With Easter fast approaching, it is the time to start thinking about all things ‘egg’…….. and why limit yourself to chocolate?
This week I managed to get hold of my first goose-egg of the season from my wonderful free-range egg supplier (my daughter’s old childminder), who’s parents chickens, ducks and geese lay the most amazing farm-fresh eggs. I think it may find its way into a delicious frittata in the next couple of days.
One of the things we have most missed since going gluten free, is the yumminess of crunchy breadcrumb-coated dishes. I know you can make some lovely breadcrumbs from stale, heat-dried, gluten free bread, but there is something very nostalgic in my head about the ‘orange’ coloured commercial breadcrumbs from my childhood……. the one’s that my Mum used, which were about as far as ‘convenience’ cooking got.
Sadly, I am older than I would like to be and when I was a kid, most of what we ate was home-made…… there was no such thing as a ready meal until I was a good way through childhood. When they did arrive….. at first tentatively and then in abundance….. we all thought they would revolutionise our lives, along with the clunky-looking ‘robots’ that would cook them for us and clean up afterwards.
It never happened…… the robots are still not serving our every need and most ready meals contain way too much salt, sugar and preservatives. We are increasingly castigated if we view them as ‘food’ for anything more than an occasional panic-eat. I am not complaining……. home cooked food is still the best and most healthy way to eat.
As for ‘orange’ breadcrumbs…… a couple of years ago, I found an amazing gluten free version when visiting the Allergy & Free From Show in London. I do my best to visit the show every year. It’s my best source for checking out new products and companies.
These gluten free ‘Crunchy Crumbs’ are from Esgir (a gluten free cereal company based in Spain) and are made with a base of corn and rice. Although nye on impossible to find in UK shops, you can get them from Ocado and on Amazon. If you don’t use Ocado, they are worth buying in bulk from Amazon (a few packs at a time – they don’t seem to go off) and that way they won’t work out excessively expensive. Believe me…. they are worth it if you want a good crunch coating to your croquettes, chicken nuggets, fish, or in this case….. Scotch Eggs!
Retro they may be, but Scotch Eggs (hard boiled eggs encased in sausage meat and a crisp breadcrumb coat) are actually really easy to make and are packed full of protein. They make a sustaining, easy to carry meal….. hot or cold…… fab for packed lunches and picnics too.
I like mine best served warm with the yolk still soft and a little bit gooey, but if you prefer a firmer yolk, just boil the eggs for a little longer.
If you are gluten-intolerant, make sure you use gluten free sausage meat, which is now more widely available. I used Tesco’s finest gluten free Outdoor Bred Pork Sausage Meat, which is beautifully seasoned.
I am sharing my delicious gluten free Scotch Eggs with :
Cook Blog Share with Hijacked By Twins
Brilliant Blog Posts with Honest Mum
Other savoury egg and crumbed recipes on Gluten Free Alchemist :
GF Ham & Potato Croquettes
Goose Egg Frittata with Spiralized Roasted Veg
Japanese Fried Tofu with Egg, Spring Onion & Bonito Flakes
Tuna Nicoise Salad
Roast Dinner Quiche
Scotch Eggs (makes 4 large scotch eggs)
- Bring a pan of water to the boil and gently lower 4 eggs into it. Boil the eggs for 4 to 5 minutes for a softer boiled egg (or longer if you prefer a firmer yolk).
- Remove the eggs from the pan and plunge into a bowl of cold water.
- Once the eggs have cooled, peel the shell and set aside.
- Prepare your sausage meat by dividing into 4 equal sized balls and flatten slightly into wide strip that will fit around the egg.
- Prepare three flattish bowls : one with a couple of tablespoons of cornflour; one with a beaten egg; one with breadcrumbs.
- 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 the beaten egg, before rolling in the breadcrumbs to fully cover. Set aside on some baking paper.
- Repeat the process in steps 6 and 7 above with the other three eggs, topping up the bowls of flour and crumbs if you need to.
- Refrigerate until ready to cook.
- 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.
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