What makes these DIET Scotch Eggs is anyone’s guess but I can tell you this, they were DELICIOUS! Why I have never made a scotch egg before I do not know. They would definitely be in my list of top 5 foodstuffs. I love them.
This recipe is from the fabulous Tessie O’Shea’s Slimming Cookbook
she loves eggs and has a whole chapter of recipes using them…
I’m currently making one recipe a month from Tessie’s book after a challenge on Twitter – this SHOULD be number 5 of 5 but I am skipping over her Chez Tuna Fish recipe from chapter 4 basically because I can’t find the photos I took. BESIDES, these are so good, I HAVE to make
I ate one of Tessie’s Scotch Eggs on the evening I made them and it was one of those, “well I never” moments. They are utterly fabulous.
The other two I wasn’t sure what to do about, but as I had Vic and Corinna coming round for dinner next day I decided I’d be posh (!) and offer them a starter course of sliced up Scotch Eggs.
HUGE HIT! Vic said it was the best Scotch Egg he’d ever eaten and Corinna agreed. He said that it was much better than “the ones you get under a glass cover in hipster pubs.” Which made me marvel at the fact he GOES to hipster pubs.
I’m not sure how to ensure that the sausage meat around the egg stays intact, perhaps I didn’t use quite enough? Next time I’ll try two pounds of sausagemeat for 6 eggs. Although they didn’t look perfect, I was very proud of them indeed. I am definitely going to make these again. Who wants to go on a picnic?!
Tessie O’Shea’s Diet Scotch Eggs (for advanced dieters)
1 lb / 450g sausage meat
6 hard-boiled eggs
6 dessertspoons grated cheese
1 tablespoon chopped chives or spring onions, finely chopped
1 tablespoon butter or margarine
1 dessertspoon mayonnaise
1 cup of vegetable oil
1 dessertspoon butter or margarine to add to oil
sprinkle of garlic powder (optional)
Shell the eggs, and cut them in half. Put all the egg yolks in a basin, and add the butter, cheese, chopped chives or onion, and mayonnaise. Blend well together into a paste-like mixture.
Return this mixture to the whites of the eggs and press halves together to look whole again.
Divide sausage meat into six pieces and flatten each piece enough to cover an egg.
When all are covered, put the oil and butter in frying pan and melt. Put the sausage-eggs into it, and keep turning until all sides of the egg are nice and crisply brown.
Place on absorbent paper to drain excess fat. You can roll them in the paper.
Note 1: Serve hot with a little French mustard or let them get cold and serve with salad.
Note 2: You can also put a teaspoon of curry powder with a squeeze of lemon juice in the yolks. Try anything your taste buds feel like! There are very few carbohydrates in these eggs!
NB – Tessie’s diet is a low-carb diet, hence she loves EGGS!