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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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January 21, 2012

Primal Scotch Eggs

By Worker Bee
161 Comments

Although its reputation is improving, British food isn’t exactly known for being haute cuisine. Unpretentious comfort food is more like it. Some might argue that it’s a little bit too unpretentious – would a few more spices and a color scheme that wasn’t brown or beige really be so wrong? However, the lack of pretension is exactly what some find so charming about British food. This might explain why a traditional dish like Scotch Eggs is suddenly enjoying a new burst of popularity. It might also just be that a hardboiled egg wrapped in sausage meat and deep-fried until crispy is pure genius.

Really, what could be better for breakfast or an afternoon snack than a Scotch Egg? Let’s rephrase that…what could be better for breakfast or an afternoon snack than a Primal Scotch Egg? The difference is slight – a Primal Scotch Egg doesn’t roll around in flour and breadcrumbs before being fried. The result is an egg that’s slightly less crunchy on the outside but no less delicious because the ingredients that really matter – a creamy, smooth hardboiled egg and seasoned meat that’s cooked until crisp – are still intact.

If there’s a brand of store-bought sausage you love and trust, this recipe is even easier. If not, make your own sausage meat and season it how you like.
As for the frying, you can go all the way and deep-fry the egg into an extra-crispy golden nugget or instead, just pan-fry in a generous amount of oil. Pan-frying the Scotch Egg is the easier route since it involves less mess, although you might have to finish the egg off in the oven to make sure the sausage is cooked through.

With this recipe the Scotch egg, once just a staple of pubs and the lunchboxes of British schoolchildren, can now be a part of a Primal lifestyle, too.

Servings: 4 Scotch Eggs

Ingredients:

  • 4 eggs
  • 3/4 pound sausage meat
  • Oil for frying

Instructions:

To hard boil the eggs, place in a pot and cover with water. Bring to a boil over high heat. Once the water is boiling rapidly, turn the heat off and cover the pot with a lid for 10 minutes.

Then transfer the eggs to a bowl of ice water to stop the cooking. When cooled, peel the eggs.

Divide the sausage met into 4 equal portions.

Use your hands to form each portion of meat into a flat pancake a few inches wide. Wrap the meat around an egg, gently shaping it so there are no cracks and the egg is completely hidden.

For pan-frying, preheat the oven to 375. Then, pour just enough oil/fat into a deep pan to coat the bottom of the pan. Heat for 2-3 minutes over high heat on the stove until the oil is shimmering.

Cook two eggs at time. Roll the eggs around every few minutes in the oil so all sides of the meat become nicely browned. Cook each egg for about 8 minutes total.

Transfer to the oven and cook for 6-8 minutes more until the sausage is cooked through.

Eat the eggs warm or cold. Serve alone or with pickles, mayonnaise or hot sauce.


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161 Comments on "Primal Scotch Eggs"

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K
K
4 years 8 months ago

That’s funny, I just saw bar b q scotch eggs on tv last night.

You know, store-bought sausage is all full of sugar and grains.

DenverD
DenverD
4 years 8 months ago

Not always. Here in CO, we have a local brand, Boulder Sausage, that’s sold in all the regular grocery stores (even Target!) and is made of just pork, spices, and a very small amount of sugar(less than 1 gram of carbs).

Peggy
Peggy
4 years 8 months ago

^^^^ I was thinking of going & buying some Boulder Sausage as soon as I saw this post 🙂 I can even get that where I live. WIN!

Paul
Paul
4 years 7 months ago

Here in the UK they have premium sausages which are 85%+ meat. Have to agree with Mark about British food tending towards beige though! Things are changing and a new Paleo/Primal website has just emerged Paleoworks which reads very similarly to Marks daily Apple. They’re right on the ball ad do a prodigeous amount of tweeting too.

Debbie
Debbie
3 years 12 days ago

Does the Boulder sausage have a website?

cancerclasses
4 years 8 months ago

I buy those 8 packs of the little Farmer John brefkast suasages at the 99 cent store, there’s only like 6 ingredients in them, no wheat or grains, antibiotics etc. very clean high quality product IMO, YMMV.

kim
3 years 7 months ago

love the scotch eggs i coat the outside with grated parmasan cheese gives it an even crispier texture

Chrissie
Chrissie
4 years 8 months ago

Hi Mark,

I am a real British lady who tries to eat paleo/primal food. I’m a bit offended by your comments though, British people don’t really eat bland food, we have been crazy about spices for hundreds of years so the reputation is unfounded. They say Queen Victoria loved a good curry!

kiss
kiss
4 years 8 months ago

So true! I’ve had beautiful meals all throughout the UK. It’s not all boiled mutton and mushy peas.

