Black Pudding Scotch Egg
Black Pudding Scotch Egg Say it: blak PUD-ing SKOTCH egg
Black Pudding Scotch Egg is a hearty British twist on the classic Scotch egg. A soft-boiled egg is encased in a layer of pork sausage meat mixed with crumbled black pudding, then coated in breadcrumbs and deep-fried until the outside is crisp and golden. Popular as a pub snack, picnic item or starter across England, especially in the Midlands and North where black pudding is a breakfast favourite, it delivers a satisfying contrast of runny yolk, spiced blood pudding and crunchy shell.
Black Pudding Scotch Egg
Black Pudding Scotch Egg
Pronounced blak PUD-ing SKOTCH egg
- Serves
- 4
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Bring a saucepan of water to a boil. Gently lower in the 4 eggs and boil for exactly 6 minutes for a runny yolk or 8 minutes for a firm yolk. Immediately plunge into a bowl of iced water to stop the cooking. Once cool, peel carefully and set aside.
In a bowl, combine the sausage meat, crumbled black pudding, thyme, black pepper, nutmeg and Worcestershire sauce. Mix thoroughly with your hands until evenly blended.
Divide the black pudding–sausage mixture into 4 equal portions. Flatten each portion into a thin patty on a piece of cling film.
Place a peeled egg in the centre of each patty and, using the cling film to help, mould the meat mixture evenly around the egg, sealing any gaps. Chill the coated eggs for 15 minutes.
Set up three shallow bowls. one with the flour, one with the beaten eggs, and one with the breadcrumbs.
Roll each coated egg first in flour, then in the beaten egg, and finally in the breadcrumbs, pressing gently so the crumbs adhere. For an extra-crispy shell, repeat the egg and breadcrumb steps.
Heat the vegetable oil in a deep heavy pot or fryer to 350°F (175°C). Carefully lower in 2 eggs at a time and fry for 4–5 minutes, turning occasionally, until deep golden brown and crisp.
Remove with a slotted spoon and drain on paper towels. Repeat with the remaining eggs. Allow to cool for 5 minutes before serving.
Regional variants
Some modern versions add mustard or chopped herbs to the sausage mix, while others use panko breadcrumbs for an even crunchier shell. In parts of northern England the black pudding ratio is sometimes increased for a stronger blood-pudding flavour.
Cook's notes
- Use room-temperature eggs for boiling to reduce cracking.
- Chilling the coated eggs before breading helps the meat stay firmly in place during frying.
- For a less rich version, use half the black pudding and increase the sausage meat accordingly.
Serve with
Mustard, brown sauce, or a simple green salad. A pint of bitter or cider is the classic drink pairing.
Make ahead and storage
The assembled, uncooked eggs can be kept covered in the fridge for up to 8 hours. Once fried, they are best eaten the same day but can be reheated in a 350°F (175°C) oven for 10 minutes.
