Ingredients with Measurements:
- 4 large eggs
- 1 lb black pudding, crumbled
- 1 cup breadcrumbs
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tsp salt
- 1 tsp black pepper
- 1 cup all-purpose flour
- 2 cups vegetable oil for frying
Special equipment needed:
- Large pot for boiling eggs
- Deep fryer or heavy-bottomed pot for frying
Step-by-step instructions:
1. Place the eggs in a pot of cold water and bring to a boil. Boil for 6 minutes, then remove from heat and place in a bowl of ice water to cool.
2. Peel the eggs and set aside.
3. In a large bowl, mix together the black pudding, breadcrumbs, thyme, rosemary, salt, and pepper.
4. Divide the mixture into 4 equal portions.
5. Flatten each portion into a disc and wrap around each egg, making sure to cover the entire egg.
6. Roll each egg in flour, then dip in beaten egg, and roll in breadcrumbs to coat.
7. Heat the oil in a deep fryer or heavy-bottomed pot to 350°F.
8. Fry the eggs for 3-4 minutes or until golden brown and crispy.
9. Remove from the oil and drain on paper towels.
10. Serve hot or cold.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 600
Fat: 40g
Protein: 20g
Carbohydrates: 40g
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Black pudding can be substituted with any type of sausage or ground meat.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Thyme and rosemary can be substituted with any dried or fresh herbs.
Variations:
- Add chopped onions or garlic to the black pudding mixture for extra flavor.
- Use quail eggs instead of chicken eggs for bite-sized scotch eggs.
- Serve with a side of mustard or ketchup for dipping.
Tips and tricks:
- Make sure the eggs are completely cooled before wrapping in black pudding mixture to prevent the mixture from melting.
- Use a slotted spoon to remove the eggs from the oil to prevent them from breaking.
- If the black pudding mixture is too wet, add more breadcrumbs to thicken it.
Storage instructions:
Store leftover scotch eggs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat scotch eggs in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve scotch eggs on a platter with a side of mustard or ketchup for dipping.
Garnishes:
Garnish scotch eggs with chopped parsley or chives for a pop of color.
Pairings:
Pair scotch eggs with a cold beer or cider.
Suggested side dishes:
Serve scotch eggs with a side of coleslaw or potato salad.
Troubleshooting advice:
- If the black pudding mixture is too dry, add a beaten egg to moisten it.
- If the scotch eggs are breaking apart during frying, make sure the oil is hot enough and the eggs are coated evenly in breadcrumbs.
Food safety advice:
- Make sure the eggs are fully cooked before wrapping in black pudding mixture.
- Use a food thermometer to ensure the oil is at the correct temperature for frying.
Food history:
Scotch eggs originated in England in the 18th century and were traditionally made with sausage meat. Black pudding scotch eggs are a modern twist on this classic dish.
Flavor profiles:
Black pudding scotch eggs have a savory and slightly spicy flavor from the black pudding and herbs.
Serving suggestions:
Serve black pudding scotch eggs as an appetizer or snack. They are also great for picnics or packed lunches.
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Region: British