Best 5 Wicklewoods Gluten Free Scotch Eggs Recipes

GLUTEN-FREE SCOTCH EGGS

Steps:

• Heat oven to 400°F.
• In 1-quart saucepan, place 4 of the eggs. Cover with cold water 1 inch above eggs. Heat to boiling; turn off heat. Cover, and let stand 4 minutes. Drain; place pan in sink. Let eggs cool under cold running water 5 minutes. Under the water, and using a large spoon to ease the shell away from the white, crack and peel eggs. Pat dry, and refrigerate until ready to use.
• In food processor, place walnuts, Cover; process until fully ground but before turning into a paste. Transfer to small bowl, and set aside.
• In another small bowl, place almond flour; set aside.
• In large bowl, mix ground turkey, onion, celery, poultry seasoning, salt and herbs. Divide mixture into 4 parts.
• Gently dredge eggs 1 at a time in almond flour. Press 1 section of the turkey mixture to 1/4-inch patty on the palm of your hand. Place 1 egg in center of turkey, enclosing egg in turkey mixture. Press gently to smooth the turkey mixture over the egg. Repeat for remaining 3 eggs.
• Beat last egg in small bowl; add turkey-coated eggs, one at a time, to beaten egg, then finally dredge in the bowl of walnut pieces. Press to adhere.
• Place wire cooling rack in 15x10-inch pan with sides, and place coated eggs on top. Bake 35 to 40 minutes or until turkey mixture is browned and cooked all the way through and eggs reach an internal temperature of 165°F on an instant-read thermometer.

REAL SCOTCH EGGS

Steps:

• beat 2 of the eggs in a shallow bowl.
• put other 8 eggs into saucepan of cold water and bring to the boil simmering for 5 minutes.
• plunge into cold water and peel, this method will produce a slightly softer egg yolk but still hard boiled.
• Finely chop ham and anchovies in processor.
• combine this with the breadcrumbs, mixed spice some freshly ground black pepper and most of the beaten egg.
• brush each boiled egg with the remaining beaten egg.
• mould the ham mix aroung the eggs with your hands.
• fry in oil and butter on a medium heat until brown all over.

LOW CARB SCOTCH EGGS

Steps:

• Mix all ingredients (except eggs) together until thoroughly blended (it is best to use your hands).
• Divide the meat mixture into sixths and pat out one piece in your hand and mold it around one of the eggs.
• Repeat with remaining eggs and meat.
• Place them all on a baking sheet or in a baking pan and bake at 350°F for 30 minutes.

WICKLEWOOD'S ANGLESEY EGGS

Steps:

• Cook the potatoes in lightly salted boiling water for about 15 minutes.
• Meanwhile melt 2oz of the butter in a frying pan and soften the leeks.
• Place the eggs in a pan of cold water with the vinegar and boil for 5 mins, drain and place in cold water.
• Pre heat the oven to 200c.
• Drain and mash the potatoes, season well and carefully stir in the cooked leeks.
• Pour the milk in a pan and add the cornflour and remaining 2oz of butter, slowly bring to the boil whisking (not stirring) continuously.
• Allow to bubble gently for 2 mins then add 2/3 of the cheese, season and stir well.
• Line a large shallow ovenproof dish or 4 small gratin dishes with the potato and leek mixture.
• Shell and halve the eggs, arrange on top of the leeks.
• Pour the cheese sauce over the eggs and sprinkle with the remaining cheese.
• Bake for 10-15 mins, serve hot.

WICKLEWOOD'S GLUTEN FREE LEMON SURPRISE

Steps:

• Preheat the oven to 180c,
• In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
• Add the egg yolks, flour and baking powder, beat well together.
• Gradually add the milk and lemon juice. (Don't panic if it curdles).
• In a separate bowl, whisk the eggs whites until they form stiff peaks.
• Using a metal spoon, gently fold the egg whites into the lemon mixture.
• Pour into a greased 2 pint ovenproof dish.
• Place the dish in a ban Marie and bake for 45-50 minutes.