Ion Freeman
Ion Freeman
4 years 8 months ago

yeah… is there a grainless pork pie?

greg grok
greg grok
4 years 8 months ago

Whaaaaat! Brits have been spice mad since the middle ages and even more so since colonial times and probably the most popular dishes today are curries adapted from colonial times. Outdated misconceptions me thinks. If you look at American food then it’s a bastardisation of other nations food, much the same as British food is so to say British food is bland then we’d have to say that American cuisine doesn’t actually exist, but neither is true. Having said all that scotch eggs are mingin, urghh!!!

Scott
Scott
4 years 8 months ago

Hear hear! I think you’ll agree that us Brits — e.g. Jamie Oliver, Gordon Ramsay — have a thing or two to teach SAD consumers.

In fact, another star, Heston Blumenthal, beat you to the punch with Scotch Eggs:

http://www.youtube.com/watch?v=Is5xORulFac

http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/scotch-eggs-recipe

Johannah
Johannah
4 years 8 months ago

If the Brits ate bland food they would all be thin.

tess
tess
4 years 8 months ago

lol — excellent response….

having visited Britain four times, i never had a problem with the food. the stereotype is only as applicable as the one that says American food has to suck.

amy
amy
4 years 8 months ago
i don’t like american or most european food – which is probably why i do so well sticking to a primal diet. if i lived in mexico or southeast asia i’d be done for. it’s impossible for me to resist my grandma’s homemade enchiladas and tamales and beans and rice and hot off the griddle tortillas or some big, fat, rubbery rice noodles and bubble tea. having travelled abroad and tasted the difference between american versions of said foods, dude, american food exists. as for britain, didn’t the obsession with spices play a significant role in them taking over the… Read more »
cancerclasses
4 years 8 months ago

Not so, unflavored carby starches are very bland.

cancerclasses
4 years 8 months ago

And very fattening. To be fair Mark didn’t actually use the word bland, unless it’s been taken out since the piece was posted.

amy
amy
4 years 8 months ago

bland food or not, i’m sure the grog plays a role in thinness. 😀

Heather
Heather
4 years 8 months ago

I agree,
Check out Jamie plovers take on British food. A lot of his recipes only need a tweak to be primal, and they are far from dull!
Cheers

Heather
Heather
4 years 8 months ago

Ah my iPad is thinking for me! I mean Jamie Oliver lol

fritzy
fritzy
4 years 8 months ago

Very true but I think he stated that British food has a “reputation” for being bland and colorless. And indeed, that is the reputation it has in most of the world, whether it is earned or not.

Colin
Colin
4 years 8 months ago

It seems like the only negative things he said were about the reputation of British food (which we’ve all know). His own words were “It might also just be that a hardboiled egg wrapped in sausage meat and deep-fried until crispy is pure genius.”

Jon Fagan
Jon Fagan
2 years 11 months ago

The best explanation I ever heard for bad British food was from Monty Pyton’s John Cleese to David Letterman. When David asked why the food was so bad his response was,”For God’s sake man, we had an Empire to run!”

brent
2 years 11 months ago

Curry I believe is Indian. Don’t get your nickers in a wad it wasn’t meant to insult just stating the obvious. Counting other ethnic groups foods that you all have adopted is different.

Emily Mekeel
Emily Mekeel
4 years 8 months ago

It’s so BEAUTIFUL!

Joy Beer
Joy Beer
4 years 8 months ago

I totally agree. What a golden, yummy wonder… I’m sitting here with my nose pressed against the monitor…

KentH
KentH
4 years 8 months ago

These sound yummy!

Will
Will
4 years 8 months ago
I concur, the reputation for british food being bland is without basis. The problem was a loss of cooking skills during the war/ration era’s. British cuisine is possibly one of the easiest to translate into primal food. As long as you have some talent/flair in the kitchen it can be devine. Roast joints of grass-fed meat (our standard quality meat is far superior and less reliant on grains than american meat) smothered with traditional english herbs such as rosemary and sage, with low starch root veg such as swede, celeriac, carrots and parsnips mashed with english mustard and thick cream… Read more »
Peggy
Peggy
4 years 8 months ago

Every time I go to the UK, I can not WAIT to dive deep into the local cuisine! not all yanks think the food there is bland 😉
I always have a hard time adjusting back to US food…

EZ
4 years 8 months ago

Until we started going to pubs and such we had the same thought of English food. Keep in mind if an American goes to visit and doesn’t know where to eat in MY experience the food was bland. THEN we discovered the pubs and local eateries and it all got better! Also the food was better out of London than in, at least for people on a budget.

