To peel a boiled egg is a delicate art, and I have not yet mastered it.
It’s certainly not for lack of practice, though, as I go through cartons of eggs almost as frequently as I change my socks. I simply lack the finesse of a true expert. I don’t have the gift.
I discovered the Scotch egg a few months ago with this recipe from Popular Paleo. Since then, I’ve made a few different variations on them, but this new one is, by far, my favorite. I’ve written before about my love of falafel. And it’s like I said then — although I am a purist in many ways, when it comes to falafel, I will settle for its spirit, its essence, its flavors. And this recipe captures all of those things.
One of the nice things about Scotch eggs (other than the fact that they are hard boiled eggs encapsulated in ground meat) is that, in the Beautiful Department, they are quite forgiving. Which means my egg-peeling deficiency matters not. Good news, considering I can’t be entirely certain when my full time professional egg-peeling assistant can start.
So, in the meantime, I will just continue to envelop my eggs in meat. For aesthetics, of course. And because I’m very fancy.
Falafel-Inspired Scotch Eggs — Gluten-free, Paleo, and Whole30 compliant.
- 1 pound ground turkey
- 1-1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/3 cup chopped cilantro (or parsley, if you’re not into cilantro)
- 1/3 cup tahini paste
- Zest of 1 lemon
- 1/2 teaspoon sea salt
- 5 hard-boiled eggs, peeled
Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet or broiler pan with foil (or a silpat) and set aside.
In a large bowl, combine by hand all ingredients except for the eggs. Divide the meat into 5 even portions. Lay a large piece of plastic wrap on your work surface. Roll the first portion of meat into a ball and then flatten it on top of the plastic wrap so that it is about 1/2″ thick. Put the first egg in the center of the meat and then pick up the whole thing, including the plastic wrap. Using the plastic wrap, mold the meat around the egg so that it is completely and evenly covered. Place the Scotch egg onto the prepared pan. Continue prepping the remaining Scotch eggs and then bake them for 35-40 minutes, or until the meat is cooked through.
Good news! This recipe is Whole30 compliant!
- Read more about the Whole30 guidelines here.
- Get my tips for prepping and planning for the Whole30 here.
- Follow my Whole30 board on Pinterest here.
- For more pictures, check out my Instagram page here.