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    You are in: Home / Recipes / Wicklewood's Gluten Free Scotch Eggs Recipe
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    Wicklewood's Gluten Free Scotch Eggs

    Wicklewood's Gluten Free Scotch Eggs. Photo by Sara 76

    1/1 Photo of Wicklewood's Gluten Free Scotch Eggs

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    WicklewoodWench's Note:

    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 Wicklewood’s Seasoning Mix. 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.

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    Ingredients:

    Yield:

    eggs

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180c.
    2. 2
      In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
    3. 3
      Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
    4. 4
      Take a boiled egg; roll it in the flour,.
    5. 5
      Cover the egg in a sausage meat portion.
    6. 6
      Roll it in the beaten egg and then in the breadcrumbs.
    7. 7
      Repeat this process for all the boiled eggs, set aside for five minutes.
    8. 8
      Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
    9. 9
      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
    10. 10
      Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
    11. 11
      Serve hot or cold.

    Ratings & Reviews:

    • on August 28, 2011

      55

      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]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Wicklewood's Gluten Free Scotch Eggs

    Serving Size: 1 (664 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 376.3
     
    Calories from Fat 235
    62%
    Total Fat 26.1 g
    40%
    Saturated Fat 8.6 g
    43%
    Cholesterol 330.0 mg
    110%
    Sodium 558.4 mg
    23%
    Total Carbohydrate 12.2 g
    4%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.3 g
    1%
    Protein 21.1 g
    42%

    The following items or measurements are not included:

    gluten free breadcrumbs

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