Keto Scotch Eggs with Chorizo Crust
A hard-level snack involving precise temperature control for the egg yolk and a crisp, low-carb pork rind and chorizo coating.
Total
45 min
Prep
30 min
Cook
15 min
Serves
4
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Recipe serves 4
Ingredients
- 6 Eggs
- 1 lb Ground Mexican Chorizo
- 1 cup Crushed Pork Rinds
- 1 teaspoon Smoked Paprika
- 2 cups Oil for frying
Instructions
- 1
Soft-boil 4 eggs for 6 minutes, then shock in ice water and peel.
- 2
Beat the remaining 2 eggs in a bowl for the egg wash.
- 3
Flatten the chorizo into 4 thin patties and carefully wrap each around a soft-boiled egg, ensuring no gaps.
- 4
Dredge the meat-wrapped eggs in the beaten egg wash, then roll in crushed pork rinds mixed with paprika.
- 5
Heat oil to 350°F and deep fry the eggs for 5-7 minutes until the chorizo is cooked through and the exterior is golden brown.
- 6
Drain on paper towels and serve warm.
Nutrition per serving
Calories
420
21% of a 2,000 kcal day
| Protein | 28 g |
| Carbohydrate | 2 g |
| Fat | 32 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 680 mg |
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