Rosemary’s Black Pudding, Lamb and Mint Scotch Eggs

Rosemary’s Black Pudding, Lamb and Mint Scotch Eggs

Rosemary Shrager's Scotch Eggs
Makes 8

Ingredients

  • 8 quail eggs
  • 180g of lamb mince
  • 90g of black pudding, diced
  • 10 fresh mint leaves, finely chopped
  • 1tsp fine sea salt
  • 150g plain flour
  • 2 large eggs, beaten
  • 200g panko breadcrumbs
  • Vegetable oil, for deep-frying

Method

Bring a small pan of water to the boil. Lower quail’s eggs into the water and cook them for 2 ½ minutes. Remove and immediately plunge the eggs into iced water to halt the cooking process. Peel them carefully and set aside.
Put the mince, black pudding & mint in a bowl and mix together. Season with salt, divide the mixture into 8 equal portions, then flatten out slightly. Wrap each portion around a peeled quail’s egg, using your hands to form an even coating.
Place the flour, beaten eggs & breadcrumbs into separate bowls. Roll each covered egg in the flour, tapping off any excess. Place in the beaten egg, then straight into the breadcrumbs, making sure there's an even coating. Repeat - to double coat each egg.
Half fill a large pan or a deep-fat fryer with vegetable oil and heat the oil to 170C. Preheat the oven to 170C/Fan 150/ Gas mark 3.
Add half the scotch eggs to the hot oil & deep-fry for 5-6 minutes until golden brown & crisp. Remove with a slotted spoon, draining off any excess oil & place on a baking sheet. Fry remaining eggs in the same way, then bake in the oven for 4 mins.