These homemade Scotch Eggs are easy to make. Perfect for picnics, lunch boxes, as a snack or main meal. THIS is Scotch Egg nirvana! (with gluten free breadcrumbs)
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Gluten Free Scotch Eggs and Goose Egg Scotch Eggs
My recipe for Scotch Eggs with Gluten Free Breadcrumbs has been on the blog a long time. But in the spirit of making sure we gluten-avoiders never miss out on good food, it’s been updated to make it extra-helpful… In addition to a basic recipe for traditional Scotch Eggs, the post now includes lots of advice on the what and the how of making them. And… as well as a recipe for standard Scotch Eggs made with hen eggs, offers a (slightly unconventional) recipe for enormous Scotch Eggs made with Goose Eggs.
If you aren’t a gluten avoider, but are just looking for a great Scotch Egg recipe, then you’re still in the right place. Scotch Egg recipes are basically all the same… It’s just that if you can eat gluten, you’ll be able to use any old sausage meat and any breadcrumbs.
What are Scotch Eggs?
A Scotch Egg is a savoury dish which consists of a de-shelled hard-boiled egg (with either firm or soft yolk), wrapped with sausage meat and coated in breadcrumbs, before being fried (or sometimes baked) until the coating is crisp.
Whether eaten as a tasty snack at the pub, or served as a main meal with salad, potatoes and veg, they have rightly gained their place as icons on the British menu. And being a creation that can be eaten held in hand, they are perfect for the lunch-box, parties and as delicious sustenance for a gluten free picnic.
But let’s be clear… Those strange acidic snacks that you find in the supermarket (known as savoury mini or picnic eggs) are NOTHING like the real deal. Made with some oddly-seasoned mashed egg concoction, they are (in my humble opinion) quite revolting. And being gluten free, I am grateful that I will never have the option of eating one ever again!
The much-debated history of the humble Scotch Egg
At Gluten Free Alchemist, we love a bit of food history. So, I trawled the internet to discover the story behind the humble Scotch Egg. Or should I say stories? Clearly, the Scotch Egg has a past which has been much debated in foodie circles… But wherever they originated, one thing is certain… they are NOT from Scotland!
The earliest known printed recipe for a scotch egg is found in the 1809 edition of the cook book “A New System of Domestic Cookery” (Maria Rundell). However, it seems there are at least 4 competing stories over where they actually came from…
Competing stories…
First… The claim that they originated in London and were created by the luxury department store Fortnum & Mason back in 1738… made for wealthy carriage travellers.
Next, comes the claim that they evolved from the North Indian dish nargisi kofta (an egg covered in spiced lamb mincemeat, served with curry). The story goes that these were brought back to England by either returning soldiers or exported by the British Raj and then (presumably) de-spiced for the early English palate.
Similarly, there is a suggestion that they may have started life in North Africa… An early variation being brought to Elizabethan England, and injected with cloves and spices to improve their flavour.
The story that is possibly the one I most like to believe however, is that Scotch Eggs originated in Whitby, Yorkshire. Produced by a company called Willian J Scott and Sons, it is said that they quickly came to be known as ‘Scotties’… Which in time evolved to ‘Scotch Eggs’. It is thought however that the early eggs may have been coated in a fish paste before covering in breadcrumbs (a variation which can still be found on some parts of the Yorkshire coast)… The switch to sausage meat allegedly came as their popularity grew and with the need to make them more robust for packing.
More recent ‘eggy’ controversy
More recently, Scotch Eggs have made a bit of a come-back. Perhaps surprisingly, they have also found themselves centre-stage in a controversy surrounding 2020 Covid tiers and what might be considered a ‘substantial meal’ served in a pub alongside alcohol. Is a Scotch Egg a substantial meal? The answer… according to the British government, is yes. And I agree!
What ingredients do you need to make the best Scotch Eggs?
