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Paleo Scotch Eggs

By June 20, 2015February 18th, 2023Dairy Free, Nut Free

Paleo Scotch Eggs

Paleo Scotch Eggs


I grew taught to put the eggs into a saucepot with cold water and bring to a boil, cover and let rest for 3 ½ minutes, also known as the “Boil-and-Rest” method. But much to my mother’s dismay, I found a better way to make the perfect soft-boiled egg…and with the perfect soft boiled egg, you can make the perfect Paleo Scotch eggs.

Paleo Scotch Eggs

The best way to make the perfect egg without rubbery egg whites is to bring the water to a simmer, not quite a boil, before adding the eggs. When eggs are dropped into boiling water the egg whites coagulate and become rubbery. Drop the eggs into the simmering water and cook for 6 minutes holding the water at a simmer, not a boil. Remove eggs from water and run under cool water.

Paleo Scotch Eggs

Paleo Scotch Eggs

Maria Emmerich
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


  • 3 eggs
  • 1 cup coconut oil for frying or other fat such as lard, tallow, duck fat
  • 1/3 lb sausage meat
  • 1/4 tsp Redmond Real salt
  • 6 slices prosciutto
  • 6 tablespoons stone-ground mustard
  • Garnish with 1 tablespoon fresh cilantro chopped fine


  • The first step to making these scotch eggs special is to soft boil them so they have a luscious creamy center. Simmer the eggs for only 5 minutes instead of 6 since they will cook more once you fry the outside.
  • Preheat oil in a deep cast-iron skillet to 350 degrees. Check the temp, I dropped my first one into too hot of oil and it boiled over, started a fire and cooked the prosciutto so fast that the pork sausage was still raw. Learn from my mistakes
  • In a medium bowl mix the sausage with salt together. Take 1/3 of the sausage and flatten out as thin as possible into a circle. Place a soft boiled egg into the center and secure the pork to surround the egg by pressing pork together, being careful to not break open the egg.
  • Lay out 2 pieces of prosciutto like an x. Place the sausage covered egg in the middle. Fold the prosciutto around the egg.
  • Gently drop one egg in at a time to fry. Fry for 5 to 6 minutes per egg or until the prosciutto is crispy and the pork sausage is cooked though. Remove from oil and set on a paper towel to drain. Slice in ½ with a very sharp serrated knife.
  • Place 1 tablespoon stone-ground mustard on a serving platter for each ½. Place each ½ on top of the mustard (which also helps the eggs from slipping while serving). Garnish with cilantro or fresh herb of your liking.
  • If you prefer to bake these instead of frying, preheat oven to 425 degrees F and baking on a baking sheet with edges for 20 minutes or until prosciutto is crisp and sausage is cooked through.


Traditional Scotch Eggs = 430 calories, 27g fat, 19.2g protein, 27.8g carbs
“Healthified” Scotch Eggs = 351 calories, 28g fat, 23g protein, 0.5g carbs
72.2% fat, 27% protein, 0.8% carbs


Testimony of the Day

A family in South Africa I did a Skype consult with can follow my easy meal plans too!

“Thank you for your program and input, which has really helped. I was thrilled when my daughter told me, the day before yesterday, that, unlike before, when she went to her horse, at the stables, she couldn’t last more than half an hour, without eating something, this time, she spent two hours there and was fine and came home, not exhausted. This is so very wonderful to me, that she is beginning to be sustained and properly nourished by the ketogenic diet and I am very grateful for it.

She has had no headaches. Her back hasn’t been sore. No sinus, or panic attacks.

We’re having fun with it and in no way is it depriving. Not in any sense of the word. Quite the opposite! It’s enriching.

I feel a song in my heart, running through my well-oiled body and thank you for it! I’m still monitoring dairy. I’ve woken with a little headache, this morning. Will see the next few days…

If we need to, we’ll purchase another month of email support with you. For now, we’re going to see how it goes…

Love, thanks and blessing” Karen from South Africa

 Click HERE to get started on your path to health!



Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Donald Morgan says:

    My wife used some pork rinds, the kind you find in the potatoe chip section of your favorite store. She ground them up, added an egg and some parmasean cheese. This made a delicious batter for chicken. No kidding, it was great. She baked the chicken, but I would bet it would fry up nice too! I’m going to try it on some fish for lunch. No carbs at all.

  • I don’t have prosciutto so I think I’ll try bacon!

  • Anonymous says:

    This is slightly random, but just wondering…. How many cups does your heathified tailgating chili make? I know it says 12 servings, but how much is a serving?

  • Barbara says:

    Just bought 7 day Keto program and was wondering if one serving is all you eat for dinner from the recipes suggested? Should I add acceptable veggies also? How often is safe to do this and should I always take the vitamins suggested? I had a health assesment done should I be taking both sets of vitamins? Had to give up my coffee I am feeling so charged. Thank you.

    • Maria Emmerich says:

      This way of eating is healthy to do 100% of the time. My whole family eats this way all the time. You can just add more servings (1.5 or 2 instead of 1) when you are closer to your goal weight, etc. 🙂

  • Chocolate Rose says:

    Made these this morning and am hoping for some suggestions. The first eggs I cooked collapsed as I was peeling them. It was like the liquid yolks were too heavy for the whites. So, I cooked a second batch for 6 mins. These definitely held up better while being peeled, but while I was covering them with the sausage, two of the broke open and I lost most of the yolk. I chose to bake them, and when they were done, the yolks were fully cooked rather than soft. I LOVED them and wanted to make them as something I could take to work for breakfasts. What am I doing wrong?

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