Recipe: Gluten Free Mexican Turkey Scotch Eggs
Gluten free Mexican turkey scotch eggs are today’s recipe here at 3ten. Did you watch the last season of MasterChef? Well, a few weeks back they had a picnic episode and they had to make scotch eggs. My husband was like ‘oh, those look so good!’ Challenge accepted. The next day I ran some errands and picked up some ground turkey and some gluten free rice ‘breadcrumbs’. My goal on this recipe is to put my own little twist on it.
Let’s get cooking!
Ingredients
- 6 eggs
- 1 pound of ground turkey
- 2 chives finly chopped
- 1/2 a cup of gluten free flour
- 1/2 a cup of rice ‘breadcrumbs’
- 2 teaspoons of tex-mex spice
- 1 cup canola oil
First, gather all of your ingredients.
Get a pot full of cold water and place 5 eggs in the cold water bath. Bring to a boil and cook for 3 1/2 minutes once the water starts to boil.
While the eggs are cooking, let’s get the turkey ready. In a bowl mix the turkey with the chopped chives and half of the tex-mex spice.
Next, lay out your bowls. In one, gluten free flour. The next, the last egg, raw – whisk. In the last bowl the gluten free rice ‘breadcrumbs’. In the breadcrumbs, mix in the other 1 teaspoon of tex-mex spice.
Once the eggs are done cooking – cool and peel. Now, it’s time to cover them. Follow these steps:
- Roll the egg in flour
- Grab 1/5 of the meat and make a patty in your hand
- Place the egg in the centre of the patty
- Work the meat around the egg
- Roll the meat covered egg in flour
- Then, roll the meat covered egg in the raw egg
- Coat the egg in the rice ‘breadcrumbs’
Time to cook.
Heat the canola oil in a pan. Be prepared, this will make a bit of a mess – see how splattered my stove is? Well, it got a good cleaning after, that’s for sure.
Cook for about 2 minutes per side. I turned them every 2 minutes and cooked on all 6 sides.
Done! Let them sit on paper towel for about 1 minute.
Cut in half and eat.
These Mexican scotch eggs are so tasty and filling. Try them this weekend! Thanks for visiting.
Recipe
Gluten Free Mexican Turkey Scotch Eggs
Ingredients
- 6 eggs
- 1 pound of ground turkey
- 2 chives finly chopped
- 1/2 a cup of gluten free flour
- 1/2 a cup of rice 'breadcrumbs'
- 2 teaspoons of tex-mex spice
- 1 cup canola oil
Instructions
- Place 5 eggs in a cold water bath. Bring to a boil and cook for 3 1/2 minutes.
- In a bowl mix the turkey with the chopped chives and half of the tex-mex spice.
- Next, lay out three bowls: gluten free flour, raw egg, and gluten free rice 'breadcrumbs'. In the breadcrumbs, mix in the other 1 teaspoon of tex-mex spice.
- Cool and peel cooked eggs.
- Roll the egg in flour
- Grab 1/5 of the meat and make a patty in your hand
- Place the egg in the centre of the patty
- Work the meat around the egg
- Roll the meat covered egg in flour
- Roll the meat covered egg in the raw egg
- Coat the egg in the rice 'breadcrumbs'
- Heat the canola oil in a pan.
- Cook for about 2 minutes per side. I turned them every 2 minutes and cooked on all 6 sides.
- Done! Let them sit on paper towel for about 1 minute.
- Cut in half and eat.