So… What do you need to make the best Scotch Eggs at home? Basically just 3 key ingredients…
- Eggs
- Sausage meat
- Breadcrumbs
Hen Eggs, Goose Eggs or… The choice is yours
Scotch Eggs can be made with any type of egg… From standard hen eggs and slightly larger duck eggs, through to super-large goose eggs and even tiny little quail eggs. The only difference will be how long you cook them for… And how much sausage meat and bread crumbs you use. But whatever your choice of egg, make sure the ones you use are fresh and preferably free-range. They are honestly so much richer and tastier.
This post includes a recipe for Scotch Eggs made with UK large hen eggs (with each egg serving one person). And also, a sharing-recipe using mahoosive Goose Eggs.
If you have never tried a goose egg, they are simply amazing things. The yolks are rich and thick and creamy… and absolutely huge. But with geese only laying between late February and about June (in the UK), the season is short. We always grab them while we can and make the most of their availability. They can be used in the same way as hen eggs… to make something truly ‘egg’, like a yummy goose egg Frittata or a delicious goose egg salad. Or simply for baking (check out these amazing Coffee Brownies made with a single goose egg).
For Scotch Eggs, remember that each goose egg is the equivalent size of 3 to 4 chicken eggs, which means one Scotch Goose Egg will serve 3 to 4 people!
Soft or firm yolk?
One of the best things about homemade Scotch Eggs is that you not only get to choose whether you eat them hot or cold, but also whether the yolk is super-firm or runny (or somewhere in-between). For a UK large hen egg, the boiling time should be somewhere between 5 to 8 minutes. I always aim for the lower end as this gives perfect gooeyness.
And a goose egg? About 13 to 16 minutes for an egg of average size.
As soon as the eggs have been boiled for the required time, remove from the pan and plunge immediately into a bowl of cold water to stop any further cooking. This should help the yolk remain just how you want it.
The sausage meat
It goes without saying that if you are Coeliac or need to be gluten free for health reasons, then make sure your sausage meat is certified gluten free. Most supermarkets now offer a ready-seasoned gluten free option (often in the ‘special/finest/taste the difference’-type ranges). And yes, this may mean it is slightly more expensive, but the quality will without a doubt be better… Not least because the meat content is higher.
Alternatively, check your local butcher, who will often have a stock of sausage meat which has been minced when the machines are clean and then batch-frozen. If using plain sausage meat, remember to season it at home, before coating the eggs. Salt, pepper and a few dried herbs are all that’s needed.
Failing that, just grab some gluten free sausages (which are easily sourced) and whip off the skins!
Breadcrumbs for Gluten Free Scotch Eggs
Shop-bought
When making gluten free Scotch Eggs, make sure you also use gluten free breadcrumbs. Again, a few supermarkets now stock their own brand of ‘free from’ breadcrumbs. Or they stock familiar gluten free brands such as Orgran, Mrs Crimbles and Clearspring. I often use Esgir Crunchy Crumbs (which I first discovered many years ago at the Allergy & Free From Show and now buy on-line), because they have a super-crunchy texture, the colour of bread-crumbs from my childhood and they work perfectly every time.
How to make gluten free breadcrumbs
Alternatively, making gluten free breadcrumbs at home is actually super-easy. And it’s a great way to ‘salvage’ stale bread. Actually, it’s one of the rare uses I have for commercial gluten free bread… which is often so crumbly and ‘ricey’. Simply dry off slices either in the air or a very low-set oven, before grinding (using a food processor or blender) into fabulous fresh bread-crumbs. Bag them up in the freezer, or store in an airtight container in the fridge and you’ll have bread crumbs ready to make anything from Potato Croquettes to Scotch Eggs to Stuffed Cashew Nut Roast… Or, to add crunch to the top of Mac and Cheese and cauliflower cheese.
Click this link for full instructions and recipe card to make fresh and dried gluten free bread crumbs. Or why not add extra crunch with some homemade Gluten Free PANKO Breadcrumbs.
Don’t skip the drying-out phase though… If you want a crunchy coating, it makes all the difference.
Ready to make my Gluten Free Scotch Eggs recipe?
If you’re ready for gluten free Scotch Egg nirvana, then here’s the recipe… Actually, I’ve given you 2 separate recipes, dependent in whether using hens or monster goose eggs.
