This recipe is my go to protein-packed snack and is ideal for picnics, lunchboxes, or just to have in the fridge. In all honesty, they do not look very appetising, but Scotch eggs do not really impress until they are sliced open and the soft cooked yolk nestled inside is revealed.
Simply put, Scotch Eggs are boiled eggs wrapped in meat and herbs. Traditionally, these are coated in flour and breadcrumbs, deep-fried and wrapped in sausage meat. But, as you already know, I am not a big fan of following the recipe exactly as is.
I only use sausage meat whenever I have my dearest friend’s mixture on hand. God only knows what goes into the natural or synthetic sausage casings!!
As one of my main objectives is to recreate recipes into grain-free, gluten-free, wheat-free, sugar-free, lactose-free and easy, I find that this British pub food can do without the breadcrumbs and flour.
The combination of seasonings and meat is unimaginable!
These balls of scrumptioness are:
- high in protein and good fats;
- and addictive!
If you make this recipe – I’d love to see photos of your creations on Instagram, Facebook and Twitter! Hashtag them #fizzyaholic
Print-Friendly Pork Scotch Eggs:
Pork Scotch Eggs
- 10 eggs
- 800 g minced pork
- ½ tsp. nutmeg
- ½ tsp. cumin
- ½ tsp. garlic powder
- 1 tsp. thyme
- salt and pepper
Place the eggs into a pan of cold water and bring to boil. Boil for 5 minutes. Transfer the boiled eggs into cold water. Peel the eggs
In a bowl, mix the minced pork with the herbs and divide mixture into 10 balls.
Take one ball of mixture and flatten in your hand. Place 1 boiled egg in the mixture and wrap mixture around the egg until the egg is completely covered.
Place all wrapped eggs in a baking dish and cook for 30 minutes at 180°c.