Scotch Egg

INGREDIENTS

Makes 6 Scotch Eggs

Scotch Egg Ingredients

400g Black Pudding (we recommend Stornoway Black Pudding)

50g Breadcrumbs

6 Medium Eggs, at Room Temperature (We recommend Katy’s Free Range Eggs)

Sunflower Oil, for Deep-frying

Sea Salt and Freshly Ground Black Pepper

Coating Ingredients

100g Plain Flour

1–2 Medium Eggs

200g Coarse Fresh White Breadcrumbs

METHOD

Step 1: Bring a pan of water to the boil, add the 6 eggs and cook for 5 minutes, which should give you a soft-set yolk. Drain the eggs and run them under the cold tap until cool enough to handle. Carefully shell them.

Step 2: Roll the black haggis in to 12 balls and put to the side

Step 3: For the coating, set out three bowls. Put the flour into one bowl and season it with salt and pepper. Break an egg into the next and beat it lightly. Tip the coarse breadcrumbs into the third bowl

Step 4: Take two of the black pudding balls and flatten them out into rough discs, about 6cm in diameter. Place one disc in the palm of your hand, set a boiled egg in the middle, then top with the second disc. Mould the black pudding around the egg, sealing the joins well. Repeat with the remaining black pudding and eggs

Step 5: Coat each Scotch egg with seasoned flour. Next, dip it in the beaten egg (lightly beat in another egg if you need to) and finally roll it in the breadcrumbs. Chill the eggs until you’re ready to cook them

Step 6: Heat a 5–7cm depth of oil in a deep pan to 175°C, or until hot enough to turn a few breadcrumbs golden in 30–40 seconds. Cook 2 or 3 eggs at a time. Lower them into the oil and fry for 6–8 minutes, turning regularly until golden and crisp. Drain on kitchen paper and leave to stand for 5–10 minutes before enjoying