How to Make Black Pudding Scotch Eggs Recipe

Old-Fashioned Scotch Eggs

We've fallen hard for scotch eggs—the gastropub staple—cooked eggs swaddled in sausage meat, then breaded and fried.

Recipe Summary Old-Fashioned Scotch Eggs

Here is an old family recipe for this hearty egg and sausage dish. This dish is high in fat so it's best if eaten only as a special treat

Ingredients | Black Pudding Scotch Eggs Recipe

6 eggs

1 pound pork sausage, formed into 6 patties

4 eggs, beaten

2 cups seasoned bread crumbs

1 quart vegetable oil for frying

Directions

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.

In a large deep skillet heat about 1 inch of vegetable oil until hot.

Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Info | Black Pudding Scotch Eggs Recipe

Servings: 6 Yield: 6 eggs

TAG : Old-Fashioned Scotch Eggs

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