The Scotch Egg, early printed recipes appeared back in 1809, but Fortnum and Mason claim to have invented them back in 1738, but unfortunately mass production of the scotch egg has lead to an inferior product, so to ensure to very best Scotch Egg, you need to make them at home.
I’ve used free range duck eggs from Waddling Free, Blackacre Farm, Somerset for this recipe, they have a lovely golden rich yolk, but you can of course use free range chicken eggs.
- 500 grams gluten free sausage meat
- 5 free range duck eggs
- 1 free range chicken egg beaten
- 40g gluten free flour
- 150g gluten free breadcrumbs ( you can make your own by using a little of a gluten free loaf and a food processor, a great way to use bread that is no longer soft to eat)
- vegetable or sunflower oil to deep fry
Boil the duck eggs for about 7 minutes, this will give you a slightly runny yolk, for a hard boiled egg boil for about an extra 2 minutes. When the eggs are done, immediately immerse them in a pan of cold water, allow to cool completely then peel.
Prepare two plates, put the beaten chicken egg on one and the breadcrumbs on the other.
Divide the sausage meat into 100g portions, you can add some flour to make the sausage meat easier to handle, then roll the sausage meat portions out to a round on a flour dusted surface, roll each hardboiled egg in flour, then encase each egg with the sausage meat pressing together with your hand to make a nice smooth ball, roll each sausage meat coated egg in the beaten egg and then into the breadcrumbs, rolling until they are coated evenly.
Heat the oil in a deep fat fryer to 175 degrees centigrade.
Gently lower the eggs 2 to 3 at a time into the deep fat fryer and cook for approximately 8 minutes or until golden brown, carefully remove with a slated spoon and drain on a kitchen towel.
You can eat eat your scotch eggs warm or allow to cool.
Homemade scotch eggs are miles away from shop bought ones, well worth the effort!