Black Pudding Scotch Eggs: A Delicious & Unique Recipe

Oven baked chicken drumsticks: Is there anything more satisfying than biting into a perfectly crispy, juicy chicken drumstick? I think not! This recipe isn’t just about throwing some chicken in the oven; it’s about achieving that restaurant-quality tenderness and flavor right in your own kitchen. Forget greasy takeout; we’re talking about healthy, homemade goodness that will have everyone licking their fingers and begging for more.

Chicken drumsticks, a humble cut of meat, have been a staple in cuisines around the world for centuries. From simple roasted dinners to elaborate feasts, they represent comfort and nourishment. In many cultures, chicken is a symbol of prosperity and good fortune, making this dish not just delicious but also rich in tradition.

But why do people adore oven baked chicken drumsticks so much? It’s a symphony of textures and tastes! The crispy skin, achieved through our simple yet effective baking method, gives way to succulent, flavorful meat. Plus, let’s be honest, they’re incredibly convenient. Minimal prep time, easy cleanup, and a guaranteed crowd-pleaser – what’s not to love? Whether you’re feeding a family, hosting a game-day gathering, or simply craving a satisfying meal, these drumsticks are the answer. Get ready to experience chicken drumsticks like never before!

this Recipe

Ingredients:

• For the Black Pudding Mixture:
• 1 lb Black Pudding, casings removed
• 1/4 cup Breadcrumbs (Panko preferred for extra crispiness)
• 1 tbsp Fresh Thyme, finely chopped
• 1 tbsp Fresh Parsley, finely chopped
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Black Pepper
• 1 tbsp Dijon Mustard
• 1 large Egg, beaten
• For the Eggs:
• 6 large Eggs
• 1 tbsp White Vinegar (for poaching)
• For the Coating:
• 1 cup All-Purpose Flour, seasoned with salt and pepper
• 2 large Eggs, beaten
• 2 cups Breadcrumbs (Panko preferred)
• For Frying:
• Vegetable Oil, for deep frying
• Optional Garnishes:
• Fresh Parsley, chopped
• Sea Salt Flakes

Preparing the Black Pudding Mixture:

1. Crumble the Black Pudding: In a large bowl, crumble the black pudding with your fingers until it’s in small, even pieces. Make sure there are no large chunks remaining. This will ensure a smooth and consistent coating around the eggs.
2. Add the Flavorings: Add the breadcrumbs, thyme, parsley, nutmeg, black pepper, and Dijon mustard to the crumbled black pudding. The herbs will add a lovely freshness and the mustard a subtle tang that complements the richness of the black pudding.
3. Bind the Mixture: Pour in the beaten egg. Use your hands or a wooden spoon to thoroughly combine all the ingredients. The mixture should be moist enough to hold its shape but not too wet. If it seems too dry, add a teaspoon of water at a time until you reach the desired consistency. If it’s too wet, add a little more breadcrumbs.
4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will help the mixture firm up and make it easier to work with when coating the eggs. Chilling also allows the flavors to meld together.

Poaching the Eggs:

1. Prepare the Poaching Water: Fill a large, deep saucepan with about 3 inches of water. Bring the water to a gentle simmer – you should see small bubbles rising to the surface, but it shouldn’t be a rolling boil. Add the white vinegar to the water. The vinegar helps the egg whites coagulate quickly, preventing them from spreading out too much.
2. Crack the Eggs: Crack each egg into a small ramekin or bowl. This makes it easier to gently slide the egg into the simmering water.
3. Create a Vortex (Optional but Recommended): Use a spoon to gently swirl the water in the saucepan, creating a vortex. This helps the egg white wrap around the yolk as it cooks.
4. Poach the Eggs: Gently slide one egg at a time into the simmering water. Don’t overcrowd the pan; poach only 2-3 eggs at a time.
5. Cook to Perfection: Poach the eggs for 2-3 minutes for a runny yolk, or slightly longer if you prefer a firmer yolk. The cooking time will depend on the size of the eggs and the temperature of the water. The egg white should be set, but the yolk should still be soft and runny.
6. Remove and Cool: Use a slotted spoon to carefully remove the poached eggs from the water and place them in a bowl of ice water. This stops the cooking process and helps the eggs retain their shape. Let them cool in the ice water for at least 5 minutes.
7. Dry the Eggs: Gently remove the eggs from the ice water and pat them dry with paper towels. This is important to ensure that the black pudding mixture adheres properly.

Assembling the Scotch Eggs:

1. Prepare the Workstation: Set up a workstation with the chilled black pudding mixture, the cooled and dried poached eggs, the flour, the beaten eggs, and the breadcrumbs. Arrange them in that order for an easy assembly line.
2. Divide the Black Pudding Mixture: Divide the chilled black pudding mixture into 6 equal portions.
3. Coat the Eggs with Black Pudding: Take one portion of the black pudding mixture and flatten it into a disc in the palm of your hand. Place a poached egg in the center of the disc. Gently mold the black pudding mixture around the egg, ensuring that it is completely covered. Use your fingers to smooth out any cracks or seams. Repeat with the remaining eggs and black pudding mixture.
4. First Coating: Flour: Roll each black pudding-covered egg in the seasoned flour, making sure it is evenly coated. This helps the egg adhere to the next layer of coating.
5. Second Coating: Egg Wash: Dip each floured egg into the beaten eggs, ensuring it is completely covered. Let any excess egg drip off.
6. Third Coating: Breadcrumbs: Roll each egg in the breadcrumbs, pressing gently to ensure that the breadcrumbs adhere well. Make sure the entire surface is covered in breadcrumbs.
7. Chill Again (Optional but Recommended): Place the assembled Scotch eggs on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes. This helps the coating set and prevents the Scotch eggs from falling apart during frying.

