· 6 x Cacklebean Arlington White Eggs
· 448g of Traditional or Pork and Black Pudding Todenham Manor Farm Sausage meat divided into 112g (4oz) balls.
· 100g Plain Flour
· 300ml Milk
· 150g Panko Breadcrumbs
· Sea Salt
· Slotted Spoon
· 2 x mixing bowls
· Cooling Rack
· Deep fat fryer
1. Bring a pan of water up to the boil. Slowly add 4 of the eggs into the pan using a spoon and set a timer for 5 1/2 minutes. Adjust the heat source if necessary if the water is boiling too vigorously, this will reduce the chance of the shells cracking. Cool the eggs under a running cold tap or in iced water. Peel eggs carefully and place on paper towel to remove any excess water.
2. Using the palm of your hand press the sausage meat into a flat patty, once flat use your thumb to make an indentation and place the top of the egg in this dip. Mould the sausage meat around the egg until the meat evenly surrounds the egg.
3. Whisk together the remaining raw egg, flour, milk and salt. The mix should be consistency of a light batter, add more milk if needed. Dip the meat wrapped eggs in the mixture making sure they are fully coated and place on wire rack to remove any excess batter mix. Once excess mix has drained toss eggs in panko crumbs until fully covered. Allow to dry for 5 minutes and repeat process.
4. Heat Deep Fat Fryer to 170°c. Once up to temperature lower scotch eggs into oil and fry for 10 minutes making sure sausage meat is fully cooked through. Cut into quarters and sprinkle with sea salt and serve warm.
Recipe by: Diarmuid Rogan