There are a couple of secrets to getting these perfect. The first is to be very strict on how long to boil the eggs and then to put them in ice water right away. To peel them, gently remove the shell on the narrow end of the egg just enough to clear away the full top of the egg. Then gently slide a teaspoon in between the egg and the shell and slide it all the way around the egg.
The second is to make a paste between bowl #2 and #3 of the outer coatings. If you don’t do this, the crust will just crumble off the egg when you take it out of the fryer.
” method_heading=”Directions” other_notes=”Find the recipe for the sausage here https://eastcoastketo.com/homemade-sausage/.
If you don’t like a runny egg, leave the egg in the boiled water for extra increments of 30 seconds until you get the perfect consistency.” recipe_cuisine=”American” recipe_cuisine_other=”Canadian, East Coast, Scottish” recipe_category=”Appetizer,Breakfast” tags_schema_only=”true” cooking_method=”Deep fry” prep_time=”15″ cook_time=”1″ ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%22For%20the%20scotch%20eggs%22%2C%22list%22%3A%227%20medium%20eggs***%20retain%201-%20see%20method!%5Cn1%2F2%20pound%20sausage%20meat%20(see%20below%20for%20link%20to%20recipe)%5Cn3%20tbsp%20yellow%20mustard%5CnHimalayan%20salt%20and%20pepper%20to%20taste%5Cn1%2F4%20cup%20coconut%20flour%20for%20dredging%5Cn1%2F4%20cup%20flax%20meal%20for%20dredging%5Cn1%2F4%20cup%20whipping%20cream%5Cn1%2F4%20cup%20water%5Cnlard%2C%20for%20deep-frying%22%7D%5D” nutri_heading=”Nutrition & Macro Information” extra_notes=”**We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.
We provide a nutrition snapshot in our books, but you MUST know that we are just painting a scenario of how your macros CAN look if you follow the recipe to a tee, use the exact serving sizes and branded ingredients that we use.
Because it is almost impossible to achieve this, we recommend that you calculate your own macros, based on the brands/ingredients that you use, your yield and how much you consume.
*NEVER blindly trust your keto or your macros to an app, a person, a website or a product.” suitable_for_diet=”Diabetic,Gluten Free” suitable_for_diet_other=”Keto, Low Carb, Banting, Healthy, Heart Healthy” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” social_heading=”Share this recipe” social_buttons=”” social_sticky=”true” img_lib=”482″][trg_recipe_method]
Cover 6 eggs with cold water and cover.
Heat until water begins to boil.
Immediately remove the pan from the heat. Let stand for 3 minutes only.
Cover eggs with cold water to stop them from cooking. Let stand for 5 –10 minutes.
Peel eggs using a teaspoon. Set aside.
Combine sausage, and mustard.
Separate mixture into six balls.
Flatten each meat ball and add an egg to the centre.
Gently wrap sausage around the entire egg.
Wrap each egg in plastic warp and refrigerate for 10 minutes
Lay out three bowls, one with coconut flour, one with the 7th egg/water and one with flax meal.
Season each bowl with salt and pepper.
Roll eggs in the coconut flour to coat, then cover in the beaten egg. Massage the egg/water so the coconut and egg form a paste. Then coat in flax meal.
Refrigerate for 10 minutes.
Deep fry at 375 for 2 minutes or until golden brown.
Transfer to a cooling rack over a sheet tray.
Finish in a 375 oven for 15 minutes.
