Scotch eggs
Now these are the kind of eggs I’ll be eating this Easter.
Soft boiled egg, encased in Kurobata pork sausage, coated with lupin flakes and sesame seeds, the deep fried in avocado oil.
I love a good scotch egg, especially when the yolk is still oozing.
In order to get the eggs right, you need to let the eggs come to room temperature and then add them to boiling water for 6 and a half minutes. Then plunge them in ice cold water before you peel the shell.
In the mean time, prep your sausage meat, I added some whole grain mustard (use 1 sausage per egg).
Then in 3 separate bowls, add some egg white powder (or whey protein powder), 1 egg beaten, and finally some lupin flakes (or pork Panko, with some seasoning &/sesame seeds.
Divide your sausage meat into equal portions and flatten into a thin patty. Place your peeled egg in the center then wrap the sausage around the egg and seal up any gaps.
Take the wrapped egg and dredge it in the protein powder followed by the beaten egg and finally coated with your crumbs.
Add to hot oil and deep fry until the coating is crisp and the meat is cooked through.
What’s everyone up to this long Easter break?
Ingredients
3 Eggs (1 will be used as an egg wash)
2 Sausages (use 1 sausage per egg)
1-2 tsp of whole grain mustard
1/4 cup of lupin flakes
1/4 cup of sesame seeds
1/4 cup of egg white protein powder
Avocado or coconut oil for deep frying
Method
Carefully place 2 eggs in boiling water and continue to boil in the shell for 6 and a half minutes.
While the eggs boil, squeeze out the sausage meat into a bowl and discard the casing. Add in the mustard and mix well with the sausage meat using your hands.
Once the 6 and a half minutes are up, submerge the eggs into ice cold water.
Now prepare 3 separate plates, one with beaten egg, one with the egg white protein powder and lastly, one with the lupin flakes and sesame seeds.
Carefully peel your eggs and get ready to assemble your scotch eggs.
Take a handful of sausage meat and flatten it out in the palm of your hands. Place one of the peeled eggs into the center and encase the egg sausage meat, sealing it up like a ball.
Then roll your ball into your egg white protein powder, followed by the beaten egg and then finally dredging it into the lupin and sesame mixture.
Heat up the oil for frying and carefully place the scotch eggs inside for about 5 minutes.
It’s ready once the outside is golden, the sausage meat is cooked through and the egg yolk is still nice and gooey.
Scotch Eggs
Ingredients
Instructions
- Carefully place 2 eggs in boiling water and continue to boil in the shell for 6 and a half minutes.
- While the eggs boil, squeeze out the sausage meat into a bowl and discard the casing. Add in the mustard and mix well with the sausage meat using your hands.
- Once the 6 and a half minutes are up, submerge the eggs into ice cold water.
- Now prepare 3 separate plates, one with beaten egg, one with the egg white protein powder and lastly, one with the lupin flakes and sesame seeds.
- Carefully peel your eggs and get ready to assemble your scotch eggs.
- Take a handful of sausage meat and flatten it out in the palm of your hands. Place one of the peeled eggs into the center and encase the egg sausage meat, sealing it up like a ball.
- Then roll your ball into your egg white protein powder, followed by the beaten egg and then finally dredging it into the lupin and sesame mixture.
- Heat up the oil for frying and carefully place the scotch eggs inside for about 5 minutes.
- It’s ready once the outside is golden, the sausage meat is cooked through and the egg yolk is still nice and gooey.
Notes:
If you would like to lower the carbohydrate content, feel free to use pork rind panko instead of lupin flakes.
If you would like to make a halal version, replace the pork sausage meat with any other sausage meat.
Nutrition Facts
Calories
763.71Fat (grams)
56.17Sat. Fat (grams)
17.57Carbs (grams)
18.28Fiber (grams)
9.66Net carbs
8.63Sugar (grams)
3.14Protein (grams)
48.60Sodium (milligrams)
1068.97Cholesterol (grams)
320.48