Masterclass Scotch eggs

Masterclass Scotch eggs

With a crisp coating, slightly runny yolk and spicy black pudding for a bit of a twist, these are really special Scotch eggs

, 21 September 2015

(12 votes)

Masterclass Scotch eggs
  • 40 Mins

  • Serves: 4

  • Price: £1.32 per serving

Nutritional Info
Each 227g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1210kJ/289kcal.
  • 125g white bread (ideally, about three days old)
  • 6 large eggs
  • 400g Extra Special Traditional Pork Sausages, skins removed
  • 75g Chosen by you Black Pudding, skinned and finely chopped
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp plain flour
  • 1 tbsp milk
  • Sunflower oil, for deep frying
  • Heat the oven to 140C/120C Fan/Gas 1. Whizz the bread in a food processor or blender to make crumbs. Spread them on a baking tray and put in the oven for 10 minutes. Leave to cool.

  • Meanwhile, heat a pan of water to a gentle boil. Add 4 of the eggs, bring back to the boil and simmer for 6 minutes. Pour out the hot water, and leave the pan under cold running water until the eggs are cool to the touch. Remove the shells.

  • Mix the sausage meat with the black pudding and thyme. Divide into 4 equal portions. Put each portion on a sheet of cling film, put another sheet on top, then use the palms of your hands to flatten the meat into 14cm rounds or patties.

  • Put the flour in a shallow dish and roll the peeled eggs in it. Put each egg on a pattie and wrap the meat around to cover. Press the edges down lightly to seal.

  • Lightly beat the remaining 2 eggs with the milk and put in a shallow dish. Put the crumbs in another dish. Coat the meat in the egg mixture then the crumbs. Chill for 30 minutes.

  • Heat the oil in a deep-fat fryer to 170C. Fry the Scotch eggs for about 10-12 minutes until crisp and golden. Put on a sheet of kitchen paper to drain off the oil.

    We’ve boiled the eggs for 6 minutes to get yolks with runny centres. If you prefer your yolks firmer, leave the eggs to simmer for an extra 3 minutes.

    Drying out the breadcrumbs in the oven makes a crisper coating when you deep-fry your Scotch eggs. If you’re short of time, use ready-dried Asda Breadcrumbs.

    Try replacing the black pudding with chopped chorizo or chopped herbs such as thyme or parsley, to add extra depth of flavour.

    When deep-frying, test if the oil is hot enough by dropping in a small cube of bread. If it turns golden within 10 seconds, the oil is ready to use.