I love a scotch egg, they make me think of picnics and parties! I've updated the recipe to include black pudding which goes so well with a runny egg and has an almost breakfast feel. Shop bought eggs are fully cooked so I like that you have the luxury of deciding on your level of 'egg runnyness' when you make them yourself.
They really are quite simple to make, the tricky part is a) peeling the eggs and b) deciding if your stomach can handle more than one of these beasts.
500g lean minced pork
400g black pudding
8 medium eggs
300g white breadcrumbs
100g plain flour
Sea salt and freshly ground black pepper
Putting it all Together
Put the pork mince, black pudding and 50g breadcrumbs into a large bowl and mix until combined, season with salt and pepper. Divide the mixture into 12 even-sized balls.
Bring a large pan of water to the boil, add 6 of the eggs and cook for 6 minutes, which will give you a soft yolk. If you want a hard-boiled egg (although I'm not sure why you would) leave them in for about 9minutes. Dunk the eggs into an ice bath as they will carry on cooking otherwise. Once they are cool, peel the shell off.
You are now ready to coat. In three different bowls, put the flour and season it with salt and pepper, break two eggs into the next and beat them. Finally tip the breadcrumbs into the third bowl.
Take two of the black pudding balls you prepared earlier and flatten them with your palm. Put the egg on top of one disc and cover with the second before shaping around the egg. make sure there are no gaps. Dip the ball in the flour, in the egg, and in the breadcrumbs. Return to the egg and give a second crumb coating to the ball. out to rough discs, about 6cm in diameter. Place one disc in the palm of your hand, set a boiled egg in the middle, then top with the second disc. Mould the black pudding around the egg, sealing the joins well. Repeat with the remaining black pudding and eggs.
Heat a large quantity of oil in a deep pan. Very carefully lower 3 of the balls into the hot oil and fry for 6 minutes, turning regularly. Once golden and crisp pop them on some kitchen roll to drain before cooking the remaining three.
Leave to cool slightly before cutting in half, watch that egg in all its golden yellow gooeyness and marvel at the taste.