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
- Add 2 eggs to a pan of cold water and bring to the boil. Let cook for 3-4 mins.
- Put eggs in ice cold water.
- Meanwhile, in a bowl, mix your mince, herbs, salt and pepper, flour and egg until well combined-you will need to use your hands :).
- When eggs are cool, peel carefully. The egg of really soft so you will need to be patient.
- Flatten sausage meat and add egg into the middle. Wrap the meat around and press gently to seal.
- Cover in breadcrumbs.
- 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.
- Finish in the oven for 10 mins at 200c.