SCOTCH EGGS

SERVES 4 to 8 Jane Eyre is my favorite book, and I’m a sucker for any fog-shrouded British mystery. I can’t get enough of the accents, the Queen’s English, the tweed and wellies, the moody weather, and the fervent belief that a steaming cup of tea is a cure-all. Scotch eggs were invented at the London department store Fortnum & Mason and were packed in picnic baskets for members of Victorian high society on their way to Ascot races. These days, pre-packaged Scotch eggs are a staple at roadside service stations and are often eaten cold. Step it up a notch and serve these with a dollop of olive oil mayo mixed with a little spicy mustard. INGREDIENTS • 2 pounds (907 g) ground pork • 2 teaspoons (10 ml) salt • 1 teaspoon (5 ml) ground black pepper • 1/2 teaspoon (10 ml) nutmeg • pinch cinnamon • pinch cloves • 1 teaspoon (5 ml) dried tarragon leaves • 1/4 cup (960 ml) fresh parsley leaves, minced (about 1 tablespoon (15 ml)) • 1 tablespoon (15 ml) dried chives • 2 cloves garlic, minced (about 2 teaspoons (10 ml)) • 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 (190°C). 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 it a second time in the crushed pork rinds to evenly coat. Place it on the baking sheet. 5. Bake for 25 minutes, then increase the temperature to 400 F (200°C) and bake an additional 5–10 minutes, until the eggs are golden brown and crisp.  

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Scotch eggs wrapped in seasoned ground pork with nutmeg, tarragon, and a whisper of cinnamon — the Victorian picnic classic, made entirely grain-free. Hard-boiled eggs disappear inside a herbed pork shell that bakes golden and crisp, with an optional pork rind crust for extra crunch. Serve them with olive oil mayo spiked with spicy mustard.

Pro Tips

• Wrap the pork evenly around each egg with moistened hands. An even casing cooks through uniformly and won't split as the meat shrinks in the oven.
• The pork rind breading is optional but worth it — process the rinds into fine crumbs and give the meatballs a thin double dusting.
• Bake at 375F first, then crank to 400F for the final 5-10 minutes. That temperature jump crisps the crust without overcooking the pork.
• The warm spices — nutmeg, cinnamon, cloves — are what make these taste British rather than generic. Do not skip them.

Frequently Asked Questions

How many scotch eggs does this recipe make?

Eight eggs from two pounds of pork — four to eight servings depending on portion size.

Are these scotch eggs paleo?

Yes — pork, eggs, herbs, and optional pork rind breading. There is no flour or grain anywhere in the recipe.

Can I serve them cold?

Absolutely — scotch eggs are a traditional picnic food eaten cold, and they travel beautifully.

How do I make them as appetizers?

Roll them smaller and bake 10-15 minutes as the recipe suggests, then serve on toothpicks with a mustard-mayo dip.

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