Scotch Eggs - Gluten Free
- 6 quail eggs
- 250 g sausage mince
- 1 egg, beaten
- 2 tbs potato starch
- 2/3 cup gluten free breadcrumbs
- Salt and freshly ground black pepper
- Place the quail eggs in a pan of boiling water and cook for 2 minutes. Plunge eggs into a bowl of iced water and set aside.
- Form the sausage meat into 8 flat patties.
- Carefully peel the boiled eggs and gently pat dry.
- Lightly dust each egg with a little of the potato starch and then enclose it inside a patty, shaping with your hands to ensure the egg is completely covered. Chill for 15 minutes.
- Lay a sheet of greaseproof paper on your benchtop, on one half spread the remaining potato starch, and the other spread the breadcrumbs. Season the beaten egg with a little salt and pepper.
- Roll the sausage-encased eggs in the potato starch, then in the egg, and finally in the breadcrumbs to coat well. (I like to add another coat of egg and breadcrumb to ensure a nice crust)
- Chill again for 15 minutes.
- Half-fill a deep-fryer or a large pan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil’s hot enough).
- Fry the eggs, in batches, until golden.
- Serve warm or cold.
- You can use normal plain flour and bread crumbs if you do not have to follow a gluten free diet.
- I prefer Scotch Eggs to be the size of a normal hen’s egg, so use either quail eggs or small pullets eggs.
- While I used my own sausage mince, you could use some of your favourite sausages and just remove the casings – pure pork or pork, sage and onion would be delicious, but there is no reason why you couldn’t use beef or chicken either.
- The patties need to be quite flat, it is easier to wrap it around the egg.
- These are also great finger food for a party.