Frying the Scotch Eggs:

1. Heat the Oil: Pour enough vegetable oil into a deep fryer or large, heavy-bottomed pot to reach a depth of at least 3 inches. Heat the oil to 325°F (160°C). Use a thermometer to monitor the temperature of the oil.
2. Fry in Batches: Carefully lower the Scotch eggs into the hot oil, frying in batches of 2-3 at a time to avoid overcrowding the fryer and lowering the oil temperature too much.
3. Fry Until Golden Brown: Fry the Scotch eggs for 6-8 minutes, or until they are golden brown and crispy on all sides. Turn them occasionally to ensure even cooking.
4. Drain on Paper Towels: Remove the fried Scotch eggs from the oil with a slotted spoon and place them on a plate lined with paper towels to drain off any excess oil.

Serving:

1. Rest Before Cutting: Allow the Scotch eggs to rest for a few minutes before cutting into them. This allows the yolk to set slightly and prevents it from running out completely when you cut into them.
2. Cut and Serve: Cut the Scotch eggs in half with a sharp knife to reveal the runny yolk.
3. Garnish (Optional): Garnish with fresh parsley and a sprinkle of sea salt flakes.
4. Serve Immediately: Serve the Black Pudding Scotch Eggs immediately while they are still warm and the yolk is runny. They are delicious on their own or with a side of mustard, chutney, or a green salad.

Tips for Success:

• Use High-Quality Black Pudding: The quality of the black pudding will greatly affect the flavor of the Scotch eggs. Choose a black pudding that you enjoy eating on its own.
• Don’t Overcook the Eggs: The key to a perfect Scotch egg is a runny yolk. Be careful not to overcook the eggs during poaching or frying.
• Keep the Oil Temperature Consistent: Maintaining a consistent oil temperature is crucial for even cooking and preventing the Scotch eggs from becoming greasy.
• Chill the Scotch Eggs Before Frying: Chilling the assembled Scotch eggs helps the coating set and prevents them from falling apart during frying.
• Be Gentle: Handle the poached eggs and assembled Scotch eggs with care to avoid breaking them.

Variations:

• Spicy Scotch Eggs: Add a pinch of cayenne pepper or chili flakes to the black pudding mixture for a spicy kick.
• Vegetarian Scotch Eggs: Replace the black pudding with a mixture of cooked lentils, mushrooms, and herbs.
• Different Breadcrumbs: Experiment with different types of breadcrumbs, such as Japanese panko breadcrumbs for extra crispiness or gluten-free breadcrumbs for a gluten-free option.
• Different Herbs: Use different herbs, such as sage or rosemary, to flavor the black pudding mixture.
• Serve with Different Sauces: Serve the Scotch eggs with different sauces, such as brown sauce, HP sauce, or a homemade aioli.

Conclusion:

And there you have it! These Black Pudding Scotch Eggs are truly something special, a delightful twist on a classic that will have everyone begging for more. I genuinely believe this recipe is a must-try for anyone looking to elevate their brunch game, impress guests at a party, or simply treat themselves to a truly decadent snack. The combination of the perfectly cooked egg, the savory black pudding, and the crispy breadcrumb coating is simply irresistible.

But why is this recipe a must-try? It’s more than just a Scotch egg; it’s an experience. The richness of the black pudding adds a depth of flavor that you just won’t find in your average Scotch egg. It’s a conversation starter, a culinary adventure, and a guaranteed crowd-pleaser. Plus, it’s surprisingly easy to make! Don’t let the fancy name intimidate you; with a little patience and this recipe, you’ll be whipping up these beauties in no time.

Now, let’s talk serving suggestions! These Black Pudding Scotch Eggs are fantastic on their own, but they also pair beautifully with a variety of accompaniments. I personally love serving them with a dollop of Dijon mustard or a spicy brown sauce for dipping. A side of crispy bacon or a fresh green salad also complements the richness of the eggs perfectly. For a more substantial meal, try serving them alongside some roasted potatoes or a hearty soup.

And the variations? The possibilities are endless! Feel free to experiment with different types of breadcrumbs for the coating. Panko breadcrumbs will give you an extra crispy crust, while seasoned breadcrumbs can add an extra layer of flavor. You could also try adding some chopped herbs, like parsley or chives, to the black pudding mixture for a pop of freshness. For a vegetarian option, you could substitute the black pudding with a mixture of mushrooms, lentils, and walnuts. Get creative and make it your own!

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experiences. So, gather your ingredients, put on your apron, and get ready to create some culinary magic. Don’t be afraid to experiment and have fun with it! Cooking should be an enjoyable process, and I hope this recipe brings you as much joy as it has brought me.

Once you’ve tried these Black Pudding Scotch Eggs, please, please, please share your creations with me! I’d love to see your photos and hear about any variations you’ve tried. You can tag me on social media or leave a comment below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love.

So, what are you waiting for? Go forth and conquer the kitchen! I promise you won’t regret trying this recipe. These Black Pudding Scotch Eggs are a guaranteed winner, and I know you’ll be making them again and again. Happy cooking! And remember, the key to a perfect Scotch egg is a perfectly runny yolk, so don’t be afraid to experiment with the cooking time until you achieve your desired consistency. Enjoy!