Great Scott! Grab your Picnic Basket Boo-Boo!
Munch Munch Munch omg Munch
His Lordship recently surprised me with a Scotch Egg something I’d never tried and he loved from the short time he lived as a kid in England. I didn’t want to eat the crummy egg because it clearly wasn’t Gluten Free and my tum would have some serious issues if I ate the whole thing, so to appease him I had a bite. Wow so tasty I couldn’t wait to make a gluten free version so I couldn’t enjoy the combination without nasty side effects. I found an authentic looking recipe on the Gourmet Traveller site that tried to keep it traditional and thought I’d amend the ingredients to make it gluten free without compromising on flavour. I also chose to use pre-made plain pork sausages as I figured the finer consistency would be much easier to work with.
- 8 eggs, 6 of these to hard boil, 2 to make an egg wash with a splash of milk
- 1 sml brown onion, or half large, finely chopped
- 2 cloves garlic, crushed
- 1 1/2 tbs dijon mustard
- 1 tbs GF Worcestershire sauce, Spring Gully has one that is inexpensive
- 1 tsp tobasco
- 1 tbs thyme
- 600g pork sausages, original called for minced pork but I was terrified that the mince I bought would be too lumpy and would just fall off when being fried.
- Approx 1/2 cup GF Plain Four, seasoned with salt and pepper. I used Orgran All Purpose Plain Four, I always use them for any baking.
- Egg wash
- Approx 1 cup GF Bread Crumbs, I used Lifestyle Bakery, which was a blend of various flours etc and produced a fantastic crunchy crumb
- Peanut/Vegetable oil for frying (1 to 2 cups depending on how deep your pan is. I had the eggs covered to about a third and turned whilst they cooked.
In a wee saucepan pop in your eggs and water and bring to the boil. Boil eggs for around ten minutes or so, til you reckon they’re hard boiled then drain and set aside.
Snip the very ends of the sausages off, then using your thumbs and forefingers place them in the middle of the sausage then squeeze the meat out, discard the skins. Your hands will get sticky and slimy – embrace the mess, because you will only get messier later on.
Combine sausage meat in a bowl with the onion, thyme, garlic, mustard, worcestershire sauce and tabasco. Mix well with your hands and put in the fridge til you’re ready.
Set up three small bowls (like Asian rice bowls) for your crumbing factory line, plus an extra saucer. In one bowl per ingredient add the flour, egg wash (just whisk the eggs with a splash of milk), and crumbs. On the saucer add a little more crumbs. I found after dusting and dunking the shape was a little off so I used the saucer to get the shape of the egg back to a nice smoothness.
Peel the eggs and dust in some seasoned flour. Shake off the excess.
In the palm of your hand smooth out approx 1/6 of the pork mix. I created a long rectangle from the base of my left palm towards the edge of my fingers with the mix. I then placed the egg at the finger end, so when I curled my fingers the meat began to blanket the egg. Using my right hand I continued to roll the egg so it was completely covered and mushed the two ends of the meat together to form a Scotch Egg blankie. Seal the tops and bottoms of the egg. Do this for the remaining eggs.
Once all eggs are covered in meat, dust with flour again, dunk into the egg mix and cover with the crumbs. Continue to shape the eggs til you’re happy then refrigerate until you’re ready to cook them.
In your saucepan/fryer or as I used my non-stick electric wok pour in the oil and heat to 180 degrees celsius (I used a meat thermometer, and on my electric wok it was at the 3/4 temperature mark). Note I used the wok because of the steep curve, it meant I could cook the eggs one at a time in a little oil bath and not have to use too much oil and it meant that the eggs weren’t going to stick. Plus it has a lid which meant little splatter.
Using a slotted spoon/spatula gently lower the eggs into the oil (I cooked them one at a time). Cook your eggs for approximately 7 minutes (I used the Timer on my iPhone so I wouldn’t over/undercook and it prevented me from being distracted). Turn them every few minutes with kitchen tongs to ensure even cooking and colouring. Your Eggs will be a lovely golden brown colour and the casing should feel stiff when they’re ready. Remove them using the same slotted spoon/spatula and drain them on paper towel. Pop in the fridge ’til they’re cold and then enjoy!
Gourmet Traveller magazine suggested eating them with a lemon mayonnaise. I didn’t simply because the eggs were amazing on their own. After the success of this recipe I will be making a whole bunch more from this food magazine.