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Scotch Eggs, a.k.a., Protein Pellets

I’m super into British mystery books – Dick Francis, Elizabeth George, but not Agatha C… sorry! – and TV shows like Midsomer Murders and the Inspector Lynley Mysteries. I love the accents, the Queen’s English, the tweed and Wellies, the reliance on hot tea as a cure-all, and the moody weather.

The food? Meh.

But I’ve always been curious about Scotch eggs, and last week, I made a batch. Blimey! They’re brilliant!

First, a definition and some history. In case you’ve never had the pleasure, a Scotch egg is a hard-boiled egg wrapped in sausage, rolled in bread crumbs, and deep fried. They’re often eaten cold – perhaps in a picnic out on the moors or the heath – and were invented by the legendary London department store Fortnum & Mason (founded in 1707 and well-known for the gourmet picnic baskets it sold to Victorian high society for hoity-toity events like the Henley Regatta and Ascot Races).

In England, pre-packaged Scotch eggs are standard in roadside service stations, kinda like beef jerky here in the U.S. In India, they eat a curried version called nargisi kofta, and at the Minnesota State Fair, Scotch eggs are served on a stick. Of course. (Thank you, Wikipedia, for those delicious bites of trivia.)

Here in my Austin kitchen, I wanted to make a dino-chow version, which meant the breadcrumbs were O-U-T. Here’s what I did.

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Scotch Eggs

Serves 4-8 | Prep 15 min | Cook 30 min

Ingredients
2 pounds ground pork
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon nutmeg
pinch cinnamon
pinch cloves
1 teaspoon dried tarragon leaves
1/4 cup fresh parsley leaves, minced (about 1 tablespoon) 1 tablespoon dried chives
2 cloves garlic, minced (about 2 teaspoons)
8 large eggs, hard-boiled and peeled
1 bag (2 ounces) fried pork rinds (optional)
2 large eggs, raw (optional)

Directions
1. Preheat the oven to 375 F. Cover a baking sheet with parchment paper.

2. Place the ground pork in a large mixing bowl. Add salt, pepper, nutmeg, cinnamon, cloves, tarragon, parsley, chives, and garlic. Knead with your hands until well mixed.

3. Divide the pork mixture into 8 equal servings. Roll each piece into a ball, then flatten it in your palm into a pancake shape. Wrap the meat around a hard-boiled egg, rolling it between your palms until the egg is evenly covered. This is much easier than it sounds. If the meat sticks to your hands, moisten them with a little water. Place the meat wrapped eggs on the baking sheet.

4. If using the pork rinds, place them in the bowl of the food processor and process until they resemble bread crumbs; pour them onto a plate or in a shallow bowl. In another shallow bowl, beat the 2 raw eggs. Gently roll each meatball in pork rind crumbs; you want just a thin dusting. Then roll each meatball in the raw egg and roll a second time in the crushed pork rinds to evenly coat. Place on the baking sheet.

5. Bake for 25 minutes, then increase the temperature to 400 F and bake an additional 5-10 minutes, until the eggs are golden brown and crisp.

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A few words about hard-boiled eggs

Believe it or not, technique can matter with hard-boiled eggs. Here’s how I make them, courtesy of Cook’s Illustrated. This recipe ensures creamy yolks and easier peeling. Place eggs in a pan and cover with cold water. Cook over high heat until the water boils, then cover, turn off the heat, and let the eggs site in the hot bath for 10 minutes. When the 10 minutes are up, drain off the hot water and tap each egg on the counter to crack the shell. Cover the eggs with cold water for 5 minutes, then drain again and place in the fridge ’til cooled. If you use very fresh eggs, they can be almost impossible to peel, so this is a good way to use up eggs that have been in the fridge for a while.

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57 Responses to “Scotch Eggs, a.k.a., Protein Pellets”

  1. michele says:

    this dinner looks way better than whatever half-assed post-WOD takeout i'm about to get the corporate overlords to purchase for me.

    i am a little disturbed by the fact that my newish ghetto nails, which i've had for less than a year and have rocked my ass since day one, are not crossfit friendly. beauty vs xfit…. a dilemma.

  2. Melissa 'Melicious' Joulwan says:

    There is no such thing as beauty vs xfit… beauty IS xfit :-) Heavy lifting is WAY hotter than nails.

  3. michele says:

    the nails agree with you, so their days are numbered.

  4. Melissa 'Melicious' Joulwan says:

    Good on you, Michele!

