Most people have eaten Scotch Eggs at some point in their childhood, that multi pack of Picnic Eggs that you could buy at almost every food shop. As a kid, me and my friends useD to have a little contest of how many you could fit in your mouth at once!! I'm not really sure why we did this, but I'm sure we had a good reason (my personal best was 7, not something that I put on my cv though).
Now that I'm older and a little bit more sensible, I decide to come up with a recipe that made the most out of the great concept that is a scotch egg (a lovely soft, free range egg wrapped in beautiful free range sausage meat, rich black pudding and finished off with a crispy outer crust).
This is quite an involved recipe to make, but when it's broken down into easy to follow steps like this then it is a hugely satisfying thing to make. Take your time, have fun with it and enjoy an out of this world scotch egg, a million miles away from the oneS we ate as kids. ( good luck fitting 1 of these in your mouth though, let alone 7). S
BLACK PUDDING SCOTCH EGGS
- 1 kilo free range sausage meat
- 150g Black pudding
- 1 large White onion
- 1 good pinch of dried Thyme
- 400g Breadcrumbs
- 9 free range Eggs
- splash of Milk
- 50g Flour
- 1 tsp dried mixed Herbs
Bring a pan of water to the boil and add 7 eggs, cook for 7 minutes then cool under running cold water, carefully peel and set aside.
Chop up the onion as small as you can and cook in a frying pan on a medium heat for 5 minutes, transfer to a plate and allow to cool. Grab your self a good sized mixing bowl, add your sausage meat, cooled onion and thyme and crumble in the black pudding. Give the mix a good season with salt and pepper, then get your hands in and mix until combined. Divide the meat into seven equal sized balls and place on a tray.
Now it's time to shape the meat around the eggs. I find the easiest way to do this is with wet hands. Grab one of the balls and flatten in the palm of your hand until it's a 1cm thick patty. Place one of the eggs in the middle of the patty and carefully close the meat around the egg, making sure the whole egg is covered, now do the same with the remaining 6.
Now grab yourself 3 bowls. In the first, add the milk and the remaining 2 eggs and beat. In the second, add the flour and mix with a pinch of salt. In the third, add the breadcrumbs and mixed herbs.
One at a time, roll the scotch egg in flour until covered then roll in the egg (gently shaking off any excess) and finally into the breadcrumbs. Set aside on a tray and repeat with the rest.
When ready, heat your fryer to 180c and fry each scotch egg until golden all over. Place onto a wire rack and fry the remaining eggs. Place the rack with eggs onto another tray (no one wants a soggy bottom) and bake in the oven for 12-15 mins. Enjoy.
Goes perfectly with our Tomato chutney.