Burn
4 years 8 months ago

very interesting, cant wait to try this one!

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Aloka
4 years 8 months ago

I’m trying these for sure! sounds delicious!

pat
pat
4 years 8 months ago

My mind is blown.

These look amazing!!!

Kathleen
4 years 8 months ago

Wow! So easy and simple yet I’ve never seen/eaten/made these. Def on my cooking to-do list! Thanks!

Erin
Erin
4 years 8 months ago

O my goodness, I love Scotch eggs! I think the first time I really “missed” non-Primal food was going to the pub and realizing I couldn’t order them (not because I insist on being strict 100%, but because I’ve discovered I’m really quite intolerant to wheat). Thanks, Mark!

Callie
Callie
4 years 8 months ago

I make these all the time. The local coop has some amazing sausage (local, pastured/organic pork and roasted green chile), and real free-range eggs. I don’t fry mine though. I just throw them on a cookie sheet and bake till the sausage is cooked through. Much less mess/effort. I know it doesn’t get quite the crispy quality as frying, but I am not a big fan of frying, too much of a mess.

Primal Toad
4 years 8 months ago

I’ve definitely heard of scotch eggs before but have never given them a shot. I just need some ground sausage from the farmers market!

Milla
4 years 8 months ago

…or you could just grind up some pork & spices in a blender! my fave blend is sage, rosemary, thyme and oregano. I mean, you’re a smoothie fiend, I’m sure you have an inventory of processors and vitamixes 😉

Garyy
Garyy
4 years 8 months ago

I’m a Brit here in UK.Scotch eggs are the dog’s b——s, experiment, put chopped chillies, chopped bacon, herbs, rosemary, spices , whatever you fancy in the sausagemeat for loads of variations,gorgeous. British food bland, from the nation that gave us Mcdonalds, Burger King and KFC to name a few, thats a bit rich as we say, apology in order me thinks Mr Sisson !!

Joy Beer
Joy Beer
4 years 8 months ago

Your tips sound wonderful! Thanks for adding ideas.

primalzen
4 years 8 months ago

Glad you posted. I was just about to say they obviously needed bacon.

Trav
Trav
4 years 8 months ago

Mark didn’t post this, one of the Worker Bee’s did. Just thought I’d point that out.

W. J. Purifoy
W. J. Purifoy
4 years 8 months ago

I wondered – there are a lot of typos and that’s not Marks usual style.

Milla
4 years 8 months ago

This is like an egg-dominated meatloaf!

Scott
Scott
4 years 8 months ago

If you think that’s cool, google “gala pie”.

Hey, does anyone have a paleo alternative for pastry / pie crust??

Jennifer
Jennifer
4 years 8 months ago

Wow! Why have I never heard of scotch eggs before?!? I am sooo trying this for lunch tomorrow. Looks amazing!

Graham
Graham
4 years 8 months ago

Melissa’s new cookbook has paleo scotch eggs with ground up pork rinds for the “breading,” which I thought was a wonderful idea…no need to give up the crunch.

Charlotte
Charlotte
4 years 8 months ago
Er sorry, but erm, ‘American’ food isn’t any more sophisticated than British food. In fact, it’s pretty crap – ‘yellow cake’ (wtf?) and casseroles made with canned soup and crumbled crisps on top. I think you’re talking out of your arse. Ever heard of the British East India Company?? Take a look at some medieval recipes online – we spiced foods as part of the preservation process hundreds of years ago to help mask any decomposition aromas but mostly it was a sign of status and wealth, just like in the ancient mediterranian civilisations. It’s the same as any other… Read more »
tess
tess
4 years 8 months ago

i make scotch eggs with canned quail eggs — cute little things — make great appetizers.

Guy
Guy
4 years 8 months ago
Brit TV is wall-to-wall food porn and everybody wants to be a chef, it’s the new rock and roll. I would still avoid the snail porridge. For those unfamiliar with this particular gastro delight check out Heston Blumenthal. As for the righteous indignation from my fellow Brits, go easy guys. We deserved it, I remember being served some bloody awful microwave slop in pubs and being charged a fortune for it. It will take a bit more than a couple of episodes of Nigella or Jamie O to change that. I do see regular appreciation of Hugh Fearnly Whittingstall on… Read more »
Andy barge
Andy barge
4 years 8 months ago

A little twist on this that makes them even more wonderful. When boiling the eggs, put them in the pan with cold water, and as soon as the water starts to boil, remove from the heat. Then put the lid on and leave for 3 minutes exactly. They still cook BUT it leaves the yolk runny! Trust me it’s amazing.
More importantly this is how the Queen eats her Scotch eggs (probably).

