a second coating of crumb. Place on the plate.
- 7
Heat the oil to 175°C, or for approximately 15 minutes on hob setting 7. Cooking one at a time in a small saucepan means you need less oil and can reuse it.
- 8
Cook each one for 5–7 minutes, turning frequently, until golden brown all over.
- 9
Drain on a wire rack set over a plate.
- 10
Best served warm, sprinkled with sea salt.
Notes
- These will keep in the fridge for up to 4 days and will still be runny if you take them on a picnic.
- Cooking one at a time in a small saucepan means you need far less oil — and you can strain and reuse it.
- An egg timing gadget takes the guesswork out of getting the perfect soft boil.