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Three Crowns Scotch Egg

This is the Three Crowns take on Scotch eggs, and very popular it is too! You’ll find this dish as a starter on the ‘pub classics’ section of the menu, served with a dressed leaf salad and homemade piccalilli.

Serves 4

Ingredients:

4 x medium free-range eggs

250g sausage meat

25g black pudding

1 tablespoon chopped parsley

Salt and black pepper

125g seasoned flour

2 x beaten eggs

125g breadcrumbs (we use panko crumbs)

Vegetable oil for frying

Method:

  1. Bring a saucepan of water to the boil and add the four whole eggs. Gently boil for 5 minutes, remove and place in iced water. Remove shell when cold and set to one side.
  2. Mix the sausage meat and black pudding together, season well.
  3. Divide the meat mixture into four and flatten out into ovals approximately 12cm x 7cm.
  4. Place each egg onto the meat oval and wrap the mixture around ensuring the coating is smooth, even and fully covers the egg.
  5. Roll each meat-coated egg in the seasoned flour, dip until evenly coated in the beaten egg and then roll in the breadcrumb mixture until completely covered in the crumb mix.
  6. Deep fry for 1 minute at 180ºC then place on a pre-heated baking tray in a pre-heated 170ºC oven for 4 minutes. If you don’t have a deep fat fryer, shallow fry in a pan until the breadcrumbs are lightly browned.
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