tThe Scotch Egg is such a perfect outdoor snack it could have been plucked straight from a tree. Born out of necessity for food on the go when road travel became popular in the 18th century, it has changed little over the years for good reason. Its natural habitat is the basket, nestled with napkins, shrimp cocktail chips, and a cold bottle of fizz. This recipe gives you the best version of a Scotch Egg, with a soft yolk to serve as its own sauce and the depth of flavor of black pudding studded with juicy sausage meat to create something special.
Makes 4 eggs
black pudding or Scottish white pudding 160g
premium pork sausage meat 160g
rosemary 2 sprigs, leaves finely chopped
sea salt 2g
organic eggs 5 medium, at room temperature
semi-skimmed milk 50ml
panko (Japanese bread-crumbs† 150g
Crumble the black or white pudding into the sausage meat, add the rosemary and sea salt and grind in some white pepper. Mix well, then weigh 80 g balls and refrigerate.
Add enough water to a saucepan to cover 4 of the eggs and bring to a boil. Carefully place the eggs in and cook for 5 minutes 50 seconds, then remove the eggs and place in a bowl of water with plenty of ice. Let the eggs cool completely for 5 minutes, then peel off the shell and dry the eggs.
Put the flour in a bowl; beat the last egg with the milk in another; Then, crush some of the breadcrumbs in your hands a bit for texture, and put it in a third bowl. Flatten each sausage ball and wrap evenly around each egg, making sure the egg is snug and covered with the meat. Dip each egg in the flour, dust off the excess, then dip into the egg-milk mixture and finally roll in the breadcrumbs to coat.
Preheat the oven to 170C fan/gas mark 5; at the same time, heat enough vegetable oil to cover the eggs in a pan to 180C. Fry the eggs for 1 minute and 30 seconds until golden brown. Place the eggs on a baking tray and bake for 5 minutes. Let rest for 1 minute before serving.
Calum Franklin is head chef at Holborn Dining Room