Soy-Free Scotch Eggs

Ingredients

• 6 large Eggs
• 1 lb Soy-Free Sausage Meat
• 1/2 cup All-Purpose Flour
• 1/4 cup Dairy-Free Milk
• 1 cup Gluten-Free Breadcrumbs
• 2 cups Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 6 large eggs in a pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 8 minutes. Immediately transfer the eggs to a bowl of ice water and let them cool completely for at least 10 minutes. Once cooled, carefully peel the 6 large eggs.
2. 2Divide the 1 lb of soy-free sausage meat into 4 equal portions. On a clean surface, flatten each portion into a thin patty, about 1/4-inch thick. Take one peeled hard-boiled egg and carefully wrap it with one of the sausage patties, pressing the meat to ensure it completely covers the egg with no gaps.
3. 3In one shallow bowl, place the 1/2 cup of all-purpose flour. In a second shallow bowl, whisk together the remaining 2 large eggs with the 1/4 cup of dairy-free milk. In a third shallow bowl, place the 1 cup of gluten-free breadcrumbs. Season the flour with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
4. 4Gently roll each sausage-wrapped egg first in the seasoned flour, ensuring it is fully coated. Then, dip it into the dairy-free milk and egg mixture, letting any excess drip off. Finally, coat it thoroughly with the 1 cup of gluten-free breadcrumbs, pressing gently to help them adhere.
5. 5Pour the 2 cups of olive oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature closely.
6. 6Carefully lower the 4 coated scotch eggs into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes, turning occasionally, until the sausage meat is golden brown and cooked through. The internal temperature of the sausage meat should reach 160°F (71°C).
7. 7Using a slotted spoon or spider strainer, remove the scotch eggs from the hot oil. Place them on a plate lined with paper towels to drain off any excess oil. Let them rest for 2-3 minutes before serving.

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