The infamous black pudding scotch egg, oven baked with a still runny yolk. 6 eggs are easy to do but with practice the recipe will make 8.
Servings 6
Ingredients
- 6 Eggs fresh
- 6 Sausages finest
- 350 g Black Pudding 4 large slices
- Chilli Powder if wanted
- 1 tray Ice Cubes
- 50 g Breadcrumbs dried
Instructions
- Add the room temperature eggs to a pan and add cold water until just covered and heat. Once boiling put a timer on for 3½ mins.
- When the timer goes put the pan under the cold tap and replace the hot water with cold. Remove the eggs to a large bowl and add a tray of ice cubes. Add cold water until eggs are covered. Leave till all ice melts.
- Use a fork to mash/crumb the black pudding then skin and add the sausages. Use your hands to mix the meats. Split into 6 lumps.
- Shell the eggs by tapping with a teaspoon then working the spoon under the shell. Be careful as they'll be very fragile (if their cooked right).
- Make the sausage meat into sheets that'll cover your whole hand. Wetting a work surface before flattening out will aid in lifting the sausage meat sheet.
- Wrap around the egg working the meats edges together between finger and thumb. Roll the eggs in dried breadcrumbs to coat the surface.
- Preheat oven to Gas Mark 5/190°C/fan oven 170°C/325°F. Put the eggs on a baking sheet and bake for 25 minutes, until golden brown. Either eat cool or warm with a lovely gooey yolk!
Notes
Add a little chilli powder to the sausage meat if you wish to make them spicy. ½g of habanero powder is enough for mild spice.
Meat sheets for 6 eggs is easy, 8 eggs means you have to get them very thin! Fiddly. I use a kebab skewer in a “cheese wire” method to release the sheet.
3½ mins starts when there’s a continuous stream of bubbles. left to late you wont get a runny centre.