Let me know how you get on… And don’t forget to share your photos of how they turned out. You’ll find me on Facebook, Instagram, Pinterest and Twitter. Or… leave a comment and rate the recipe.
Thanks as always for visiting Gluten Free Alchemist. For our online recipe book with loads of inspiration (which is totally FREE and has over 400 recipes), click here… On-line Recipe Book Index.
Scotch Eggs
Key equipment
- large saucepan
- large bowl
- 3 shallow bowls
- large frying pan/skillet
- hob
- heat-proof tongs or draining spoon
- kitchen paper
Ingredients
- 4 large eggs free range (at room temperature) – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 350 to 400 g sausage meat Gluten Free as needed – if using unseasoned sausage meat, season to taste.
- 3 to 4 tbsp corn starch (flour)
- 1 additional egg beaten
- 5 to 6 tbsp breadcrumbs gluten free as needed – See NOTES for home made
- vegetable oil for frying
Instructions
Pre-boil the eggs
- Bring a large pan of water to the boil and gently lower the 4 eggs into it.
- Boil the eggs for between 5 and 8 minutes (dependent on softness of yolk required).
- As soon as the eggs are done, remove from the pan and plunge immediately into a bowl of cold water to stop any further cooking.
- Once the eggs have cooled, peel the shell and set aside.
Making the Scotch Eggs
- Prepare three flattish bowls : one with a couple of tablespoons of cornflour; one with a beaten egg; and one with breadcrumbs.
- Prepare your sausage meat by dividing into 4 equal sized balls and flatten slightly into a piece that will fit around the egg.
- With a floured hand, mould a piece of sausage meat round an egg, easing it so that it covers the whole egg in a reasonably even layer and pinching the sausage meat together to seal the joins.
- Roll the meat-covered egg in cornflour and then coat in beaten egg, before rolling in the breadcrumbs to fully cover.
- Set aside on some baking paper.
- Repeat the coating process with the other three eggs, topping up the bowls of flour and crumbs if you need to.
- Refrigerate until ready to cook.
Frying the Scotch Eggs
- Take a large frying pan/skillet and pour a layer of oil (about 1 cm deep) into the base.
- Heat over a medium heat until hot. Check the temperature is good by dropping a cube of bread into it and seeing if it sizzles and browns.
- Shallow-fry the Scotch Eggs until crisp and golden, turning frequently to ensure an even colour.
- Remove from the pan with tongs or a draining spoon and place on a plate lined with kitchen paper towel to soak up any remaining excess oil.
- Serve hot or cold.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Goose Egg Scotch Eggs
Key equipment
- large saucepan
- large bowl
- 3 shallow bowls
- large frying pan/skillet
- hob
- heat-proof tongs or draining spoon
- kitchen paper
Ingredients
- 2 goose eggs at room temperature
- 450 g sausage meat Gluten Free as needed – if using unseasoned sausage meat, season to taste.
- 3 to 4 tbsp corn starch (flour)
- 1 hen egg beaten
- 5 to 6 tbsp breadcrumbs gluten free as needed – See NOTES for home made
- vegetable oil for frying
Instructions
Pre-boil the goose eggs
- Bring a large pan of water to the boil and gently lower the eggs into it.
- Boil the goose eggs for between 13 and 16 minutes (dependent on softness of yolk required).
- As soon as the eggs are done, remove from the pan and plunge immediately into a large bowl of cold water to stop any further cooking.
- Once the eggs have cooled (be patient), peel the shells and set aside.
Making the Goose Egg Scotch Eggs
- Prepare three flattish bowls : one with a couple of tablespoons of cornflour; one with a beaten egg; and one with breadcrumbs.
- Prepare your sausage meat by dividing into 2 equal sized balls and flatten slightly into a largish piece that will fit around the egg.
- With a floured hand, mould a piece of sausage meat round an egg, easing it so that it covers the whole egg in a reasonably even layer and pinching the sausage meat together to seal the joins.
- Roll the meat-covered egg in cornflour and then coat in beaten egg, before rolling in the breadcrumbs to fully cover.
- Set aside on some baking paper.
- Repeat the coating process with the other goose egg, topping up the bowls of flour and crumbs if you need to.
