Black Pudding Scotch Eggs. A riff on normal Scotch eggs, but just as delicious. I am not the worlds biggest fan of black pudding and when I eat it, it needs to be good quality as it can be too dry.
Scotch eggs are a very English thing and you will find them in most supermarkets and yes, confession time, I have actually bought those. They aren’t the nicest to be honest, a little dry and a little tasteless, requiring lots of chutney or salt and pepper, even the gourmet ones that you get in well known supermarkets are not the best. Yes, if you go to your local farmers market, then you will be able to get a really nice one, but you also pay a premium for them.
When you make scotch eggs most people will deep fry them. I have found that if you use panko breadcrumbs then you get a good crumb on them and there is actually no need to deep fry them. Baking them in the oven does the job just as well and you get a nice good crunch to the scotch eggs. Which is what it is all about right?
The other good thing about these scotch eggs? If you take them to picnic, everyone else will want one, so you will need to guard them with your life! Although, looking out the window, it is cold and we are expecting torrential rain for the next day, which doesn’t quite scream picnic weather does it?! Still, we can but dream, and if all else fails, who says you need to actually leave the house to have a picnic? Put a blanket on the floor of the living room, put some chilled out music on, then tuck in.
If you don’t want to do that, then why not cook up a batch of these on a Saturday or Sunday and you have work lunches for the week, how awesome would that be? Just think, you’re sitting at your desk and working hard, then suddenly, boom – lunch time and you have one (maybe two?) of these in your lunch box in the fridge and you have a lunch which not only saves you money, but will be the envy of your work colleagues. So definitely give these a go. I promise you won’t regret it.
Talking of work lunches or lunches and picnics in general, did you see this Smoked Mackerel Pate which I put on? Easy and delicious to make.Print
Black Pudding Scotch Eggs
- Prep Time: 30 hours
- Cook Time: 35
- Total Time: 1 hour
- Yield: 6 eggs 1x
- 6 eggs
- 220 grams good quality black pudding (blitz in a food processor to make crumbs)
- 500g pork mince
- 1/2 teaspoon dried chilli flakes
- 1 tsp mixed dry herbs
- 10 turns of a salt grinder
- 15 grinds of a black pepper grinder
For the coating/crumb:
- 100g panko breadcrumbs
- 100g plain flour
- 1 egg beaten
- Boil your 6 eggs until soft boiled – about 3 – 4 minutes. Remove from heat and run under cold water to cool down, then leave in a bowl filled with cold water.
- Place the black pudding, pork mince, dried herbs, dried chilli flakes, salt and pepper and mix together really well using your hands.
- Wash your hands, then peel your eggs and set them aside.
- Divide your black pudding mixture into about 6 batches of 120g balls.
- Take one ball of mixture and roll it into an oval shaped patty. Carefully pick it up and place it in your hand.
- Place the boiled egg in the middle of the patty mixture. Carefully and gently close the patty mixture so that the egg so it is completely covered by the mixture. Don’t squash it too much otherwise you will break the egg, just gently pat it down to join it together. Place the egg on a plate and set aside.
- Repeat this process for all the eggs until your sausage mixture is used up.
- Once all the eggs are coated, place them it the fridge for about 30 minutes to chill and cool down. This also helps prevent the inside of the egg cooking when you bake it.
- Preheat your oven to 180 degrees without fan.
- Line a large baking tray with greaseproof paper and spray with non stick spray.
- After 30 minutes, set up your bowls for the coating. In one bowl place the flour, then in another bowl place the egg mixture, then in the third bowl out the breadcrumbs.
- Take the eggs out the fridge, and roll each one in first the flour, then the egg and finally coat it throughly in breadcrumbs.
- Place each covered egg onto a well greased and lined large baking tray.
- Spray all the eggs with some olive oil and then cook in the oven for about 30 minutes until brown and crisp on the outside.
- Remove from the oven and allow to cool or tuck in straight away.
- Store in the fridge if not eating them straight away once cooled down.
If you want to make these without black pudding, just leave out the black pudding mixture and add an extra 250g of pork mince.
If you want to deep fry these, feel free, but I am not sure how to do that.