Black pudding Scotch eggs
- High in protein: Black pudding Scotch eggs are a great source of protein, which is essential for building and repairing tissues in the body.
- Rich in iron: Black pudding is known for its high iron content, which is important for the production of red blood cells and oxygen transportation.
- Good source of vitamins and minerals: Black pudding contains various vitamins and minerals, including vitamin B12, zinc, and magnesium.
- Low in carbohydrates: Black pudding Scotch eggs are a low-carb option, making them suitable for those following a low-carb or ketogenic diet.
- High in healthy fats: The eggs used in this recipe provide healthy fats, which are essential for proper brain function and hormone production.
- Gluten-free: As black pudding is typically made from grains, it is naturally gluten-free, making it a suitable option for those with gluten sensitivities or celiac disease.
- Rich in antioxidants: Black pudding contains antioxidants that help protect the body against free radicals and oxidative stress.
- 6 large eggs
- 300g black pudding
- 150g fresh breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Boil the eggs: Place the eggs in a pot of boiling water and cook for 6-7 minutes for a slightly soft yolk. Once cooked, transfer the eggs to a bowl of ice water to cool.
- Prepare the black pudding mixture: Remove the skin from the black pudding and crumble it into a bowl. Add the breadcrumbs, parsley, smoked paprika, dried thyme, salt, and pepper. Mix well until combined.
- Wrap the eggs: Divide the black pudding mixture into six equal portions. Take each portion and flatten it in your hand. Place a boiled egg in the center and carefully wrap the black pudding mixture around the egg, making sure it is fully covered.
- Cook the Scotch eggs: Heat a deep pan with oil over medium heat. Carefully place the wrapped eggs into the hot oil and cook for 4-5 minutes, turning occasionally, until the black pudding is crispy and cooked through.
- Serve and enjoy: Remove the Scotch eggs from the pan and drain on a paper towel to remove any excess oil. Serve them warm or at room temperature with your favorite dipping sauce or salad.
Tips and Recommendations
- When boiling the eggs, make sure to slightly undercook them to achieve a soft yolk after frying.
- Experiment with different seasonings and spices to customize the flavor of your Scotch eggs.
- Serve the Scotch eggs as a delicious appetizer, snack, or even as a main dish with a side of salad or vegetables.
- Make sure to fully wrap the black pudding mixture around the eggs to prevent any leakage during frying.
- Use a digital thermometer to ensure the oil reaches the right temperature for frying the Scotch eggs (around 350°F).
- To make the recipe more convenient, you can prepare the black pudding mixture and boil the eggs in advance, and then assemble and cook the Scotch eggs when ready to serve.
- Store any leftover Scotch eggs in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer for a crispy texture.