Black Pudding Scotch Egg Recipe
When cool enough to handle shell the eggs. 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. Pin On Recipes To Cook Traditionally scotch eggs are made using sausage mince with the cases removed. Black pudding scotch egg recipe . Season the mixture well and divide into 6 patties. Meanwhile prepare the remoulade. Mould the black pudding around the egg sealing the joins well. Coat each ball with flour egg wash and breadcrumbs deep fry at 160 180c 310 350f until cooked through. Simmer for 2 3 minutes then drain and cool under cold running water. Cut each scotch egg in half and arrange on warmed plates with spoonfuls of the beetroot relish. Drain on kitchen paper. Wrap each ball of mix around an egg and form into neat spheres. Scotch eggs were reputedly invented in london in 1738 and are still served as a popular snack or picnic food all around the world today. ...