  5. MissCheryl says:

    I am in awe of your culinary creativity. I LOVE Scotch eggs. Most of the summer I turned 21 was spent living with my family on a sailboat on the southern coast of England. Scotch eggs were a major part of that experience, and I have longed to recreate that special, tasty treat. Can't wait to try this!

  6. Melissa 'Melicious' Joulwan says:

    Let me know how you like them. I'm very curious about the breaded-and-fried variety, but I guess I'll have to get myself back to the UK if I'm going to indulge in an authentic one!

  7. Aaron and Marcy says:

    Those sound so awesome. I think those will be on the menu next trip to the grocery store!

  8. gracefultable says:

    These sounds awesome – I bet they would make a delicious breakfast. Thanks for the recipe. I've been looking for an excuse to do a penzeys order (no locations here, unfortunately)

  9. Food Renegade says:

    Looks like lunch! Yours is perhaps the *easiest* Scotch egg recipe I've ever seen.

    Thanks for sharing!

    ~KristenM
    (AKA FoodRenegade)

  10. Melissa 'Melicious' Joulwan says:

    Hi, Kristen! I made this again the other day. They are really tasty and wicked easy.

  11. frogfarm says:

    Scotch eggs are fantastic. For an awesome grain-free zero-carb alternative, replace the bread crumb coating with crushed pork rinds!

  12. Melissa 'Melicious' Joulwan says:

    I love that idea! Thanks for the suggestion. Can't wait to try it!

  13. Anonymous says:

    Love, love, love scotch eggs! They make great tourney (SCA) food!

  14. MissCheryl says:

    Made these last night. They were great warm, and just as wonderful cold for this morning's breakfast. I mixed in a little leftover natural pork sausage with the ground pork, which added a little extra fat/salt zing. Also had to bump up the temperature on my oven to get them nice and brown. So happy!

  15. Melissa 'Melicious' Joulwan says:

    Cheryl! I'm so glad you tried 'em and like 'em. I made a batch this weekend with ground beef instead of pork. They're only OK. Pork is definitely the way to go.

  16. Kristin Jekielek says:

    I LOVE scotch eggs. My friends go through the effort of deep frying them. They magically come out with custardy yolks that aren't runny but still gooey enough to spread the taste around. I need to try this recipe and see if I can recreate the magic. Thanks!

  17. Jay says:

    I love Scotch Eggs! Went to our local Penzkey's today and found that the Italian Sausage seasoning had sugar, so I picked up the Greek. They're cooking as I type…thanks for this!

  18. Melissa 'Melicious' Joulwan says:

    Jay –> Hope you like them! Yeah, it was a bummer to learn the sausage seasoning includes sugar. I'm working on a homemade sausage blend that I'll share as soon as I'm happy with it. Be sure to let us know how the Greek tastes with the eggs.

  19. smithma7 says:

    Made these last night for the week's breakfasts. Had my first one this morning. Very tasty! Started thinking about "breading" and I think I might roll them in almond meal next time.

  20. Melissa 'Melicious' Joulwan says:

    Almond meal should work — and I saw a recipe the other day that recommended rolling them in coconut, although I'm not sure how I'd like the sweetness. Crushed pork rinds also work really, really, REALLY great.

  21. [...] (other than plain old boiled eggs and tins of tuna!) to grab on the run, so I stole the concept of “Protein Pellets” (scotch eggs) from my fave blogger, [...]

  22. Rhonda says:

    Love Scotch eggs, so imagine my disappointment when I discovered an egg allergy! All is not lost though – I wrap my ground meat around a big ol’ brussels sprout! Not the same, but quite delicious nonetheless.

    • Mel says:

      That’s a great idea! You now what else might work nicely? A ball of mashed cauliflower — it would be tender and creamy… *almost* egg-like, maybe. I’m TOTALLY trying that next time I make a batch.

  23. pixeltrasher says:

    These are now in the oven :) made mine using large eggs so they came out Dino sized. Lol!

  24. stef says:

    thanks so much for this inspiration and sharing your ideas on how to make a paleo scotch egg. I love scotch eggs and didn’t coat have any pork rinds on hand (what a great idea!) so I made it with an almond meal coating. worked pretty well too :)

  25. [...] I’ve been stoked to make my own version of Paleo Scotch Eggs. [...]

  26. kosherdino says:

    what a great idea! (plus husband has a special affinity for “food in a food”.) however, we are kosher, so no piggies for me. can you recommend a recipe amended for a different meat?

  27. [...] Paleo. She had a post with them which sent me to another blog, The Clothes Make the Girl. Melissa has a recipe for these gems in her new cookbook, Well Fed, and I wanted to try them. Basically, they’re [...]

