Gluten-Free ‘Scotch Egg’

The origin of the ‘Scotch egg’ is disputed: some say that it is an English dish (and not specifically Scottish) created by Fortnum & Mason during the 18th century. Some, on the opposite, say it was invented by Scottish farmers in the Middle-Age, who needed to bring their meal to the fields (a compact and nourishing meal wrapped in a peace of cloth).

Anyway, whichever its origin, I’ve often wanted to try this recipe because I’ve always found fascinating this perfectly cooked yet slightly runny egg in a meatball.

Well I’ve made my perfect ‘Scotch egg’ with a little twist: the bread crumbs and flour are gluten-free.

Ingredients:

  • 4 organic eggs and 2 organic egg yolks
  •  500g minced veal or chicken meat
  • 1 tbsp cane sugar
  • 2 tbsp tamari
  • 2 tbsp rice vinegar
  • 1 tsp 1/2 ground ginger
  • 1/2 cup gluten-free flour to mix with the meat and 1/4 cup for the egg
  • 1/3 cup gluten-free bread crumbs
  • 2 tsp fine salt
  • 2 tsp olive oil
  • 1 handful chives, chopped
  • 1 liter vegetable oil
  • Guérande salt and pepper

Recipe:

  1. Cook the eggs in boiling water. After 5 minutes, soak immediately them into iced water
  2. In a bowl, mix the minced meat, the tamari sauce, the sugra, the rice vinegar, the ginger and the flour
  3. On a plate, create a meat ‘mattress’ for the egg (large enough, to close the meatball)
  4. Shell the eggs and set aside
  5. Place the remaining flour in a bowl
  6. Roll each cooked egg in the flour
  7. Place the egg in the center of your meat ‘mattress’ and close the meatball with your hands (careful not to put any pressure on the eggand smash it)
  8. Place the remaining beaten eggs in a bowl
  9. Place the breadcrumbs in a bowl
  10. Heat the oil; to check the temperature, place a meat crumb in it, it should fry quickly
  11. Roll the meatball in the egg yolk, then in the bread crumbs and leave it to fry in the oil
  12. When the meatball is golden, drain it and place it on a plate covered with paper towel
  13. Season to taste and top with chopped chives

Enjoy !

apresta
No Comments

Post a Comment

*