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Scotch Eggs

Hobs

Master
I am not exactly a 'low carber' but more shall we say 'carb cautious'

Up until today I thoroughly enjoyed a well built large branded scotch egg without batting an eye lid and blamed summat else for the odd spike or two; but today I took a look at the wrapper as my wife had left me to fend for myself. To my utter amazement the total carbs for this enjoyable addition to my meal was 30% (wheat rusk etc) by weight and in future I will not be enjoying such delights on a regular basis. Obviously not all are the same (this was a deluxe type) but I felt I had to raise awareness how important it is to delve deeply into the make-up of what goes onto our plates. I was thinking a few breadcrumbs on the outside would not matter without considering what was added to the pork....norty me! :
 
Hobs.
What brand and size was this Scotch Egg ? Most of the branded ones listed vary between 21 - 120g weight, and the carb values run from 9.7 - 15.7g carbs per 100g ?

So this seems very high.....using the highest figure of the examples given that still only works out at a total carb count of 18.84.........a decent size snack perhaps.

Ken
(Source: Calorie Carb and Fat Bible 2010)
 
I would imagine they pack out the sausagemeat with breadcrumbs or somethign similar in order to make it more 'cost effective'

My Mum makes her own scotch eggs and they're amazing plus I know exactly what's gone into them.

Is this something you can try? I can get you the recipe
 
 


It is certainly something I shall try now ... anything has to be better that what I consumed earlier and it will keep me busy + might also save a few bob :lol:
 


Are we to take it you eat 'Desperate Dan' pies as well.......... :lol: :wink:

Ken
 
Not so much pastry type pies these days, but I am a committed meativore and a light wholemeal thin crusted poacher's pie is high on my list :lol:
 
Hi,
I've been trying to find out why my BG levels have started to go up recently, seems it could be the scotch egg in my salad. There must be some differences in various makes, as salads with a meat normally give me a BG of any where between 4.7mmol/L to 7.0mmol/L.
The last few have been 8.0mmol/L

Dave
 
Breadcrumbs to bind the sausage meat and rolled in breadcrumbs too, but I love em, usually have one a week with salad for lunch and dont have a problem.

As I buy the ones off the cold meats counter at Tesco I have no idea of the carb count but I know they are OK for me as I tested them.


Test Test Test Test Test Test Test Test Test Test Test Test Test Test Test
 
God **** - I love me some Scotch Eggs!!! They're easy to make and freeze well... Experimenting with the sausage meat (adding spices, etc...) is a must! (Lamb mince w/chilli and garlic, anyone??? 8) ) Cheese also goes well in the mix...

SO easy to make - just whack some seasoning into some sausage meat (or make your own sausage meat in the blender out of mince) and wrap it round an egg. The crumb coating can be made with a combination (any or all) of:

Parmesan Cheese
Ground Almonds (or other ground nuts)
Crushed Pork Rinds (fluffy pork crackling :twisted: )

Wrap the egg in the meat.
Roll it in a beaten egg
Dunk in the crumb mix
Roll in egg again
Dunk in crumb again
Whack in over until the meat is cooked. (Or deep fry if you're feeling especially naughty...)

Goona make a BIG batch soon... 8)
 
Oh Patch youve made me so very very Happy

I never thought og cooking them in the oven, i must try it, Thank you
Sue
 
Patch said:
The crumb coating can be made with a combination (any or all) of:

Parmesan Cheese
Ground Almonds (or other ground nuts)
Crushed Pork Rinds (fluffy pork crackling :twisted: )
Click to expand...

Or breadcrumbs of course
 
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