Impress your friends and family with these delicious Gluten Free Scotch Eggs. There are layers and layers of flavour, from a crispy gluten free bread coating, to flavourful sausage meat and creamy soft egg. (Scotch eggs are hard-boiled eggs wrapped in sausage meat, breaded and fried.)
The Scotch egg is not a Scottish recipe at all, it was actually born and bred in England. I have read that they were invented by the upmarket store Fortnum & Mason and a story how they were derived from the Indian dish Nargisi Kofta, but there is really no origin set in stone.
Scotch eggs are also popular picnic food because they travel well and can be eaten at room temperature or even cold. A lot of Scotch eggs in pubs and restaurants and are served with a runny yolk (what is better than a warm runny yolk?) This is achieved by soft boiling the eggs so the yolks don’t overcook when they are fried. I like them both ways.
- 4 large eggs
- 1 whisked egg
- 12 ounces gluten free pork sausage meat
- 1 cup gluten free plain flour
- 3 slices of lightly toasted gluten free bread
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp paprika
- 1 quart canola oil
- Add the 4 eggs still in their shells to a saucepan and cover with water. Bring to a boil then turn off the heat and allow the eggs to sit in the water for 15 minutes. After 15 minutes drain and add tap water.
- Crack the eggs in the water and rub in the water to help to remove the shells. Dry and set aside.
- To make your breadcrumbs, add the lightly toasted gluten free bread to a food processor with the salt, pepper and paprika. Blitz until all is fine crumbs. Set aside.
- Add the whisked egg, flour and breadcrumbs to 3 small separate bowls.
- Add the canola oil to a heavy, high-sided saucepan and fill ⅓ way. Test the temperature by adding a little of the breadcrumbs; if they sizzle it’s ready.
- Dust your hands lightly with flour. Take ¼ of the sausage meat and press it flat into your hand. Or you could even flatten between two pieces of plastic wrap. Take a hard boiled egg and wrap the meat around the egg leaving no gaps and shape into a tight oval. Repeat with the other eggs.
- Take the meat covered eggs and one at a time, dip them into the flour, then egg then breadcrumbs, all coating well.
- Carefully place them into the hot oil and fry until golden brown, turning once. Remove and drain onto a paper towel.