The perfect picnic food, Scotch eggs are deliciously soft and crunchy.
- 8 Eggs
- 1tbsp Sunflower oil
- 1 Small onion, finely chopped
- 4 tblsp Finely chopped apples
- 400g Pork sausage meat
- 200g Black pudding, casing removed and crumbled
- Sea salt and freshly ground black pepper
- To Finish:
- 2 Eggs
- 2 tblsp Cream
- 50g Seasoned flour
- 100g Dried breadcrumbs
- Sunflower oil for deep-frying
- Fresh watercress sprigs, to garnish
- To prepare the soft-boiled eggs, put the eggs in a pan of water and bring to a simmer, then cook for 5½ minutes for soft-boiled.
- Put into a bowl of iced water to prevent them cooking any further, and then peel off the shells. Set aside until needed.
- To make the filling, heat the oil in a non-stick frying pan and sauté the onion until softened but not coloured. Stir in the apple and cook for another minute or two.
- Remove from the heat and leave to cool, and then mix in the sausage meat.
- Fold in the black pudding trying not to break it up too much and season to taste. Beat the eggs in a shallow dish with the cream.
- Take a couple of tablespoons of the black pudding and sausage mixture and use to shape around the egg, then dust in the seasoned flour.
- Dip in the egg mixture and then roll in the dried breadcrumbs. Arrange on a tray, then cover with cling film and chill until needed.
- When ready to serve, heat the sunflower oil in a deep-fat fryer to 180°C and cook the scotch eggs for 4-5 minutes or heated through, crisp and golden brown.
- Drain on kitchen paper, then cut each one in half and arrange on warmed plates.