There's something deeply satisfying about a perfectly made Scotch egg – the jammy yolk, the herby sausage meat, that golden crunch. This gluten free version uses Fogdog's GF Tasty Tempura Batter and Gluten Free Breadcrumbs to nail that crispy coating without a scrap of gluten in sight. Great for picnics, fun dinners or tramping snacks.
Ingredients
- 8 large eggs
- 680 g ground sausage meat
- 25 g wholegrain mustard
- 10 g chopped parsley
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
- 125 g Fogdog GF Tasty Tempura Batter
- 3 eggs, whisked
- 110 g Fogdog Gluten Free Breadcrumbs
- Olive oil for baking
Method
1. Cook the eggs: Bring a pot of water to the boil and carefully lower in your eggs. Cook for exactly 7 minutes – this gives you a set white with a slightly jammy yolk, which is the Scotch egg sweet spot. Transfer immediately to a bowl of iced water and leave to cool completely. Once cool, peel carefully and set aside.
2. Make the sausage mixture: In a large bowl, combine the sausage meat, mustard, chopped parsley, black pepper, and smoked paprika. Use your hands to mix everything together thoroughly – you want it well combined so every bite is flavourful.
Divide the mixture into 8 equal portions. For accuracy, weigh them out (roughly 85 g each).
3. Wrap the eggs: Lay a sheet of cling wrap on your bench and give it a light spray of cooking oil – this stops the sausage sticking to everything. Press one portion of sausage meat out on the wrap to roughly 14–15 cm in diameter. Place a peeled egg in the centre, then gather the edges of the plastic wrap up and around the egg, using it to help the sausage close neatly around the egg. Smooth it with your hands so there are no gaps. Unwrap and repeat with the remaining eggs.
4. Set up the crumb station: Place the Fogdog GF Tasty Tempura Batter, whisked eggs, and Fogdog Gluten Free Breadcrumbs in three separate shallow bowls.
Roll each sausage-wrapped egg in the Tempura Batter, coating all sides. Dip into the beaten egg, letting any excess drip off, then roll firmly in the breadcrumbs, pressing gently so they stick well.
Place the crumbed eggs on a plate and refrigerate while you heat the oven. This rest helps the coating hold together during baking.
5. Bake: Preheat your oven to 190°C (fan 170°C). Place the prepared Scotch eggs on a baking tray and give them a generous drizzle of olive oil all over – this is what gets the breadcrumbs golden and crispy in the oven.
Place them on the lined tray with a little space between each one. Bake for 35–40 minutes, turning them over halfway through, until the breadcrumbs are deep golden and the sausage is cooked through (internal temperature of 72°C if you're checking with a thermometer).
6. Serve: Scotch eggs are great hot or cold. Slice in half to show off that gorgeous yolk. Serve with a dollop of your favourite mustard and some gherkins, or with a simple salad on the side.
Tips
- The plastic wrap trick is a game changer – don't skip it.
- Give the crumbed eggs at least 15–20 minutes in the fridge before frying to help the coating set.
- If you're making these ahead, bake them fully, cool, and refrigerate. Reheat in the oven at 180°C for 12–15 minutes.