  28. [...] Here’s how I made mine, inspired by Melicious: [...]

  29. James says:

    Do you have a preferred brand of pork rinds for this recipe?

  30. [...] your “go to” meal! We make The Best Chicken You Will Ever Eat Ever (actual name) and Scotch Eggs about once a week, so I think it’s safe to call them our “go to” recipes. How [...]

  31. Nik says:

    Just have to tell you that Scotch Eggs are helping with my Whole30. I was able to find a chicken sausage log (not sure what else to call it) that meets all the criteria. It’s only my first week but they’ve made a great quick grab & go breakfast along with some avocado & whatever veggies are left from night before. Also great cut up in my salads for lunch. Thank you so much for the recipe!

  32. [...] a good cut of meat! Worth the $16 we paid for it on Sunday. Tomorrow morning, I'm going to make Scottish Eggs (yes I know their called Scotch eggs, but I'm Scottish and we would nae call 'em that! They're [...]

  33. [...] Scotch Eggs = Super Awesome Party Balls!! [...]

  34. Cyndye says:

    These are my new favorite thing. Very tasty cold too. Dollop with a mix of WF mayo & spicy mustard. Dee-lish. I coated them w/ the pork rinds. In the past I’ve used pork rinds to coat chicken.

  35. « wendywray says:

    [...] chicken thighs, browned two pounds of garlic ground beef, roasted a spaghetti squash and made 8 Scotch Eggs. Scotch eggs are crazy! The recipe for the eggs in the cookbook is slightly different than the one [...]

  36. Maggie says:

    These are fantastic, and so easy. I plan to prep them to right-before-baking the night before and serve them for breakfast when we’re on vacation.

  37. Geri Lynn says:

    Hi Mel,
    We made these yesterday, using your book. SOO GOOD!! Thanks!!

  38. Cyndye says:

    I made the Bora Bora Fireballs on Tues and they were AWESOME! I’ve just made the Scotch eggs again but used beef & mexi spices. They’re cooling while the Cottage Pie is in the oven. I’ve just been hit with a thought……what about Bora Bora Fireball Scotch eggs?

    • Mel says:

      Glad you liked the Fireballs — and yeah, those Mexican scotch eggs are yummo, too! If you try the Fireball scotch eggs let me know what you think; I’m curious if the pineapple and coconut would taste good with the egg. I’m kind of skeptical — but give it a go!

  39. [...] the original recipe, but Melissa ‘upgraded’ it for her cookbook. That’s the recipe I used. Check it [...]

  40. [...] Here’s something I made that I ripped out of Well Fed:  [...]

  41. [...] version of this Shepherd’s Pie recipe and served it along side some of Mel’s delicious Paleo Scotch Eggs. AMAZING, all of it, but I totally should have made a salad. What did you think of the Opening [...]

  42. erica says:

    just have to tell you that i made these (subbed ginger, sea salt, and chinese 5 spice for the italian seasoning) and i am IN LOVE. seriously one of my new favorite foods! can’t wait to experiment with different spices, and to try out more of your recipes :)

    • Mel says:

      YAY! Glad you liked them. Do you have Well Fed? There’s a ton of variations in the cookbook, including a 5-spice version. They’re so versatile. Glad you’re having fun with the recipe!

  43. [...] Eggs from The Clothes Make The Girl. My sweet potato looks so mangled because I took the skin off. It’s harder to digest. I have [...]

  44. Caroline S. says:

    I love Scotch Eggs, and I want to make some during our Whole30 experience, but I think, based on what I saw when I visited last weekend, the Italian Sausage Seasoning (along with the Breakfast Sausage Seasoning) blend has SUGAR in it. :( Boo. Hiss. I wanted to season some sausage last weekend, so ended up getting their Pizza Seasoning, which is also advertised as being good with sausage, but is sugar free. I might have mis-read, but thought I’d mention as an FYI…

    • Mel says:

      Sorry to be the bearer of bad news: both Penzeys Sausage Seasoning and Pizza Seasoning contain trace amounts of sugar, so if you’re doing a strict Whole30, both of those seasonings are out. I included a sugar-free recipe for both Sausage and Pizza seasoning in Well Fed for just that reason!

      You can make your own seasoning pretty easily. Just mix together some garlic and dried herbs like oregano, basil, thyme, and rosemary — or grab a copy of Well Fed for the full recipe :-)

  45. [...] the Scotch Eggs, I follow the recipe and directions for Protein Pellets from The Girl Makes the Clothes. I’ll switch up the ground meat/seasoning . . . but my favorite version is using the ground [...]

