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:
- Cook the eggs in boiling water. After 5 minutes, soak immediately them into iced water
- In a bowl, mix the minced meat, the tamari sauce, the sugra, the rice vinegar, the ginger and the flour
- On a plate, create a meat ‘mattress’ for the egg (large enough, to close the meatball)
- Shell the eggs and set aside
- Place the remaining flour in a bowl
- Roll each cooked egg in the flour
- 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)
- Place the remaining beaten eggs in a bowl
- Place the breadcrumbs in a bowl
- Heat the oil; to check the temperature, place a meat crumb in it, it should fry quickly
- Roll the meatball in the egg yolk, then in the bread crumbs and leave it to fry in the oil
- When the meatball is golden, drain it and place it on a plate covered with paper towel
- Season to taste and top with chopped chives
Enjoy !