The
Daily
Fix
10 rounds for reps:
Pork Rind Scotch Eggs with Dijon Cream Dipping Sauce
Gary Taubes: Calories vs. Carbohydrates
Clearing up Confusion over Competing Obesity Paradigms
30 seconds of burpees
Rest 30 seconds
30 seconds of dumbbell thrusters
Rest 30 seconds
Hard-boiled eggs wrapped in seasoned sausage and coated in crispy pork rinds then baked or fried.
Ingredients
4 large eggs (hard-boiled and peeled)
¾ lb ground pork sausage (sugar-free, breakfast-style or Italian)
Salt and pepper, to taste
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ cup crushed pork rinds (finely ground)
1 raw egg (for coating)
1½ Tbsp butter or tallow (for frying or baking prep)
1 tsp olive oil (cold drizzle for finishing, optional)
2 Tbsp sour cream
1 Tbsp Dijon mustard
1 tsp lemon juice
Pinch of salt and pepper
Macronutrients
(per egg, makes 4)
Protein: 29g
Fat: 26g
Carbs: 2g
Preparation
Preheat oven to 400°F (205°C). Grease a baking tray with butter or tallow (½ Tbsp), or line with parchment. Peel the 4 hard-boiled eggs. Divide sausage (¾ lb) into 4 equal portions. Flatten each into a thin round patty. Wrap each egg completely in sausage, sealing all seams.
Beat the raw egg in a small bowl. Place pork rind crumbs (½ cup) in another bowl. Dip each sausage-wrapped egg in the beaten egg, then roll in pork rind crumbs to coat thoroughly.
Place on greased tray. Bake at 400°F for 25–28 minutes, flipping once halfway through, until browned and cooked through.
Heat butter or tallow (1 Tbsp) in a deep skillet over medium heat. Fry scotch eggs for 4–5 minutes per side, until golden brown and internal temp of sausage is 160°F (71°C). Drain on paper towels.
Mix sour cream (2 Tbsp), Dijon mustard (1 Tbsp), lemon juice (1 tsp), and a pinch of salt and pepper. Chill until ready to serve.
Serve Scotch eggs warm with the Dijon cream sauce on the side. Drizzle with olive oil (1 tsp) before serving if desired.
Men use 45-lb dumbbells.
Women use 30-lb dumbbells.
Post total reps of each exercise completed to comments.
In this 2012 lecture, science journalist Gary Taubes examines the two dominant explanations for obesity: the traditional energy balance model—“calories in, calories out”—and the carbohydrate–insulin hypothesis, which views obesity as a disorder of fat storage and hormonal regulation. Taubes argues that insulin, not gluttony or sloth, drives excess fat accumulation by trapping energy in fat cells and increasing hunger. He critiques decades of nutrition research for failing to separate calorie effects from carbohydrate effects, showing that most “low-calorie” studies also inadvertently restricted carbs.
For more from Gary, tune in this Tuesday at 4:30 ET / 1:30 PT to Trust Issues, where he'll be our special guest.
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