Scotch Eggs

Scotch Finish RS CC

Scotch Eggs.

  • Servings: 6
  • Difficulty: Easy
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Scotch eggs are easy to make and are a protein packed dish that can be eaten hot and cold, for lunch, breakfast or dinner. They are great to make with the kids and you can add any flavours to the outside coating. Keep them on hand in the fridge ready for a quick bite to eat, picnic or a breakfast on the run. You can change the flavours in the outside coating mixture, using spices, herbs, cheese powders or even taco seasonings to create different flavours. I originally used beef mince but found the flavour of the meat too strong. These are fairly subtle in flavour so to boost the flavour of the scotch eggs you can eat with pesto, fresh tomato salsa or soy sauce.  Enjoy!!!

Credit: foodfactsforhealthyeating.com

Ingredients

Egg & Meat

  • 6 hard boiled eggs
  • 500g Veal, Turkey or Pork Mince around 90% Lean, 10% Fat
  • 2 1/2 tsp salt
  • 1/2 tsp onion powder 

Coating

  • 1/3 cup almond meal
  • 3 tsp powdered parmesan cheese or cheese powder
  • 1/2 tsp powdered onion
  • 1/2 tsp mixed herbs
  • 1 tsp salt

  1. For the boiled eggs, cook the eggs by adding them to a saucepan and cover them with cold water.  Put on the lid and put on high heat. Once the water comes to the boil turn the heat down slightly and put the lid on leaving a gap. Ensure that the water doesn’t boil too rapidly or the egg shell will break. For hard boiled eggs, boil gently for 10 minutes, drained the hot water and fill the saucepan with several changes of cold water. Crack the top and bottom of the eggs as the cold water is filling and allow the eggs to sit in the water. Peel and pat dry.
  2. Preheat the oven to 170c.
  3. Mix the coating ingredients together in a small bowl. 
  4. Mix the mince and salt together with your hands squeezing and working the meat together. The salt will help extract the protein in the meat to help bind the meat around the egg. Divide the meat into 6 even portions. Flatten each portion out to a circle shape and place the egg in the middle. Wrap the meat around the egg joining the edges together.
  5. Roll each egg in the coating mixture and place onto a baking tray layered with non stick paper. Once they are all done, recoat to increase the outer layer. Bake in the oven for 20 minutes, turning over and baking for another 20 minutes until browned. Remove from the oven. 

Enjoy!!!

Copyright 2018 Food Facts for Healthy Eating

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