Forget everything you thought you knew about Scotch eggs! We’re taking this classic British pub snack on a trip south of the border with a fiery, fiesta-inspired makeover. Imagine a perfectly soft-boiled egg, wrapped in a zesty fajita-seasoned pork sausage, and coated in a super crispy, golden-brown crust. These Taco Scotch Eggs are an absolute flavor explosion! They’re incredible on their own, but I love to serve them taco-salad style over a bed of crisp lettuce with all the fixings—juicy tomatoes, creamy avocado, and a spicy kick from fresh jalapeños. Don’t forget a generous drizzle of my zesty Lime Sriracha Aioli (here) for the ultimate experience!
Ingredients
• 2 large eggs, for the egg wash
• 1 batch Savory Nut-Free Breading Mix (here)
• 1 pound / 450g ground pork
• 3 tablespoons Fajita Seasoning (here)
• 4 soft-boiled eggs, peeled
• Avocado oil or other high-heat oil, for frying
Instructions
1. Directions
2. Prepare for baking: Preheat your oven to 375°F / 190°C. Place a wire cooling rack inside a rimmed baking sheet and set aside.
3. Set up your breading station: Arrange two shallow bowls. In the first, whisk the 2 large eggs to create an egg wash. In the second, pour your Savory Nut-Free Breading Mix.
4. Season the meat: In a large mixing bowl, combine the ground pork and Fajita Seasoning. Use your hands to mix until just combined—be careful not to overwork the meat.
5. Form the Scotch eggs: Divide the seasoned pork into 4 equal portions. Flatten one portion into a thin patty in the palm of your hand. Place one peeled, soft-boiled egg in the center and carefully wrap the pork around it, sealing any seams to completely encase the egg. Repeat with the remaining pork and eggs.
6. Bread the eggs: Gently roll each pork-wrapped egg first in the egg wash, letting any excess drip off, then dredge it in the breading mix, pressing lightly to ensure a thick, even coat.
7. Fry for crispiness: Pour 2 to 3 inches of oil into a deep skillet or Dutch oven and heat over medium-high heat to 375°F / 190°C. Carefully lower the Scotch eggs into the hot oil and fry for 2-3 minutes per side, until the coating is a deep golden brown.
8. Transfer to the rack: Using a slotted spoon, carefully remove the Scotch eggs from the oil and place them on the prepared wire rack to drain.
9. Bake to finish: Transfer the baking sheet to the preheated oven and bake for about 20 minutes, or until the pork is cooked through. Let cool slightly before serving.
Nutritional Information
• Serving Size: 1 Scotch Egg
• Calories: 567
• Fat: 39.4g
• Protein: 39.6g
• Total Carbs: 7.6g
• Fiber: 5g
• Net Carbs: 2.6g
Pro Tips
• For easier peeling, plunge your soft-boiled eggs into an ice bath immediately after cooking.
• Keep a small bowl of water nearby when forming the Scotch eggs. Wetting your hands slightly will prevent the ground pork from sticking to them.
• Do not overcrowd the pan when frying. Cook in batches if necessary to ensure the oil temperature stays high and the coating gets perfectly crispy.
• To guarantee the pork is cooked through, use an instant-read thermometer. The internal temperature should reach 160°F / 71°C.
FAQ
Q: How do I know when the pork is fully cooked
A: To guarantee the pork is cooked through, the pro tips recommend using an instant-read thermometer. The internal temperature of the pork should reach 160°F / 71°C after baking.
Q: Are these Taco Scotch Eggs keto or low-carb
A: Yes, according to the nutritional information, each Scotch egg contains only 2.6g of net carbs, making this a fantastic keto-friendly and low-carb recipe.
Q: What is the best way to peel soft-boiled eggs
A: For easier peeling, the recipe suggests plunging your soft-boiled eggs into an ice bath immediately after you finish cooking them. The cold shock helps the shell separate from the egg white.
Q: Can I make these without frying them first
A: The initial frying step is what creates the super crispy, golden-brown crust. While you could try baking them for the entire duration, you will not achieve the same crispy texture.
