Black pudding Scotch eggs are becoming increasingly more available at deli counters, and gastropubs across the UK. There was considerable hype around black pudding at the start of 2016, naming it the superfood of the year. I’m personally sceptical (is there even such a thing as a superfood?) and believe it to be a marketing ploy, rather than being backed by any scientific evidence. Nevertheless, I really enjoy eating the product and fancied making my own Scotch eggs using it.
Steps 1-5 in the following recipe can be prepared in advance prior to cooking, and therefore if you were thinking of serving these as a starter, its worth following these steps earlier in the day.
Skill level: Medium
Equipment required: Deep fat-fryer, Cling film
Prep time: 40 minutes
Cooking time: 4-5 minutes
3 Large free-range eggs (to make 2 Scotch eggs, the remaining egg beaten to adhere the breadcrumbs)
200g black pudding
2 tsp English mustard
100g shop-bought breadcrumbs
50g plain flour
Oil for deep frying
Step 1: First, boil 2 of the 3 eggs. The cooking time will vary according to the size of the eggs, and their starting temperature. The aim is to ensure that the eggs are cooked sufficiently so that they are easy to peel (not too soft), while maintaining a runny yolk. I have found varying success with smartphone apps that aim to take the guesswork out of boiling an egg. Some are even able to geo-locate you to determine your altitude, and therefore the temperature of boiling water! Using large eggs at room temperature, I would aim for 5 minutes boiling.
Step 2: Carefully peel the eggs under cold running water and set aside to cool.
Step 3: For each Scotch egg, cut a large square of cling film (approximately 30cm wide) and place half of the black pudding (100g) in the centre. Spread the black pudding out into a rough circle using your fingers or the back of a spoon, to a depth of 0.5-1 centimetre.
Step 4: Evenly spread a teaspoon of English mustard on top of the black pudding, and then place your soft boiled egg on top.
Step 5: In one hand, fold up the corners of the cling film and place your other hand underneath. Carefully wrap the egg in the black pudding, attempting to evenly cover the egg. Wrap the cling film tightly around the ball and place in the fridge to set for 20 minutes (or more).
Step 6: When ready to cook, beat the remaining egg in a bowl. Remove the cling film from each egg, coat in flour, then beaten egg, and then finally in the breadcrumbs.
Step 7: Lower your crumbed Scotch eggs into a pre-heated deep-fat fryer (Approximately 180 degrees centigrade) for approximately 5 minutes, ensuring that the crumbs do not burn. Remove from the oil, and leave to drain on kitchen towel for 5 minutes, allowing the egg to cool. Serve warm to the table or, alternatively, cold at a picnic.
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