Peggy
Peggy
4 years 8 months ago

so trying it this way! but I live at 9k ft so might have to experiment with the timing…

W. J. Purifoy
W. J. Purifoy
4 years 8 months ago

I do like some ‘run’ in my egg yolks no matter how I’m cooking them. I’ll try your 3-minute method.
I bet Her Majesty does eat her eggs runny, too. Do you think she reads this blog? Will she answer our curiosity?
Thanks!

Kyle
Kyle
4 years 8 months ago
So I know everybody is stereotyping English and American food here, but I just wanted to throw out my favorite “American” food. I use that loosely because it’s pretty much seen everywhere in the world. But man oh man, nothing is better to me then Pork spareribs or pork belly or hey even a whole Pig for that matter, cooked over wood low and slow with a great dry rub, coming out of that smoker with a nice black bark and oozing with fat and juices. To make it better, dip in a carolina red sauce….. ok, not real relavant… Read more »
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Diane
Diane
4 years 8 months ago

I’ve got a bit of a chicken egg allergy, but I will use my duck eggs — they’ll make a nice, big Scotch egg. This summer, I’ll definitely try the quail eggs, too, once they are available at the Farmer’s Market. Meanwhile, I think I’ll try my new Chorizo seasoning for the pork sausage — or maybe just Boulder Sausage.

Moshen
Moshen
4 years 8 months ago

Scotch eggs were my favorite travel snack when backpacking thru England back in the 80’s. Sausage rolls, too, but they’re not too primal.

Andy barge
Andy barge
4 years 8 months ago

Hmmm does that mean you have to cook it longer or shorter? I can’t remember my school science

Chuck
Chuck
4 years 8 months ago

Comments on making these things:
1. Refrigerated hard boiled eggs keep the sausage from cooking all the way through.
2. Room temperature sausage is much easier to work with.
3. Oil your hands like crazy to do the wrapping.
4. When the sausage cooks, it shrinks. Unless you have a really thick coat of sausage, your egg will show through.
5. Tastes good to me.

Joy Beer
Joy Beer
4 years 8 months ago

Thank you–I will use your tips. I’m psyched to try these.

foxmayan
4 years 7 months ago

Great tips. Cheers!

Lachlan
Lachlan
4 years 8 months ago

I come from way down under and scotch eggs were a regular item on our menu. Can’t say I liked them that much, All these years later will try them again. Won’t say how many years later though

Warwick
Warwick
4 years 8 months ago

It’s a pity that a primal version of fish and chips seems unlikely.

bbuddha
bbuddha
4 years 8 months ago

If we could come up with that I could probably convert my SO 🙂

Jenn
Jenn
4 years 8 months ago

We’re going to try primal fish & chips tonight… Light dusting of rice flour (since it is what we have on hand, but I’d use potato flour too) and egg to batter. Hubby’s mom does it just like that (with wheat flour of course) so we’ll see how that goes with the rice flour. Never tried it before, but hubby was craving fish and chips.

Fries are just cubed home fries since they’re easy, but I suppose you could do long cuts if you were so inclined.

Richard
Richard
4 years 7 months ago

as above, try alternate flour to coat, and use sweet potatoes for fries/chips

KentH
KentH
4 years 8 months ago

What kind of oil? Coconut? Lard?

johnnyv
johnnyv
4 years 8 months ago

Best oil for chips is Beef fat!

Wenchypoo
Wenchypoo
4 years 8 months ago
For a more colorful egg, pickle it in beet juice first (like the ones sold in bars), then make your meat-wrapped egg. When you cut into it, you’ll now see a pink ring around the yolk. For a deep-fried look to your baked egg, roll the meat-mounded egg in tapioca flour and bake–this gives a “fried” look much like fried chicken. I do this to my baked chicken parts, and it looks just like I fried. If any of your flour-dipped eggs still show white patches of flour after baking, just drizzle some oil over the white parts and bake… Read more »
W. J. Purifoy
W. J. Purifoy
4 years 8 months ago

Your ideas sound good – I’m going to
try them.

At what temp and for how long would you cook the scotch eggs? Like the plantain?

I put plantain on my grocery list.

Thanks.

rob
rob
4 years 8 months ago

Bangers and mash!

Meagan
4 years 8 months ago

I have ALWAYS wanted to make this, but being PRIMAL, I was wondering how to make it happen. THANK YOU MARK!!

Mrs O
Mrs O
4 years 8 months ago

I will be making this in the morning with soft boiled eggs, that way they are a bit gooey when we bit in.

