LCHF Scotch Egg

I just love the runny egg yolk

Egg, I think it's one of the best ingredient in the world. It's such a fragile, simple thing but it contains wonderful characters. Back home in Malaysia, to make a simple dish special, all we need to do it's to add an egg to it. Add it into fried rice, it instantly give you a different dimension in texture and in taste. Add it into a bowl of hot soup noodle, the runny egg yolk just add so much flavour into that simple bowl of soup.

Eggs also act as rising agent in baking and binding agent in a lot of other cooking occasions.

Today though, I just want to make them the focus on my dinner table, the "star", the main in my dinner dish. ~ Scotch Egg


Scotch Egg
4 x soft boil egg
5 x sausages (I used herb flavoured sausages)
Milk for coating
1/2 cup almond meal
1 tsp paprika
1 tsp powder mustard
1 tsp salt
1 tsp pepper
1 Tbs dry oregano
1 Tbs dry basil

How to:
- Turn your oven on 200c
- Spay some oil onto a baking tray
- After eggs are boil for about 5min (If you like hard boil, cook it for 8-10min), pour out the hot water and put them in cold tap water
- Peel the eggs when they are cool enough to handle
- Take the sausage meat out from the casing (just cut casing along the side with a pair of scissors)
- Mix the rest of dry ingredient, almond meal; paprika, salt, pepper, oregano; basil together
- Now roll the meat from 1 sausage into a ball. Flatten it on you palm, wrap it around an egg
- Roll the sausage rolled egg in the milk and then roll it in the dry almond meal mixture
- Repeat until all the scotch eggs are form
- Bake scotch eggs in the oven for about 20 min

Formed scotch eggs ready for oven

Serve with your favourite salad and chutney

Note:
- Put the ready boiled eggs into cold water to cool the eggs right down for easy handling and avoid dark ring forming around the eggs
- You can substitute the dry herbs with fresh on
- You can use any type of sausage meat