Paleo Recipe: Naked Scotch Eggs. Cheeky.

Paleo Recipe, Breadless Scotch Eggs

I am rather a big fan of Scotch Eggs.

Not the crappy pre-wrapped versions you pick up in a garage on a car journey when you’re desperate (although I have been known to nibble on one of those on occasion). No. Solid, greyish yellow yolks are never going to do it for me. I mean the delicious, gourmet, freshly cooked versions, with still slightly warm, delicious sausage meat encasing a softly boiled egg, which oozes pleasingly with a dark yellow, rich yolk when you slice them open.

Luckily, versions of these snack beauties are popping up in pubs and restaurants everywhere, so they’re fairly easy to get your hands on. Chefs are trying all sorts of combinations, including a duck egg centre, or a black pudding casing. Most are successful. But on the Paleo diet – we run into a problem. The outer layer of breadcrumbs. Seemingly insignificant – but forbidden on this eating plan.

So last week, I decided to be brave and get into the kitchen to try and make some Paleo Scotch Eggs for myself. It’s not something I’ve ever attempted before, and I knew I was up against some obstacles;

  1. I’d never made them before
  2. I had to omit the breadcrumbs
  3. I had no deep fat fryer, and wasn’t about to buy one.

After rooting around on the internet, I came up with the following paleo recipe…and they were SERIOUSLY delicious. I’m planning on making up another little batch this weekend and having them as daily snacks. They’re too good to NOT eat!

Ingredients (to make 2 Paleo Scotch Eggs)

  • 3 x GOOD quality butchers sausages
  • 2 x Fresh free range eggs (not straight from the fridge. Room temperature is best)
  • Salt and pepper
  • Coconut or Olive oil.


  • Rolling pin
  • 4 large squares of cling film
  • Small Saucepan of hot water
  • Heavy bottomed frying pan


  • Heat a pan of water to a gentle simmer on a medium heat. Place eggs gently in water using a slotted spoon. Be careful as you don’t want them to crack – using a small pan will stop them jumping around and will help prevent this.
  • Set timer for 4 minutes. Once done, run under cool water for 30 seconds to stop the cooking process.
  • After a few minutes, peel the eggs gently, season with salt and pepper and set aside.
  • Run a knife along one side of sausages and remove the skin. This should be fairly easy. Lump sausage meat together and then divide into two.
  • Place each lump of sausage meat on a large square of cling film, and cover with another square. Roll out into a thin, large oval shapes at about 12cm x 7cm (larger or smaller, depending on size of eggs). I have mine about ¾cm thick, but you can go as thick as you like!
  • Remove upper layer of cling film and place egg gently in the centre of the sausage meat.
  • Wrap the sausage meat around the egg, using the cling film to help you and stop your hands getting sticky! It is essential that the meat covers the egg completely and there are no gaps, so once you are satisfied, remove cling film and check all the gaps are properly sealed and there are no thin patches. Discard any excess.
  • Heat oil in frying pan. When it’s hot enough that a tiny piece of sausage meat sizzles when dropped in, place scotch eggs in the pan.
  • Cook gently on a medium heat for around 8 minutes, or until the sausage meat is properly cooked. Make sure you turn regularly and the sausages are evenly browned (but not blackened!) on all sides.
  • Remove from pan, drain on kitchen roll, wait to cool for a minute or two and then EAT!!


The first time I made these I made a couple of mistakes, such as not sealing the casing properly and boiling the eggs for 6 minutes, rather than 4. These mistakes made the end product equally delicious, but both the appearance and ooze-factor were slightly less satisfying (These photos are from the first batch…so you’ll see yourself they could have been improved. I’ll take more snaps next time and replace these. Damn me for forgetting 2nd time!).  I also cooked them in the pan for 5 minutes and finished them off in a preheated oven (175°) to make sure they were properly cooked. You could do this, but I really don’t think it’s necessary. The above recipe worked perfectly…and is a complete crowd pleaser!

Please do let me know if you have a go at the recipe, and what you think? I’d also be really interested to hear of any modifications you make, so please comment below!

All photographs taken with the Canon SX50 HS. Get one here…they’re AWESOME!)

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