Gluten-free Scotch Egg Recipe

This recipe makes 4 servings.

321 kcal | 28g P | 2g C | 15g F


  • 7 large eggs
  • 450g sausage meat
  • 25g parmesan cheese
  • 25g coconut flour
  • Salt & Pepper
  • ¼ tsp garlic powder
  • 1 egg, beaten
  • oil for frying


  • Place the eggs in a saucepan with cold water, bring to a boil for 4 minutes. Turn off heat and let them sit in the hot water for five minutes. Remove from the pan and place in ice water for 5 minutes.
  • While they are cooling, mix your coconut flour, parmesan, salt and pepper and garlic powder together.
  • Peel the eggs under cold running water and set on a plate lined with paper towels, blot them until completely dry.
  • (as you start making the meatballs, you can heat the oil in a pan- just keep an eye out if it takes you a while that the pan doesn’t smoke!) OK, this is the hard part: take a 7th of the meat, flatten until you can fit the egg in the middle and get the meat to wrap around the whole thing. This can take a few goes, but you should end up with a meatball like product. Tip: make sure the meat meets around all the edges, it will help to seal properly.
  • Once they are all wrapped, dip them first in the beaten egg, then the coconut flour/parmesan coating and place them in your hot oil (use something to place them in, spoon etc. to avoid oil splashing!)
  • Cook through (doesn’t take too long!) two mins on all sides, giving you a golden brown colour all over.


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