Barry Lumsden’s lean beef Scotch eggs recipe is just 1 of 11 tasty recipes shortlisted for the Supplement Centre protein recipe competition.
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Why I like this recipe – I like this recipe because it combines two of the highest quality protein sources (egg and beef) to create a fast and tasty low carb, high protein snack or meal.
Traditionally, scotch eggs are wrapped in sausage meat and deep fried. This is not very healthy because the sausage meat and deep frying makes them very high in saturated fat.
Both eggs and beef are both very high in protein. Eggs contain vitamins A, B, D, and E as well as important minerals such as zinc, iodine and phosphorus. Beef is rich in B vitamins and iron as well as the bodybuilder’s favourite nutrient; creatine.
Preparation time – 10 minutes
Cooking time – 35 minutes
– 500 g extra lean mince beef
– 6 free range eggs (medium or large)
– Spices to mix through mince beef
– Light olive oil spray
1. Preheat oven to 190oC
2. Boil six free range eggs in a large saucepan for 10-12 minutes (depending on the size of the eggs). Once cooked, peel the eggs and allow them to cool.
3. Meanwhile, divide the mince beef into 6 equal portions.
4. Press the mince portions into flat, ‘pancake’ shapes.
5. Wrap a portion of mince around a boiled egg, roll into a complete ball shape. There should be no egg showing through the mince.
6. Repeat until all 6 eggs are wrapped in mince.
7. Lightly spray or rub Scotch eggs with olive oil
8. Place the Scotch eggs on a baking tray and bake into the oven at oven for 25 minutes, or until meat is golden and cooked through.
Serve these Scotch eggs on their own as a snack enjoy them as part of a meal, along with a side salad.
Lean beef Scotch eggs are a delicious cold snack and will keep in the fridge for around 3 days.
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