Beery Scotch Eggs
Served either as a snack or a meal itself, there is something rather wonderful about cutting open a well made Scotch Egg and watching the runny yolk make a break for freedom, and this one is even better as they are Beery Scotch Eggs. Feel free to muck about with this recipe as much as you like (but keep the beer!). If you don’t like Black Pudding, no problem, just substitute it for more sausage meat. Fancy a bit of spice? Pop in some Chorizo or smoked Toulouse Sausage. Vegetarian? Use a Falafel mixture instead. The choice is yours!
- 3 Medium Eggs at room temperature
- 1/2 Medium Onion (50g) Very finely chopped
- 1/2 Teaspoon Chilli flakes
- 1/2 Tablespoon Each of finely chopped Thyme, Sage, Parsley and Mint
- 1 Teaspoon finely ground Black Pepper
- Small knob of unsalted butter
- 1 litre grapeseed or groundnut oil, plus a little extra for greasing
- 50g (2oz) Black Pudding at room temperature, finely chopped
- 100g (3.5oz) Sausage meat at room temperature
- 100ml (3.5 fl oz) Ten Fifty Ale (there’s 500ml in a bottle so you can drink the rest)
- 2 tablespoons milk
- 50g (2oz) Plain flour
- 100g Panko Breadcrumbs
- Beer Mustard to serve (Try this recipe from Rosie Makes Jam, its the best)
Put on a saucepan of salted water to boil and fill a large bowl with cold water and put ice cubes in it.
Place two of the eggs in the boiling water for 4 1/2 minutes, remove with a slotted spoon and put straight into the iced water.
Gently fry the onion, pepper, chilli and herbs in the butter over a low heat for about 7-8 minutes until softened. Keep the heat low so the onions don’t burn. Once cooked place the onion and herb mixture in a bowl lined with paper towel and pop it in the freezer for ten minutes to cool down.
Once cooled take it out of the freezer and remove the paper towels. Rub your hands with a little oil and squidge the black pudding and sausage meat together (if you have kids they will love this bit so get them to help you), along with the onion mix. Slowly add the beer a splash at a time, you may not need all of it, making sure you don’t make the paste too sloppy and that there are still small chunks of black pudding. Pop the whole bowl into the freezer for around 20 minutes to infuse and firm up.
Peel the now chilled boiled eggs.
Whisk together the remaining egg and the milk and pour into a medium-sized shallow bowl, and put the flour and breadcrumbs onto two separate plates.
Take a 30cm piece of clingfilm, lightly oil it then place half of the meat mixture on it. Lightly flour one of the peeled eggs and place it in the centre of the meat mixture. Next, using the clingfilm, very gently mould the mixture around the egg, twisting the clingfilm closed once you’re done.
Repeat with the other egg and pop them back in the freezer for another ten minutes to firm up again.
Heat the oil in a large pan or deep fat fryer if you have one, to 170 Celsius.
Remove the eggs from the freezer, unwrap them and roll them in the flour, then the egg/milk mixture and finally the breadcrumbs. Repeat this again at least once more for each egg.
Using a slotted metal spoon, carefully lower the eggs into the hot oil and fry for about 8 minutes, turning occasionally until golden brown and the internal temperature of the meat is 69 Celsius. The eggs will continue to cook once removed. Be careful not to probe too deep with your thermometer and pierce the egg…
Finally place the eggs on paper towels to drain and slightly cool. To serve, cut in half and accompany with your sauce of choice – Do try Rosie’s Easy Mustard as it continues the beer theme, but will leave you with less to drink!