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Snacks · Wings & party bites

Carnivore baked Scotch eggs

55

A soft-set egg wrapped in peppery pork and baked until the outside is golden, with a crust of parmesan instead of breadcrumbs. Baking them saves the deep-frying and leaves them as good cold on a picnic as they are warm from the oven.

Time
60 min (25 prep + 35 cook)
Servings
6
Per serving
246 kcal
Protein
25 g

Ingredients

Steps

  1. Lower the eggs into boiling water and cook 5 minutes, then cool them in iced water and peel carefully. The yolks finish cooking in the oven.
  2. Mix the pork with the salt, pepper and, if using, the sage, and knead for a minute until it feels sticky, then divide it into 6 equal balls. Heat the oven to 375°F and line a baking sheet with baking paper.
  3. Flatten a ball of pork on a damp palm, set an egg in the middle and mould the meat around it, sealing the seams with damp fingers.
  4. Roll each one in the parmesan, pressing it on, and space them out on the sheet.
  5. Bake 25–30 minutes, turning once, until golden and 160°F in the meat. Leave for 5 minutes, then halve and serve warm, or chill and eat cold. They keep 3 days in the fridge.

Good to know

Can I use sausage meat?

Yes, it is the classic and it is softer and saltier, at about 35 instead of 55. Leave out the salt, and read the label if you are strict, since most sausage carries rusk, sugar or herbs.

How do I stop them splitting?

Seal the pork with damp fingers, leave no cracks, and rest them in the fridge for 15 minutes before baking if you have the time.

Per

Calories
203
Protein
(41%)
21 g
Fat
(57%)
13 g
Carbohydrates
(2%)
1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
480 mg

More snacks

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 1475 kcal goes into the pot and 839 g of ingredients comes out as about 725 g of food: 203 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.