I am so used to seeing the perfect Scotch Eggs served at The Hind’s Head in Bray, Berkshire (Heston’s 1-Michelin star restaurant, nestled ‘almost’ next door to the 3-Michelin star Fat Duck). Served as a bar snack or appetiser, it is an iconic little dish and the most perfect morsel! They use tiny quail eggs there and I can assure you each one is prepared with a LOT of love and patience!
Anyway, inspired by this, I wanted to try my own low carb version using regular eggs (they are less of a ball-ache to peel and with the amount of seasoned pork mince encasing it, this makes for a substantial, high protein meal on its own!). I used a high fat pork mince which I seasoned. But, using store-bought, gluten-free pork sausage meat is a convenient option. If you choose to do this, simply peel and discard the casings from the sausages and use only the mince meat. Remember though, gluten-free sausages often contain a small amount of potato starch (but that has never bothered me! I would choose a trace amount of potato starch any day over gluten – and I don’t even have a gluten intolerance!). I coated these babies (which admittedly take some time and patience to shape) with my low carb crumb which I love! I didn’t bother frying them, instead I went totes untraditional here and baked them instead in my trusty air fryer. (They can be made in the oven, but they crisp up far better in the air fryer: I tried it both ways.) Enjoy these deceptively filling, GIANT balls of protein – and don’t forget the all-important dip condiment of mustard (we love all mustards, but the sharp and tangy “French’s” did the job perfectly with these!)
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Carbs 2.3g | Fat 26g | Protein 43g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
For the Scotch eggs
- Start by having 4 boiled eggs peeled and ready.
- Combine the pork mince, ground chia, dried sage, nutmeg, garlic powder, salt and ground white pepper in a bowl. Add a few generous cracks of freshly ground black pepper and mix well to combine.
- Divide the mixture into 4 even servings of approx. 125g (4.4oz) each. Use clean hands to roll into a compact patty shape and place onto a square of clingfilm. Press down to flatten into a flat, even oblong shape, approx. 14x17cm (6x7"). Set aside.
- Repeat the process with the remaining three batches of mince and 3 more squares of clingfilm.
- Gently pick the square of clingfilm up, cupped in one hand and place the boiled egg into the centre. Very gently wrap the mince around the egg, using the clingfilm to help you shape it on and keeping the parcel cupped in your hand at all times. Pinch closed any holes, then roll the compact ball in the clingfilm, twisting the ends of the clingfilm to secure it tightly.
- Repeat the process with the remaining Scotch eggs and place in the fridge to set for 1 hour. This is essential to help the mixture bind.
- In the meantime, make the crumb. Blitz the lean pork scratchings in a mini food processor to fine crumbs. Tip the crumb into a bowl and add the nutritional yeast flakes, almond flour, Parmesan and garlic powder. Season with salt and mix well to combine.
- Spread the crumb out onto a large plate or preferably a tray. In a separate bowl, whisk the egg very well and have a silicon pastry brush on hand.
- Working with one Scotch egg at a time, gently remove and discard the clingfilm. Holding the delicate mixture in one hand, use a silicon pastry brush to lightly brush it all over with the whisked egg.
- Place onto the tray of crumbs and scatter the crumb all over it. Place the prepared egg into an air-fryer.
- You will need to wash your hands after preparing each egg. Repeat the process with the remaining Scotch eggs, whisked egg and crumb.
- Cook in the air fryer (air fryer setting, 200°C / 425°F) for 18-20 minutes. See NOTES below if you do not have an air fryer.
- Garnish with any chopped herbs you have to finish off your masterpiece (optional) and serve with a sharp mustard dip to bring some lovely, delicious acidity with every bite!
SOME NOTES: It is likely you will have leftover whisked egg and crumb. I have made allowance for this in the macros, weighing and excluding the approximate unused amounts. However, do not discard the crumb - rather RAID YOUR FRIDGE to see what else you could crumb and cook!! :) If you do not have an air fryer, these can also be made in the oven (Preheated to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7) and cooking for 20-25 minutes. However, I tried both methods and seem to get a far crispier, crunchier crumb using an air fryer.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 412Kcal / 1724kJ
Wheat (may be found in the some brands of pork scratchings - check labels)
Soya (may be found in the some brands of pork scratchings - check labels)
See all the Pork recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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