- Refrigerate until ready to cook.
Frying the Goose Egg Scotch Eggs
- Take a large frying pan/skillet and pour a layer of oil (about 1 cm deep) into the base.
- Heat over a medium heat until hot. Check the temperature is good by dropping a cube of bread into it and seeing if it sizzles and browns.
- Shallow-fry the Scotch Eggs until crisp and golden, turning frequently to ensure an even colour.
- Remove from the pan with tongs or a draining spoon and place on a plate lined with kitchen paper towel to soak up any remaining excess oil.
- Serve hot or cold.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Scotch Eggs with Gluten Free Breadcrumbs shared with
- Cook Blog Share 2021 – Week 9 with A Strong Coffee
- What’s for Dinner #304 with the Lazy Gastronome
- Over The Moon #268 with Eclectic Red Barn and Marilyn’s Treats
- Full Plate Thursday #525 with Miz Helen’s Country Cottage
- Fiesta Friday #369 with Angie
- Blogger’s Pit Stop #259
- Sundays on Silverado #30 with The House on Silverado
Oh I love a scotch egg, especially with a soft yolk! Thanks for sharing #cookblogshare
Me too Louise. It HAS to be a soft yolk! and you only have control of that if you make them yourself xx
I love scotch eggs. Thanks for sharing at the What’s for Dinner party. Enjoy the rest of your week.
Me too Helen.
Thanks for hosting x
Thank you. They are rather iconic yet always manage to stay in fashion. Somehow, it seemed important to share this one with Miss GF! x
I’ll try this recipe soon. I adore scotch eggs and my recipe is slightly different. It will be interesting to compare. Thank you for linking to #InheritanceRecipe
This sounds healthy and delicious! I have never tried making Scotch eggs but I suspect my girls would enjoy them. Thank you for sharing with the #InheritanceRecipes.
It's funny Margot….. until we were GF, it would never have crossed my mind to make Scotch Eggs, but they are way better than shop-bought ones! x
Thanks for linking these with #TreatPetite. Regardless of what they are free from, I want one (or two!)…
Thanks Stuart. You're welcome x
My oldest 2 are obsessed with mini scotch eggs. I've never made them myself. Might be time to have a go 🙂 Thanks for joining in with #FreeFromFridays.
Oh Mel….. You must try making them. Home-made are SO much nicer! x
It's nice to see a savoury Easter treat and I'm glad that you were able to find a GF breadcrumb option so your family can still enjoy crispy delights! Thanks for linking up with #TreatPetite
Thanks Kat…… I guess eggs come in all shapes and sizes and both sweet and savoury. The breadcrumbs are a real find though xx
Love scotch eggs, don't suppose you can come up with a recipe minus the egg!! I shall enjoy these beautiful photos instead xxx
Thanks Rebecca….. could be difficult…. Scotch Egg with no egg? The clue's in the name…. but if anyone can invent an egg-free alternative, you can! xx
These look delicious. I have never made scotch eggs before – may have to change that! #cookblogshare
Thanks Louise. You must! x
I LOVE this! You are so very clever. I never was a fan of scotch eggs but I wonder if a home made variety might change my mind…these look incredible.
Thanks Vicki. If you like eggs and you like sausage meat, I would absolutely recommend giving home-made ones a try. I don't much like the supermarket versions either. These are in a different league.x
I love this recipe Kate! As you said it does not have to be chocolate for Easter plus these are a healthier option! Thank you for sharing with #CookBlogShare x
Thanks Kirstie. I am sure we will have plenty of chocolate Easter treats, but it's always nice to think savoury too xx
I have never had a scotch egg in my life – but I always think they look beautiful. I don't know of the orange breadcrumbs – perhaps they passed us by – I am sure the bought ones my mum used were the same beige as the ones I buy. And I don't think we had heard of ready meals when I was young but I still love one of my mum's versions of ready meals – a tin of baked beans!
I agree they do look beautiful Johanna. Something about the contrasts of colour when you cut them open I think. They do taste pretty amazing as well (well…. home made ones do anyway…), but not much good if you are veggie xx