I make - Gluten-Free Scotch Eggs

Made my first scotch eggs. Not bad at all. I thought the most difficult part would be the running yolk but no, it's the meat wrapping which got me a few times. The end result is pretty good. Need to work on the sausage wrapping in the future.

Gluten-Free Scotch Eggs

4 soft boiled eggs for a runny yolk

1 bowl of ice cold water

4 sausage links (British size), skin removed

1 tsp mustard powder

1 tsp dried oregano

1/2 tsp ground black pepper

1 clove garlic – crushed

For coating

1 egg – beaten

1/2 cup GF breadcrumbs

1/4 cup corn starch or any GF flour

1 litre vegetable oil for deep-frying.

1. Start by boiling your eggs.

2. Place 4 eggs carefully into a pot of boiling water.

3. Turn down to a just boiling simmer and cook for 5 and a half minutes for a very runny yolk. 6 minutes for a runny yolk. 7 minutes for a more set yolk. 8 minutes for a fully set yolk.  I prefer 7 minutes.

4. Submerge the eggs in ice-cold water to stop them cooking.

5. In a large bowl, add the sausage meat, mustard, oregano, pepper, garlic and tomato puree and mix thoroughly. 

6. Divide the mince into 4.

7. De-shell the soft-boiled eggs.

8. Take a portion of the mince and flatten it between two sheets of clingfilm. Roll out in an oblong shape, large enough to encase the egg completely. You can pinch the excess sausage meat off later. 

9. Remove top piece of clingfilm and place one of the eggs in the middle and gently wrap the egg to fully encapsulate inside with the aid of the bottom piece of clingfilm. Pinch the excess sausage meat off if needed.

10. Once you’ve rolled all 4 eggs in mince you should now have 4 tennis ball sized naked scotch eggs.

11. Set up your bread crumbing station with separate plates or wide based dishes of GF flour, beaten egg and GF bread crumbs.

12. Carefully roll the scotch eggs, firstly in the flour, making sure you dust off any excess. Secondly into the beaten egg and thirdly into the breadcrumbs.

13. Repeat steps 2 & 3 for an extra crunchy exterior!

14. You can chill the eggs for 30 minutes for them to firm up or proceed straight ahead with the cooking!

15. Heat vegetable oil in a heavy based pan or a deep fat fryer to 160C. Remember to be very CAREFUL when using hot oil.

16. Carefully lower the eggs into the oil and fry for 5 minutes till golden brown. You may have to fry them in batches. Reserve the cooked 120c ones in a low oven till you finish.

17. Drain on kitchen paper and serve