Depending on where exactly we would like to eat our scotch eggs we can decide what type of yolk we'd like to have. If we plan to have them on the go runny yolks aren't really recommended. Boil the eggs as desired. 15 minutes in gently boiling water generally enough the get a nice firm yolk. If the eggs are fresh add a half teaspoon of baking soda to the boiling water as that helps peeling of the shells of fresh eggs. If we want to add caramelized onion to the meat coating it's a good time saving idea to start them with the eggs. Check out how to make caramelized onion in the Low Carb Condiment section. Peel the eggs and let them cool down. While the eggs are cooking and cooling prepare the meat. In a bowl mix the meat with salt pepper paprika chives and caramelized onion. The original scotch egg recipe only calls for salt and pepper but these are really lovely additions to the meat. Also we can add a bit of Parmesan that will provide a bit more strength to the coating as well as flavors. Mix everything together well. Form balls out of the meat about the size of the eggs. Maybe a bit bigger. Flatten out the balls. Coating our hands with oil may prevent the meat sticking to it. Roll the eggs up into the meat. Close the gaps up. Try to even the coating by gently tossing the egged meatballs from one hand to the other. Repeat until we have a batch ready for frying or baking. Heat oil in a frying pan to medium heat and place the scotch eggs in there. Fry one side for until it gets a golden brown - dark color for about 5 - 10 minutes. If we are after runny yolk heat the oil to high temperatures and fry the balls shorter periods of time otherwise the yolks could be cooked hard before the meat is done. Flip them over and cook the other side too. When both sides get the desired color take them out and let them drip off oil.