  46. Sarah says:

    I made Scotch Eggs for the first time today and we loved them. They are extremely filling! I didn’t have any pork rinds, so I improvised and think I found a pretty delicious substitution. I cooked a few slices of bacon in the oven until very crispy, then I pulsed them in the food processor with a little almond flour. That made a really awesome breadcrumb-like coating, and it was pretty delicious to have egg, sausage and bacon all in one bite!

  47. [...] love Scotch eggs and  make the paleo version from The Clothes Make the Girl a lot.  Most of the time, I just use a pound of the yummy pork sausage from Hunter Cattle so [...]

  48. [...] of the 2012 Olympic Games (GEEK OUT!) with traditional British pub food. We cooked up some Scotch Eggs and some Shepherd’s Pie and cheered on Team USA this [...]

  49. [...] Breakfast – left over snags, bacon, avocado and spinach leaves Lunch – Eliza and I made Scotched Eggs, once again from my bible – Well Fed to take to Kirsty and Kynan who were up at the hospital [...]

  50. [...] pictured, but something to get super excited about: Scotch Eggs from The Clothes Make the Girl (double batch). Hard-boiled eggs wrapped in sausage = delicious, [...]

  51. paleonoob says:

    Why are the pork rind dusted variety not approved by whole30?

  52. [...] could make up a bunch of Scotch eggs on Sunday night to last you the whole week. Reply With [...]

  53. [...] Easter Eggs:  Have a bunch of hardboiled eggs left over from an Easter celebration? This week’s meal plan incorporates them into a tasty egg salad.  But, if that’s not your thing, try spicing up your deviled eggs with this Smoked, Deviled Eggs recipe from Health-Bent, or whip up another batch of Scotch Eggs. [...]

  54. Rachel says:

    I’m baking my first batch of scotch eggs now!

    The meat sort of shrank away and fell off the eggs while in the oven. Did I do something wrong? :(

    • Mel says:

      You didn’t do anything wrong – this happens to me sometimes, too. The amount of fat in the pork can make it “shrink” when it cooks because the fat cooks out. Next time, you might want to increase the amount of pork you put around the egg to compensate. There’s no way to really specify the fat content in pork because they don’t sell it in 80% lean, etc. like ground beef.

      Hope they still tasted great!

      • Rachel says:

        Thank you! I thought I’d skipped a step. They came out great – I used beef (but lean), with cumin and pepper. They taste great – they just don’t look all pretty like yours in the pictures. :)

  55. Annie says:

    Love, love, love these. I make a batch at least once a month for easy week of lunches.

  56. [...] Faux’t Meal.  Lunch: Leftover Tilapia w/Eggplant from the night before.  Dinner:  Scotch Eggs sans the crunchy [...]

  57. [...] bacon is good, but I would argue it is not the best thing about paleo. Scotch eggs [...]

  58. Nico says:

    You know how you could do that? Season lamb to your tastes. Add one egg to the seasoned lamb. Cover the eggs and then roll in ground pistachio meat.

    Thanks for the inspiration!

  59. Peggy says:

    So, I assume you’ve been watching Broadchurch. David Tennant with his native Scottish brogue. Yum!! Scotch eggs. Yummier!!

  60. melanie says:

    Hi!

    Can these be frozen? If not how long would they keep in the fridge? This is an awesome take to work breakfast idea!!

    • Mel says:

      I’m not sure how well they’ll survive freezing and defrosting — you might try freezing just one to see how it holds up. I’m concerned the egg might get weird, but there’s also a good chance the meat shell will protect it. Next time I make them, I’ll try it. If you try it, come back and let us know how it turns out.

      They’ll keep about 4-5 days in the fridge.

  61. Calliope says:

    I am making these tonight, and i also love inspector linley and elizabeth george and the new sherlock holmes tv show with lucy liu whom i love as well

  62. Oooh, thanks for the great British mystery author list.

    Have you read PD James? I’ve only read An Unsuitable Job for a Woman, but I really enjoyed her.

  63. […] tantalizing mash up of burger and egg. My scotch egg inspiration is none other than Mel from The Clothes Make the Girl. You may know her as the fantabulous creator of cookbook Well Fed 2. Her Scotch Eggs recipe in […]

  64. […] one of the first sites I used regularly when I started to go gluten-free. Addicted to the Scotch Eggs and Sheperd’s Pie. Her cookbooks are worth the […]

  65. […] as the coating and they turned out yummy! My recipe was created from a combination of recipes from The Clothes Make the GIrl  and Beauty and the Foodie. Scotch Eggs are pretty darn basic and easy to make. You can switch it […]

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