Black Pudding Scotch Egg by @thenottychef

38 min

4 servings

🥚

5 eggs

Eggs

🍖

250 g

Pork and fennel sausage

🍖

250 g

Black pudding

🌾

100 g

Flour

🥖

100 g

Breadcrumbs

🫗

Oil

🧂

Salt

🥫

HP sauce

  1. Add

    Bring water in the saucepan to a simmer and gently add 4 eggs.

  2. Cook

    Cook the 4 eggs for 4.5 minutes, then transfer them to ice-cold water.

  3. Chill

    Chill the eggs for 5 minutes and carefully peel them.

  4. Place

    Remove the sausage from its casing and place the 250 g pork and fennel sausage in the mixing bowl.

  5. Crumble

    Crumble 250 g black pudding into the sausage and mix until evenly combined.

  6. Place

    Place flour on one plate and breadcrumbs on a second plate.

  7. Beat

    Beat the remaining egg on the third plate to make the egg wash.

  8. Flatten

    Flatten one quarter of the sausage mixture into a thin round with your hands.

  9. Seal

    Place one peeled egg in the centre and seal the sausage mixture evenly around it.

  10. Roll

    Roll the coated egg in flour and shake off the excess.

  11. Dip

    Dip the floured egg in beaten egg, then coat it completely with breadcrumbs.

  12. Repeat the coating process for the remaining 3 eggs.

  13. Heat

    Heat frying oil in the deep fryer to 170°C (340°F).

  14. Fry

    Fry the Scotch eggs for 7–8 minutes, turning until golden brown on every side.

  15. Transfer

    Transfer the fried eggs to a wire rack and season with salt.

  16. Slice

    Slice each Scotch egg in half and serve with HP sauce.

Black Pudding Scotch Egg by @thenottychef

38 min

4 servings

🥚

5 eggs

Eggs

🍖

250 g

Pork and fennel sausage

🍖

250 g

Black pudding

🌾

100 g

Flour

🥖

100 g

Breadcrumbs

🫗

Oil

🧂

Salt

🥫

HP sauce

Preparation Steps

  1. Step 1/16

    Bring water in the saucepan to a simmer and gently add 4 eggs.

    🥚eggs
    🍲saucepan
    🥄slotted spoon

  2. Step 2/16

    Cook the 4 eggs for 4.5 minutes, then transfer them to ice-cold water.

    🥚eggs
    🍲saucepan
    🥄slotted spoon

  3. Step 3/16

    Chill the eggs for 5 minutes and carefully peel them.

    🥚eggs
    🔪knife

  4. Step 4/16

    Remove the sausage from its casing and place the 250 g pork and fennel sausage in the mixing bowl.

    🍖pork and fennel sausage
    🥣mixing bowl

  5. Step 5/16

    Crumble 250 g black pudding into the sausage and mix until evenly combined.

    🍖pork and fennel sausage
    🍖black pudding
    🥣mixing bowl

  6. Step 6/16

    Place flour on one plate and breadcrumbs on a second plate.

    🌾flour
    🥖breadcrumbs
    🍽️plate

  7. Step 7/16

    Beat the remaining egg on the third plate to make the egg wash.

    🥚eggs
    🍽️plate

  8. Step 8/16

    Flatten one quarter of the sausage mixture into a thin round with your hands.

    🍖pork and fennel sausage
    🍖black pudding

  9. Step 9/16

    Place one peeled egg in the centre and seal the sausage mixture evenly around it.

    🥚eggs
    🍖pork and fennel sausage
    🍖black pudding

  10. Step 10/16

    Roll the coated egg in flour and shake off the excess.

    🌾flour
    🍽️plate

  11. Step 11/16

    Dip the floured egg in beaten egg, then coat it completely with breadcrumbs.

    🥚eggs
    🥖breadcrumbs
    🍽️plate

  12. Step 12/16

    Repeat the coating process for the remaining 3 eggs.

    🥚eggs
    🍖pork and fennel sausage
    🍖black pudding
    🌾flour
    🥖breadcrumbs
    🍽️plate

  13. Step 13/16

    Heat frying oil in the deep fryer to 170°C (340°F).

    🫗frying oil

  14. Step 14/16

    Fry the Scotch eggs for 7–8 minutes, turning until golden brown on every side.

    🫗frying oil
    🥄slotted spoon

  15. Step 15/16

    Transfer the fried eggs to a wire rack and season with salt.

    🧂salt
    🥄slotted spoon
    ✨wire rack

  16. Step 16/16

    Slice each Scotch egg in half and serve with HP sauce.

    🥫HP sauce
    🔪knife
    🍽️plate

Composition

Ingredients

Types

Eggs, Meat, Grains, Seasonings, Condiments

Ingredients

Eggs, Pork and fennel sausage, Black pudding, Flour, Breadcrumbs, Oil, Salt, HP sauce

Notes

Eggs (4 soft-boiled, 1 beaten for crumbing), Pork and fennel sausage (removed from casing), Black pudding (crumbled), Oil (for frying, amount not given), Salt (to season after frying, amount not given), HP sauce (for serving, amount not given)

Allergens

Egg, Gluten

Dietetics

Dietary regimen

High Protein, Low Sugar

Calories

610 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 38g, Fat: 36g, Fiber: 2g, Sugars: 3g, Saturated Fat: 11g

Nutritional Information

Minerals

Iron: 7.2mg, Sodium: 1180mg, Zinc: 4.8mg, Phosphorus: 340mg

Vitamins

Vitamin B12: 4.1µg, Vitamin D: 2.1µg, Vitamin B6: 0.5mg, Folate: 76µg

Preparation

Time Information

Preparation

30 minutes

Cooking

8 minutes

Overall

38 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

saucepan, mixing bowl, plate, slotted spoon, wire rack, knife

Appliances

Stove, Deep fryer

Type

Type

Type Of Dish

Main Course, Starter, Snack, Breakfast

Occasions

Breakfast, Brunch, Lunch, Dinner, Party, Picnic

Origin

Source

Platform

instagram

Original Creator

@thenottychef

Origin

Cuisine

British, English, Scottish

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Crunchy, Tender, Soft-Centred, Crumbly

Flavors

Savory, Rich, Meaty, Salty, Herbal, Spiced

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely,Store in an airtight container at 4°C or below), freezer : 30 days (Wrap individually,Freeze in an airtight container,Reheat until piping hot)