Scotch Eggs

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Scotch Eggs

Scotch eggs – hard boiled eggs enclosed in sausage meat – make a fun, tasty meal or snack. They’re great for dinner, lunch, or breakfast, and can be enjoyed warm, at room temperature or straight out of the fridge. Needless to say, Scotch eggs are the perfect party or game day food!

Rather than use store-bought sausage, I usually use seasoned ground beef, but sausage is fine if you prefer it. To keep my Scotch eggs low-carb and Paleo, I skip the breading. I also like to bake them instead of frying, simply because I find it easier. The result is juicy and delicious!

Scotch Eggs
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Snack, Gluten-Free, Low-Carb, Paleo
Yield: 4 servings
  • 4 large eggs
  • 1 lb. lean ground beef
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • Olive oil spray
  • ½ teaspoon paprika
  1. Cook the eggs: remove the eggs from the fridge. Fill a small saucepan with water and bring the water to a boil. Carefully lower the eggs, one by one, into the boiling water. When the water are back to a rolling boil, turn the heat off, cover, and remove the saucepan from the heat. Allow the eggs to cook in the residual heat for 10 minutes, then rinse them in cold water and place in the fridge for an hour.
  2. After the eggs have completely cooled in the fridge, carefully peel them. The method above should result in very easy to peel eggs.
  3. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the rack with olive oil.
  4. In a medium bowl, mix the ground beef with the salt, pepper and garlic powder. Divide into four balls. Pat each ball into a round patty. Alternatively, you can use pre-formed beef patties and sprinkle them with salt, pepper and garlic powder.
  5. Place each egg in the center of each beef patty. Gently stretch the beef to wrap the egg, shaping and molding it with your hands, pinching together areas where it comes apart, until each egg is fully wrapped by a ball of beef. This takes patience, but is quite doable, so don’t give up.
  6. Place the beef balls on the prepared wire rack. Spray them with olive oil and sprinkle the tops with paprika – this will give them a nice color in addition to flavor.
  7. Bake the Scotch eggs until browned on the outside and done to your liking on the inside – I like my ground beef pink in the middle, so I bake them for 20 minutes. If you prefer yours more done, loosely cover the Scotch eggs with foil after 20 minutes and continue baking for 5-10 more minutes.
  8. Allow to rest 5-10 minutes before serving. Leftovers are very tasty cold, with some hot sauce or mustard. In fact, Scotch eggs make a perfect picnic food, or portable snack.
Nutrition Per Serving
Serving size: 1 Scotch egg; Calories: 322; Fat: 23g; Saturated fat: 9g; Carbohydrates: 0g; Sugar: 0g; Sodium: 426mg; Fiber: 0g; Protein: 27g

Scotch Eggs Scotch Eggs

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