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[…] Primal Scotch Eggs from Mark’s Daily Apple.  Sausage and eggs all in one convenient chunk?  Sounds like a winning breakfast to go. […]

liana
liana
4 years 8 months ago

low carb snack looks yummy! good to share

Patrick Wilson
4 years 8 months ago

Thank you so much for bringing in some primal adaptations of Celtic food. I was starting to miss my pu grub. I look forward to a lot more :).

Sarah
4 years 8 months ago

Ok this looks soooo good! When I make this I don’t hard boil the eggs the whole way. That way when you fry them and cut them open some of the yolk still runs out and makes this ooey gooeey yummy sauce. Serve it with broccoli so you can soak up all the goodness with the florets!

Dave
Dave
4 years 8 months ago

I’ve been making Primal Scotch eggs for a year or so now – they are great for snacks.

Have a look at this site for a few ideas on how to spice them up:

http://www.handmadescotcheggs.co.uk/

Rob
Rob
4 years 8 months ago

I tried a ‘primal’ fish and chips the other day using a White fish dipped in a beaten egg and then dipped in almond flour. If you have your oil at the right temperature – hot – it gives you a nice crispy coating. Team up with baked sweet potato ‘fries’ and mushy peas. Boil peas, drain, then put in a knob of butter to melt and some mint. Then blitz.

NSWM
4 years 8 months ago

Hey!!!! I “breaded” my fish like that too! Kudos ;D

It was AWESOME.

Matt
Matt
4 years 8 months ago

Grrrrrrr, please don’t diss our great British food! It’s awesome.

Erin
Erin
4 years 8 months ago
NSWM
4 years 8 months ago

Yeah……….. Only it should be wrapped in BACON and fried in BUTTER……

Nicole Gamble
4 years 8 months ago

So simple and so perfect! Yammy! Thanks for sharing!

dave
dave
4 years 8 months ago

Don’t forget you can also do this as a meatloaf.Base it on the Brit,veal,ham and egg pie without the hot water pastry.Line the bottom of your loaf pan with sausage meat,put a line of boiled eggs down the centre then cover with rest of sausage meat and bake.Great cold sliced thick with a salad.

Janet
Janet
4 years 8 months ago

As a meatloaf is brilliant – what a time saver! I have made Scotch Eggs a couple of times in the last month and it has taken me quite a while to wrap each egg individually. Definitely need to have the eggs at room temp.

Suze
Suze
4 years 8 months ago

OMG – excellent idea!!! I can’t tell you I’d want it cold, though. LOL

I’m thinking I would slice the eggs, too, to flatten out the loaf. Aw, heck now I have to go get the stuff to make it for dinner.

Thanks! 😀 Great recipe, Mark!

dave
dave
4 years 8 months ago

Traditional veal,ham and egg pie is about 4 inches square by 12 inches or longer.Veal isn’t used much now but the ham gives it a different flavour than plain sausage meat so tastes great cold,more like a Brit pork pie.It is a much courser mix too and don’t forget to add some Mace,better for this than Nutmeg.

Midgy
Midgy
4 years 8 months ago
I just tried a paleo Scotch Eggs recipe the other week and they were really good. got it from the free 30 page sampler of the book Well Fed (http://www.theclothesmakethegirl.com/wellfed/) 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 Directions: Preheat the oven to 375 F. Cover a baking sheet with parchment paper. Place the ground pork in… Read more »
Kelekona
Kelekona
4 years 8 months ago

Last time I made scotch eggs, I simply baked them in the oven. The fat seeps out of the sausage and mimics the surface effect of frying it, though this was with breaded balls.

Elenor
Elenor
4 years 8 months ago

I’d suggest dipping them in really hot salsa! Salsa is great on plain-old hard-boiled eggs, and this looks even better!

lydia
lydia
4 years 8 months ago

UGH I really want to go primal but this recipe in particular just doesn’t seem healthy… =/ Maybe it’s because I’ve been brain washed that frying is super bad but this just makes it tough to think otherwise. Anyone out there to kind of explain the health benefits? Gracias.

Hopeless Dreamer
Hopeless Dreamer
4 years 8 months ago

bake them if frying is off-putting..i am not a huge fan of frying because the mess/smell in the house, and its often quicker to pop a batch of things in the oven than to stand and fry them. read some of the Archives for info on fat and cooking methods, as well as QUALITY of the foods (pastured eggs and animals…) and no use of “pufa” oils.

Lindsey
Lindsey
4 years 8 months ago

Made these this morning….and I’m pretty sure my husband actually loves me more now. He wants these for pack food next hunting season. Aaaaamazing!

Suze
Suze
4 years 8 months ago

ROFL – that is exactly what I was thinking my husband would say!

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