Enjoy eggs with a meaty taste

SCOTCH EGGS

By Aye Love Real Food

SINCE 2014 Aye Love Real Food has been producing handmade artisan scotch eggs from its kitchen in Ayrshire.

The key to Scotch Egg success at home is using the very best quality ingredients you can.

Aye Love Real Food uses free range rare breed pork from Nethergate Larder in Dunlop, eggs from Corriemains in Mauchline and, in this case, Stornoway black pudding from Charles MacLeod.

INGREDIENTS

Serves 1

2 eggs

50g good quality pork sausage meat 30g black pudding finely diced small bowl of flour

100g wholemeal bread crumbs cling film deep fat fryer and vegetable oil

METHOD

1 Boil 1 egg (approximately eight minutes for a gel like yolk).

2 While the egg is boiling mix the sausage meat and black pudding together and form into a ball. Place on cling film sheet and flatten to a circular shape big enough to cover the egg.

3 Remove the cooked egg from the pan and allow to cool under cold water.

4 Remove the shell and place the egg on top of the pork sausage mixture then wrap the meat around the egg ensuring the white is completely covered. Wrap in cling film and allow to chill in the fridge.

5 Heat the oil in the fryer to 180°.

6 In the meantime, beat the other egg for eggwash. Remove the clingfilm and coat the scotch egg in flour, then submerge in egg wash before applying the first coat of breadcrumb. Dip the scotch egg back in eggwash and breadcrumb again to ensure it is well coated before placing in the fryer for seven to eight minutes.

7 Serve hot with a warm tattie scone and hollandaise if you’re feeling indulgent or allow it to cool for the perfect picnic snack.