📝 About This Recipe
A low-carb reimagining of the classic British pub favorite, these Scotch eggs swap traditional breadcrumbs for a savory, crunch-focused coating of crushed pork rinds and parmesan. Each bite features a perfectly soft-boiled egg encased in seasoned heritage pork sausage, providing a rich, protein-packed experience that is both satisfying and elegant. Whether served as a sophisticated brunch centerpiece or a portable keto snack, these golden-brown beauties deliver a delightful contrast of textures without the carb count.
🥗 Ingredients
The Eggs
- 6 pieces Large Eggs (straight from the refrigerator)
- 2 cups Ice Water (for the ice bath to stop cooking)
The Sausage Wrap
- 1 pound Ground Pork Sausage (plain or 'breakfast' style, sugar-free)
- 1 tablespoon Fresh Sage (finely minced)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/4 teaspoon Nutmeg (freshly grated if possible)
- 1/2 teaspoon Smoked Paprika (for a subtle depth)
- 1/2 teaspoon Sea Salt (adjust if sausage is pre-salted)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Keto Breading
- 2 cups Pork Rinds (crushed into fine crumbs)
- 1/4 cup Grated Parmesan Cheese (the powdery kind works best here)
- 1/4 cup Almond Flour (super-fine)
- 1 piece Egg (beaten, for the egg wash)
- 3 tablespoons Avocado Oil (for pan-frying or spraying)
Creamy Mustard Dipping Sauce
- 1/2 cup Mayonnaise (avocado oil based)
- 2 tablespoons Dijon Mustard (grainy or smooth)
- 1 teaspoon Apple Cider Vinegar (for tang)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Carefully lower 6 eggs into the water using a slotted spoon.
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2
Boil the eggs for exactly 6 minutes and 30 seconds for a 'jammy' yolk, or 8 minutes for a firm yolk. Immediately transfer them to an ice water bath for at least 5 minutes.
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3
Gently crack and peel the cooled eggs. Pat them completely dry with paper towels; this is crucial for the meat to adhere properly.
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4
In a medium mixing bowl, combine the ground pork, sage, thyme, nutmeg, paprika, salt, and pepper. Mix by hand until the herbs are evenly distributed.
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5
Divide the meat mixture into 6 equal portions (about 2.5 oz each) and roll them into balls.
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6
Flatten one meat ball between two pieces of plastic wrap into a thin, even disc. Place a peeled egg in the center.
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7
Using the plastic wrap to help, wrap the meat around the egg, pinching the seams to ensure there are no gaps or air bubbles. Repeat with all eggs.
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8
Set up your dredging station: one shallow bowl with almond flour, one with the beaten egg, and one with the mixture of crushed pork rinds and parmesan.
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9
Roll each meat-wrapped egg first in almond flour, then dip in the egg wash, and finally coat thoroughly in the pork rind mixture, pressing gently to adhere.
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10
Preheat your air fryer to 375°F (190°C) or a skillet with avocado oil over medium heat.
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11
If using an air fryer, cook for 12-15 minutes, turning halfway through, until the sausage is cooked through and the exterior is deep golden brown.
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12
If pan-frying, cook for 3-4 minutes per side, rotating frequently to ensure even browning and that the sausage reaches an internal temperature of 160°F.
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13
While the eggs cook, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar to create the dipping sauce.
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14
Let the Scotch eggs rest for 3-5 minutes before slicing in half with a sharp serrated knife to reveal the yolk.
💡 Chef's Tips
Ensure the eggs are cold and dry before wrapping; moisture will cause the sausage to slide off during cooking. Use a food processor to pulse the pork rinds into a 'panko' consistency for the most authentic crunch. If the meat sticks to your hands, lightly dampen your palms with water or oil while shaping the discs. Avoid over-mixing the sausage meat, which can lead to a tough, rubbery texture. For an extra spicy kick, use 'Hot' flavored pork rinds for the breading or add a dash of cayenne to the meat.
🍽️ Serving Suggestions
Serve warm with a side of dressed arugula or mixed baby greens for a light lunch. Pair with the included Creamy Mustard Sauce or a sugar-free spicy aioli. These are excellent alongside pickled red onions and cornichons to cut through the richness. For a full keto breakfast, serve with half an avocado and a few stalks of grilled asparagus. Pairs beautifully with a cold glass of sparkling water with lime or a keto-friendly dry cider.