Kevin's Crispy Gluten-Free Scotch Eggs

Kevin the Bacon rolled up on a jammy egg, wrapped it in a sausage blanket, gave it a gluten-free chickpea-and-panko armor, and sent it for a swim in 350° oil. What came out was a golden, cracker-crisp shell hiding a soft, glowing yolk — pub food, Kevin-style.

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Ingredients

  • •2 large eggs, for boiling
  • •½ cup kosher salt, for boiling water
  • •1 roll Jimmy Dean Original sausage, pounded flat
  • •1 cup chickpea flour, divided (coating + dredge)
  • •1 tbsp fresh thyme
  • •1 tsp fajita seasoning, for seasoned coating bowl
  • •½ tsp fajita seasoning, for dredge bowl
  • •1 egg, beaten (egg wash)
  • •¾ cup gluten-free panko breadcrumbs
  • •2 cups avocado oil, for frying

Steps

  1. Salt the water: Bring a pot of water to a boil with the kosher salt stirred in.
  2. Boil the eggs: Lower the eggs in and boil for 6 minutes for that soft, jammy center.
    6:00
  3. Ice bath: Move the eggs straight into an ice bath and cool for 2 minutes to stop the cooking and make peeling easy.
    2:00
  4. Peel: Peel each cooled egg carefully — you're protecting that jammy yolk underneath.
  5. Season the coating flour: Blitz the chickpea flour with the fresh thyme and 1 teaspoon of fajita seasoning — this is your seasoned coating bowl.
  6. Set up the dredge bowl: In a second bowl, mix plain chickpea flour with the remaining ½ teaspoon of fajita seasoning.
  7. Pound the sausage: Pound the sausage flat inside a bag until it's thin and even.
  8. Wrap the egg: Wrap the peeled egg in a thin, even layer of the flattened sausage, sealing it completely.
  9. Egg wash: Dip the sausage-wrapped egg into the beaten egg wash.
  10. Chickpea coat: Roll the egg through the seasoned chickpea flour to coat.
  11. GF panko coat: Press the egg into the gluten-free panko so it's fully breaded on all sides.
  12. Fry: Lower the coated egg into 350° avocado oil and fry until deep golden brown all over.
  13. Towel rest: Lift out and rest on a paper towel to drain the excess oil.
  14. Slice & enjoy: Slice in half to show off that glowing jammy yolk, and enjoy warm.
Kevin's Tip: Two seasoned bowls, one plan — chickpea flour first, egg wash second, GF panko last. Keep one hand dry through the whole breading line so your fingers don't turn into a coating themselves.
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