Published: by Absolutely Recipes, in the Meat recipes category.

Black Pudding Scotch Egg Recipe.

Ingredients:

4 large eggs
10.5 ounces (300g) black pudding, casing removed and crumbled
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups breadcrumbs
Vegetable oil, for frying
Salt and pepper, to taste

Recipe Instructions:

Prepare the Eggs:

Place the eggs in a saucepan and cover them with cold water.
Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the eggs simmer for 5 minutes for a slightly soft center or 6 minutes for a firmer yolk.
Remove the eggs from the saucepan and transfer them to a bowl of ice water to cool and stop the cooking process.
Once cooled, carefully peel the eggs and set them aside.

Prepare the Black Pudding Mixture:

In a bowl, crumble the black pudding, discarding the casing.
Season the black pudding with salt and pepper to taste.
Mix the black pudding together until it forms a cohesive mixture.

Assemble the Scotch Eggs:

Divide the black pudding mixture into four equal portions.
Flatten one portion in your palm to form a thin disc.
Place a peeled egg in the center of the disc and carefully mold the black pudding mixture around the egg, ensuring it is evenly coated and sealed.
Repeat this process for the remaining eggs and black pudding mixture.

Coat the Scotch Eggs:

Set up three bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
Roll each Scotch egg in the flour, shaking off any excess.
Dip the floured egg into the beaten eggs, ensuring it is fully coated.
Finally, roll the egg in the breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
Place the coated Scotch eggs on a plate or baking sheet and refrigerate for 30 minutes to set.

Fry the Scotch Eggs:

Fill a deep pot or skillet with vegetable oil, about 2 inches deep.
Heat the oil to 350°F (175°C).
Carefully lower the Scotch eggs into the hot oil using a slotted spoon or tongs.
Fry the Scotch eggs for about 6-8 minutes, turning occasionally, until they are golden brown and crispy.
Remove the Scotch eggs from the oil and drain them on a paper towel-lined plate.

Serve and Enjoy:

Once the Scotch eggs have cooled slightly, slice them in half to reveal the delicious black pudding center.

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