Introduction
Scotch eggs, despite their name, actually originated in London's Fortnum & Mason department store in 1738 as a convenient traveler's snack. This keto adaptation transforms the traditionally breadcrumb-coated creation into a modern low-carb masterpiece. Originally designed for wealthy coach travelers, these portable protein bombs have evolved from humble beginnings to become a staple of British picnics and pub fare. Today's keto version honors this rich history while catering to contemporary dietary preferences, proving that classic recipes can be reinvented without sacrificing their essential character.
Ingredients
• 6 large eggs, room temperature
• 1 pound ground pork sausage, unseasoned
• 2 cups pork rinds, finely crushed
• 1/2 cup almond flour
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 tablespoon fresh sage, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 large eggs, beaten (for coating)
• 1/4 cup avocado oil, for frying
Step 1:
Place 6 large eggs in a large saucepan and cover with cold water. Bring to a boil, remove from heat, cover, and let stand for exactly 6 minutes for soft-boiled eggs.
Step 2:
Transfer eggs to an ice bath immediately and let cool for 5 minutes. Carefully peel under running water and set aside.
Step 3:
Mix ground pork sausage with garlic powder, onion powder, sage, thyme, 1/2 teaspoon salt, black pepper, and cayenne (if using) in a large bowl until well combined.
Step 4:
Combine crushed pork rinds, almond flour, and remaining salt in a shallow bowl. Place beaten eggs in a separate bowl.
Step 5:
Divide sausage mixture into 6 equal portions. Flatten each portion and wrap around a peeled egg, ensuring complete coverage with no gaps.
Step 6:
Roll each sausage-wrapped egg in beaten egg, then coat thoroughly in the pork rind mixture.
Step 7:
Heat avocado oil in a large pan to 350°F (175°C). Fry eggs in batches for 5-7 minutes, turning occasionally, until golden brown and cooked through.
Step 8:
Remove with a slotted spoon and drain on paper towels. Let rest for 5 minutes before serving.
Q: Can I make these ahead of time?
A: Yes, they can be prepared up to 24 hours in advance and stored uncooked in the refrigerator, or cooked and stored for up to 3 days.
Q: Why did my coating fall off during frying?
A: This usually happens if the eggs are wet when wrapping or if the oil temperature is too low. Ensure eggs are completely dry and maintain proper oil temperature.
Q: Can I bake these instead of frying?
A: Yes, bake at 375°F for 25-30 minutes, turning halfway through. Note that the coating won't be as crispy as fried version.
• Choose high-quality pork sausage with at least 20% fat content for best results.
• Fresh pork rinds will crush more easily than aged ones.
• Ground chicken or turkey can substitute for pork sausage, but add 2 tablespoons olive oil to maintain moisture.
• Coconut flour can replace almond flour, but use only 1/4 cup as it's more absorbent.
• Contains nuts (almond flour) and eggs.
• All ingredients should be keto-friendly with no added sugars.
Serve warm or at room temperature, sliced in half to display the soft-boiled center. Can be accompanied by sugar-free mustard or mayo.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or enjoy cold.
Prepare the coating mixture and season the sausage while the eggs are cooling in the ice bath to optimize time management.
- Ensure eggs are completely dry before wrapping in sausage to prevent coating from falling off
- Maintain oil temperature between 340-350°F for even cooking
- Use slightly wet hands when wrapping sausage around eggs to prevent sticking
Try using different herbs like rosemary or tarragon in the sausage mixture. For a spicier version, add hot sauce to the sausage mix.
Serve with fresh arugula salad dressed with lemon vinaigrette or keto-friendly breakfast vegetables.
Year-round
Contains eggs, tree nuts (almond flour). May contain traces of soy and dairy depending on sausage composition.
