Black Pudding Scotch Eggs
4
25 minutes
If you’re looking for the ultimate Black Pudding Scotch Eggs with a perfectly runny yolk, this recipe by chef, James Peck delivers every time. Made with high‑quality sausage meat, rich black pudding, and a few expert tips, these homemade Scotch Eggs come out crisp on the outside, tender inside, and beautifully seasoned. They’re ideal for picnics, lunches, buffets, or any occasion where you want a standout British classic that impresses.
Method
-
1
Bring a pan of water to a boil. Boil your eggs for 5 minutes 15 seconds and then put straight into ice cold water. Once cooled, peel your eggs.
-
2
Cut up the black pudding into very small chunks. In a large bowl, mix the sausage meat and black pudding together, use your hands if needed to fully combine. Split the mixture into 4 equal balls. Using your hands, make a hole in the sausage meat and wrap each egg in the sausage meat so the egg is completely covered. Keep your hands wet to stop the meat sticking.
-
3
Set up 3 bowls on your work surface. In the first, put flour and season with salt and pepper. In the second, whisk in two eggs and add a drizzle of Mellow Yellow Rapeseed Oil. Finally, put panko breadcrumbs in the third.
-
4
Roll each scotch egg in the flour, egg and then breadcrumbs.
-
5
Pour Mellow Yellow oil into a small, deep saucepan, the oil should be deep enough to come just over halfway up each scotch egg. Bring the oil up to 150°C and deep fry each scotch egg for 7 minutes, turning halfway through cooking.
-
6
Season the egg yolk after cutting & enjoy!
Ingredients
-
4 medium eggs (plus 2 for egg wash)
-
360g quality sausage meat
-
227g quality black pudding
-
100g Japanese Panko bread crumb
-
Salt
-
Pepper
-
100g plain flour
-
350ml of Mellow Yellow Rapeseed oil for deep frying, (dependent on pan size)
