Black Pudding Scotch Egg

This dish for The Egg Award 2013 was entered by The Edinburgh Larder Bistro

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The Edinburgh Larder is a licensed cafe on Blackfriars Street, just off The Royal Mile and a bistro on Alva Street in Edinburgh's West End.

The Edinburgh Larder is passionate about excellent quality, seasonally fresh, locally sourced food. We specialise in creating our delicious range of food and drinks from a wide range of Scottish produce, sourcing as many free range ingredients as possible, and working with lesser-known but sustainable cuts of meat and fish.

Launched in 2009, The Edinburgh Larder Cafe has been included in The List's 2012 Food and Drink Guide Hit List, and has built a solid reputation as being the gem of the Royal Mile for seasonally fresh, locally sourced delicious food.

Their organic free-range Scottish eggs come from Phantassie in East Linton. They are also their supplier for vegetables too.  The Edinburgh Larder went on a supplier trip last month and paid them a visit, had a tour of their farm and had a bowl of soup with some of the guys who work there!




Black Pudding Scotch Eggs

Ingredients:

4 large free range eggs
300g Stornoway Black Pudding
200g organic sausage meat
2 sprigs of thyme, leaves removed and chopped
1/2 teaspoon of fennel seeds
1 teaspoon of English mustard
1 teaspoon of chilli flakes - optional
flour, whisked egg and breadcrumbs for coating



Method:

Cook eggs for 5 minutes 30 seconds in boiling water then transfer to iced water.

Blend the sausage meat and black pudding, add the fennel seeds, mustard and thyme and place in the fridge for an hour.

Sandwich two heaped tablespoons of the sausage and black pudding mixture between two sheets of cling film.

Roll to 5mm thick, remove the top sheet of cling film and carefully wrap around one of the eggs.  Ensure there is a tight seal and pinch off excess mixture.

Roll in flour, then whisked egg and cover in breadcrumbs.

Place in oil at 180c for 5 minutes then transfer to a 200c (400f, 180c Fan, Gas mark 6) oven for a further 5 minutes.

Allow to cool slightly, then slice, serve and enjoy with home made chutney, piccalilli or brown sauce and a seasonal salad.