Wicklewood's Gluten Free Scotch Eggs
"Scotch eggs are another favourite of mine that I can no longer enjoy since being diagnosed with coeliac disease., however, I have combined my two favourite scotch egg recipes and developed a whole new gluten free version...As usual ordinary breadcrumbs and sausage meat can be used if making a non gf version.
The double dipping adds an extra layer of breadcrumbs and therefor more crunch. To make the whole process a little less messy, try placing sausage meat mixture portion on some Clingfilm, flatten it out slightly and use the Clingfilm to cover the egg in the sausage. For the seasoning, simple salt and pepper works fine, however, I always use my own seasoning mix recipe #440608.
For a healthier alternative try omitting the frying and cook completely in the oven, however, don't forget to increase the cooking time an extra 5 mins to compensate."
photo by Sara 76
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
4 eggs
ingredients
- 4 free range eggs, hard boiled and shelled
- 2 free range eggs, beaten
- 283.49 g gluten free sausage meat
- 9.85 ml fresh thyme leaves, chopped
- 29.58 ml fresh parsley, chopped
- 44.37 ml fresh chives or 1 spring onion, finely chopped
- seasoning
- 56.69 g rice flour, seasoned
- 113.39 g gluten free breadcrumbs
- oil (for frying)
directions
- Preheat oven to 180c.
- In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
- Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
- Take a boiled egg; roll it in the flour,.
- Cover the egg in a sausage meat portion.
- Roll it in the beaten egg and then in the breadcrumbs.
- Repeat this process for all the boiled eggs, set aside for five minutes.
- Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
- In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
- Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
- Serve hot or cold.
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Reviews
-
I made these for my kids for dinner tonight, and my 10 year old LOVED them! He is taking the leftovers in his lunchbox tomorrow! I didn't make them gluten free, but otherwise made them as written. I soft-boiled the eggs, and they were a delicious gooey surprise in the middle! [Made for Aus/NZ Swap]
RECIPE SUBMITTED BY
WicklewoodWench
hanley swan, 0
<p><img title=...and src=http://img151.imageshack.us/img151/3818/dscf2137t.jpg alt=width=491 height=640 /></p>
<p><span><span><strong>...and so the wench,the maid and the village idiot lived happily ever after.</strong></span></span></p>
<p>I have always loved my food (not just my own but anyone's who offered it to me),,, then five years ago I was diagnosed with ceoliacs disease and all notion of ever having my favorite foods again went out the window. However, nessesity really is the mother of invention; instead of feeling sorry for myself and my dietry limitations,,,I got creative. I am in the process of starting my own business, which initially was exclusively targeted at ceoliacs, but thanks to my new husband and his diabetes, we hope to create food that is not only gluten free and sugar free or low carb, but will also cater for those amongst us with a whatever attitude to healthy food...Yes I do have one left at home,,bring on the empty nest.</p>
<p><span><span><strong>The other man in my life</strong></span></span></p>
<p><img title=The src=http://img577.imageshack.us/img577/5314/file4226.jpg alt=width=320 height=213 /></p>
