Preparation Steps

• Boil 4 eggs for 6 minutes for a runny yolk. Immediately transfer to an ice bath to stop cooking. Peel carefully.
• Divide the sausage into 4 portions. Flatten each portion into a thin patty in your hand.
• Wrap each egg with a sausage patty, ensuring the egg is completely covered. Refrigerate for 15 minutes.
• Place the gluten-free flour in a shallow dish. In another shallow dish, beat the remaining 2 eggs with salt and pepper. Place the breadcrumbs in a third dish.
• Dredge each sausage-wrapped egg in flour, then dip in the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.
• Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
• Fry the Scotch eggs for 6-8 minutes, turning occasionally, until golden brown and the sausage is cooked through.
• Remove from oil and drain on paper towels. Serve immediately.