These scotch eggs make a delicious snack, party dish or, with a little salad, the perfect packed lunch to take to work or on a picnic. You can even have them for breakfast if you are short of time and need something to eat on the run. They are packed full of goodness and are a great source of protein and omega 3 fats. Perfect if you are in need of a protein boost after a work out.
A few things to note…
I like to use duck eggs as they are the perfect size to make a scotch egg and you get a lovely big egg yolk in the middle. If you don’t have access to duck eggs then you can easily replace with hens eggs. You will just need to make sure that you reduce the cooking time (when boiling) to 5 minutes and they may need a few minutes less in the oven so best to keep an eye on them. I like to cook my eggs so that there will be a runny yolk. If you want to have a hard boiled egg then add a couple of minutes onto the boiling time.
To create a lovely crunchy coating I used flax seeds. You can also incorporate some pork scratchings if you wish to give it an extra crunch. When buying your pork scratchings just remember to check the label for any hidden nasties. There are some really good brands now available which do not add any preservatives; likewise if you are able to get them from a farm shop they will most likely be of a really good quality. If you are feeling adventurous you could even make your own! If you want to use pork scratchings then we would recommend using a dry pork scratching as they give a lovely golden, crunchy crumb. If you don’t fancy adding pork scratchings they taste delicious just with flax seeds and is how I like to have mine!
You will need to make sure that you keep turning the eggs when they are in the oven to ensure that they cook evenly; you should find that the crumb becomes crispy and browns slightly and will look very similar to the breadcrumb coating that you would usually see on a scotch egg. I tend to use a layer of meat around the egg that is about 3-4 mm thick. If you use a thicker meat layer then your eggs will take longer to cook so please bear this in mind. Always make sure that your scotch eggs are cooked through.
The eggs will store for several days in an airtight container in the fridge.
Paleo Scotch Egg
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
6 duck eggs
1 hens egg
600g pork mince
8 tbsp ground flax seeds
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried thyme
2 tbsp coconut flour
1 tsp coconut oil
1. Pre-heat the oven to 180C and lightly grease a baking tray with the oil.
2. Bring a large pan of water to boil. Add the duck eggs and boil for 7 minutes.
3. The water should be bubbling but not too vigorously.
4. Place the duck eggs into a bowl of cold water and set on one side.
5. Mix the pork mince, oregano, basil and thyme together and split into 6 equal pieces.
6. De-shell the eggs and pat dry with some kitchen roll.
7. Cover a work surface with some cling film and place a piece of pork in the middle.
8. Press the pork mixture into a thin oval shape; about 3-4 mm thick.
9. Place an egg onto the pork and wrap the meat around until it is fully and evenly covered.
10. You will need to gently but firmly press the meat onto the egg with your hands.
11. Repeat for the remaining eggs and set on one side.
12. Beat the hens egg in a bowl and set on one side.
13. Place the flak seeds into a shallow bowl and set on one side.
14. Line up the flour, beaten hens egg and flax seed in front of you.
15. Roll the egg into the flour, dip into the egg wash and then roll in the flax seed.
16. Repeat for each of the duck eggs and place onto the baking tray.
17. Put the eggs into the oven on the top shelf for 15-20 minutes.
18. You will need to turn the eggs regularly to ensure an even bake.
19. Remove from the oven and allow to cool before serving.
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