An Irish twist on a traditional scotch egg.
6 small/medium eggs
350g good quality black pudding chopped (I use Clonakilty)
200g sausage meat
70g plain flour seasoned with salt and black pepper
For the coating
1 egg beaten
1ltr of cooking oil for deep frying
Parsley for a garnish
1. Put the black pudding and sausage meat into a large bowl and mix until evenly combined, season with black pepper. Divide the mixture into 12 even-sized balls.
2. Fill a pot of water and add the 6 eggs, bring to a rolling boil and simmer for 3 minutes which should give you a nice soft yolk. Drain the eggs immediately and run them under the cold tap until cool and then peel off the shells and put the eggs aside.
3. Lay out three bowls. Put the bread crumbs into one, a lightly beaten egg into another and your flour in another (season your flour with salt and pepper).
4. Use two of the rough black pudding balls and flatten them out into discs of around 6cm in diameter. Place one disc in the palm of your hand, put your soft-boiled egg in the middle and then put the second disc on top. Shape the black pudding around the egg, into a nice oval shape, make sure you seal it very well. Repeat with the remaining black pudding and eggs.
5. Coat each shaped scotch egg with seasoned flour. Dip the scotch egg in the beaten egg mix and then roll it in the breadcrumbs. Place your scotch eggs in the refrigerator for half an hour to chill.
6. Fill a deep pot with 1 ltr of cooking oil(this oil can be used again) and heat to 170°c - 175°c. You can use a deep fat fryer if you have one. Fry 3 eggs at a time for 6–8 minutes, turn them so they are an even golden colour. Lift them out and rest on kitchen paper towels allowing them to cool for a few minutes, so as not to burn your mouth. Garnish with chopped parsley