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Scotch Duck Eggs made with Black Pudding

I'm always talking about how good Duck Eggs are! Omelettes are fluffier, sponge-cakes rise better and scrambled eggs taste creamier. Although the cholesterol level in them is a little higher than hen's eggs, they are worth the odd temptation as they just taste divine and we don't eat them too often!


A Scotch Egg consists of a boiled egg, wrapped in sausage meat, coated in breadcrumbs, and deep-fried. They are commonly eaten cold, typically with salad. Traditionally they are made with pork sausage meat and hen's eggs, but in many other countries, like Pakistan and India, they make a similar dish using spicy minced lamb. When I make these scotch eggs at home I always use duck eggs because the creaminess of the egg contrasts perfectly with the spicy black pudding. You can, of course, use normal hen’s eggs if you prefer.

My Ingredients:
4 free-range duck eggs
200g pork mince
200g black pudding chopped finely
freshly chopped parsley
Salt and freshly ground black pepper
100g flour seasoned with white pepper
1 Large egg beaten into 1 cup Milk
300g breadcrumbs
100g porridge oats
Vegetable oil, for deep frying

My Method:
1. Place the eggs, in their shells, in a pan of lightly salted water. Bring to the boil and simmer for about 6 mins. Drain and cool the eggs under cold running water, and peel.

2. Mix the pork mince with the black pudding in a bowl, add the parsley and season well with salt and freshly ground black pepper.

3. Divide into four and flatten each out into ovals about 5" long and 3" wide. If you place the mix between two pieces of clingfilm while you flatten them out, this will stop them sticking to everything!

4. Place each egg onto a sausage meat oval and wrap the sausage meat around each egg. Rub them well with your hands to make sure the coating is smooth and completely covers and seals in the egg.

5. Mix the porridge oats together with the breadcrumbs. Roll each egg: first in seasoned flour and then in the beaten egg-wash, making sure they are well coated.  Next roll in the mixed breadcrumbs to completely cover. Repeat this with each egg.

6. Heat the oil in a deep heavy-bottomed pan. You'll know it's ready when a wee chunk of bread sizzles and turns brown when dropped into it. Or set your chip pan fryer to 160*C.

7. Carefully place each scotch egg into the hot oil and deep-fry for 7 to 8 minutes, turning over, until golden and crisp and the sausage meat is completely cooked. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.

-You can also use this recipe with a full 400g of normal plain minced pork if you don’t like black pudding!

Enjoy!
zack

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The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.

It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.

“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”

Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.

Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.IrishFoodTours.ie

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