Black Rock Scotch Egg

Black Rock's Scotch Egg is one of the best about. Here's how to make it at your bar. 

Photography: Matt Hastings 


24 de-shelled soft-boiled eggs

1kg sausage meat

500g black pudding

1 uncooked egg

Salt and pepper to taste

1 teaspoon paprika powder and spice mix

6 egg yolks

Bowl breadcrumbs

Bowl water


To make the soft-boiled eggs boil three litres of water with a heavy pinch of salt and a tablespoon of bicarb. When water is boiling

add the eggs and boil for one minute 30 seconds with the lid on. Remove from the heat and leave lid for six minutes and 30 seconds.

Strain the eggs and immediately place in ice water. NB: this works best in smaller batches, so ideally do in batches of 12.

Peel the eggs and put to one side. In a bowl mix the sausage meat, black pudding, seasoning and raw egg well. Wet your palms

to stop the meat from sticking. Take an egg-sized lump of meat mix and flatten it in your hand. Wrap it around your soft-boiled

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egg, carefully ensuring there are no gaps and you have a smooth surface.

Roll the scotch eggs in egg yolk and then in breadcrumbs. Store in a baking paper-lined hotel pan.

BR Brown Sauce

1 punnet pitted dates (remove the kernel)

1 onion, chopped

2 garlic cloves, chopped

1 chilli, deseeded and chopped

Juice of one orange

2 green cooking apples, peeled, cored and chopped into cubes

150ml cider vinegar

75g golden syrup

20g pomegranate molasses

10 tomatoes, chopped up

1 teaspoon of salt

500ml water

Add all ingredients to a pot, bring to a boil and then simmer for one hour. Taste – if it is too sour add more syrup, if too sweet add

vinegar. Leave to cool for 30 minutes. Blend until a smooth paste and decant into sterilised kilner jars while warm.

Black Rock Scotch Egg