Happy National Egg Day

Another day being celebrated this week in the US but not the UK. They clearly celebrate food a lot more than we do!

Anyway, eggs…it’s quite simple, I love those little pockets of protein. I get through anywhere between 10-30 eggs a week, whether that’s in meals such as Egg Fried Rice, Poached Eggs and Guacamole on toast and Omelettes, or just through baking.

I already have a couple of eggy recipes on here which I have linked above but today, I wanted to share my recipe for a GF Scotch Egg. Now I’ve been eating scotch eggs for years, having them put in my lunch box or grabbing them as a on the go snack but to me, they’re just not as good as the type that I’m writing about.

Scotch eggs can be more than a little snack. They can be a starter. They can be rich and runny, warm and full of flavour. This is a tough recipe to accomplish but practice makes perfect and it’s so worth it. Here is my recipe for a Runny Scotch Egg.


3 free range eggs

100g minced pork

1 tbsp GF flour

1tbsp Mixed Herbs

Salt and pepper

GF breadcrumbs

Vegetable oil


  1. Add 2 eggs to a pan of cold water and bring to the boil. Let cook for 3-4 mins.
  2. Put eggs in ice cold water.
  3. Meanwhile, in a bowl, mix your mince, herbs, salt and pepper, flour and egg until well combined-you will need to use your hands :).
  4. When eggs are cool, peel carefully. The egg of really soft so you will need to be patient.
  5. Flatten sausage meat and add egg into the middle. Wrap the meat around and press gently to seal.
  6. Cover in breadcrumbs.
  7. Fill a saucepan a third of the way with oil and once hot, place scotch eggs in. Cook on each side for 3 mins until golden.
  8. Finish in the oven for 10 mins at 200c.


H x



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