As many of you know my blog is focused on foods that are friendly to my elimination diet. I have finished strict elimination and can finally start adding foods back into my diet rotation! You can go read about my attempt at egg reintroduction, here.
My goal when I started OCD Kitchen was that as I successfully added foods back into my diet I would create a featured recipe to complement that food. Since eggs finally got the green light, I give you the scotch egg! I was sitting around trying to figure out what I wanted my featured egg recipe to be. Some other ideas I wrote out were egg drop soup, frittata, and baked egg cups but all seemed typical and ordinary. I wanted to showcase something that was more out of the box and that I had never made before. Paleo scotch eggs had to be created!
These were incredibly fun to make but had their challenges. Please read the recipe in its entirety before you start! There are some tips in there for keeping your work station clean and keeping that sausage nice and smooth around your eggs.
These little guys are delicious. My boyfriend doesn’t like to eat egg yolks and he downed two, yolk and all. The only thing we agreed would make them better was a side of bacon. I think these would impress any party guest. Try these out and plan a brunch and show the world your egg masterpieces!
What’s your favorite egg recipe? Going to try these scotch eggs? I’d love to hear from you. Subscribe below and don’t forget to follow my social channels so you don’t miss a thing!
- 6 eggs
- 1 lb ground turkey
- 1/2 tsp fennel seeds
- 1/2 tsp ground oregano
- 1 tsp ground basil
- 1/2 tsp salt
- 2 tbsp coconut flour
- sunflower oil for frying
- Cover counter with strip of parchment paper (you will thank me for this later)
- Put 6 eggs in a pot, fill pot with cool water until eggs are covered with about an inch of water.
- Cook over medium heat. When pot comes to a boil cover and turn off burner.
- Let sit 3 min (softer yolk) or 5 min (harder yolk).
- Transfer eggs into ice bath.
- Put coconut flour in small bowl. Fill another small bowl with water.
- When eggs are cool, peel and gently roll each in the coconut flour to lightly coat. Set on parchment paper.
- In a large mixing bowl combine turkey, salt, fennel seeds, oregano, and basil.
- Place sausage on parchment and separate into 6 equal parts.
- Moisten fingers with water and flatten one part sausage into a flat circle, lay egg in the middle of the sausage round and wrap sausage around the egg. If the sausage starts to stick to your fingers moisten them again in the water. This will also help you smooth the seam sausage around the egg to keep them from bursting in the oil.
- Repeat for remaining 5 eggs
- Heat 2-3 inches of sunflower oil in a deep sided pot.
- When oil is hot (about 190 F) gently place two eggs at a time in the oil. Cook 6 minutes, or until turkey reaches 165 F, flipping once.
- *I didn't do this, but these would be great with some homemade gravy.
- *To keep finished eggs warm place on sheet tray in a oven set to "Warm"
- *These could always be made with a pork, or beef, or chicken, or a pre-made sausage mixture. Cooking times may vary.