Herbed Golden Scotch Eggs

Servings: 6 Preparation time: 10 minutes Cook time: 20 minutes Ready in: 30 minutes Ingredients • 6 pasture-fed, free-range eggs • 1/2 pound (907 g) organic pork mince • 1/2 teaspoon Dijon mustard • 3/4 tablespoon (60 ml) marjoram, chopped • 1/2 teaspoon (10 ml) unrefined sea salt • 1/4 teaspoon (20 ml) ground black pepper • 1 1/2 cups (480 ml) parsley, chopped • 2 onion chives, chopped • 1/2 cup (480 ml) coconut flour • 1 egg, beaten • Coconut oil for deep-frying Directions 1. Preheat oven to 350 degrees f (180°C). 2. Boil eggs in a pot of water for about 4 minutes. Let cool, peel, and set aside. 3. Combine pork mince, mustard, marjoram, salt, pepper, parsley, and chives. Flatten the meat mixture and mold it evenly onto each egg. 4. Dip each meat-coated egg in the egg batter, then coat with the coconut flour. 5. Heat coconut oil in a pan over medium heat. Deep-fry scotch eggs in coconut oil until golden brown, then place on a baking sheet. 6. Bake for 10 to 12 minutes. Cut the eggs in half and serve.

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Herbed golden scotch eggs wrap soft-boiled eggs in seasoned pork mince with marjoram, parsley, and chives, then fry them crisp in coconut oil. The coconut flour coating turns golden and crunchy in the pan before a quick bake sets everything through. Sliced open to show the golden yolk, they are picnic food at its finest.

Pro Tips

• Boil the eggs for exactly 4 minutes so the yolks stay golden and just soft. Over-boiled yolks turn chalky inside the pork casing.
• Flatten the pork mixture evenly around each egg with wet hands — an even casing cooks through at the same rate and won't split during frying.
• Deep-fry over medium heat only. Coconut oil browns the coating beautifully, but high heat scorches it before the pork inside is cooked.
• The 10-12 minute bake after frying is what finishes the pork through. Do not skip it, even if the outside looks done.

Frequently Asked Questions

How many scotch eggs does this recipe make?

Six scotch eggs — six servings, perfect for a picnic spread or a protein-packed breakfast.

Can I bake these instead of frying?

You can bake them at 400F until the pork is cooked through, though the coconut flour coating will be less crisp than the traditional fry.

What can I use instead of pork mince?

Turkey or chicken mince works, though pork's fat content keeps the casing juicy. Whatever you use, season it well and keep the layer even.

How do I know the pork is fully cooked?

The 10-12 minute bake after frying finishes it, and the safest check is an internal temperature of 160F in the pork layer.

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