Black Pudding Scotch Eggs with Apple Chutney Recipe – St. Patrick's Day Recipe
I'm convinced this is the most underrated St. Patrick's Day dish out there. Soft-boiled eggs wrapped in savory Irish black pudding, fried golden, paired with a warm spiced apple chutney.
Ingredients
Main ingredients
- large eggs 6 pieces
- Irish black pudding 18 oz
- all-purpose flour 1 cup
- panko breadcrumbs 2 cups
- apples (Granny Smith) 2 pieces
- yellow onion 1 pieces
- raisins 1 cup
- brown sugar 1 cup
- apple cider vinegar 1 cup
- vegetable oil 2 cups
Seasonings/Sauce
- salt 2 tsp
- black pepper 1 tsp
- ground ginger 1 tsp
- ground cinnamon 1 tsp
- English mustard 2 tbsp
Nutrition summary
Carbohydrates
24 g
25%
Protein
15 g
15%
Fat
24 g
60%
Cooking steps
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1
Soft-boil the eggs: Gently lower eggs into boiling water and simmer for 7 minutes. Immediately transfer to ice water for at least 5 minutes, then peel carefully—this ensures a runny center after frying.
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2
Prepare the black pudding shell: Crumble Irish black pudding into a bowl. Shape a flat patty in your hand, then wrap each peeled egg fully. Chill wrapped eggs for 20 minutes to firm up the sausage and prevent splitting during frying.
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3
Bread the eggs: Roll each black pudding-wrapped egg in flour, then in beaten egg (use 2 eggs if needed, not listed), and finally coat with panko breadcrumbs. Press crumbs gently for extra crunch.
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4
Deep-fry: Heat vegetable oil to 350°F. Fry Scotch eggs in batches for 4–5 minutes until the exterior is dark golden and crispy. Chef's tip: Let fried eggs rest on a rack for 3 minutes before slicing—this keeps yolks runny and shell crisp.
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5
Make the apple chutney: While eggs fry, dice apples and onion. Combine with raisins, brown sugar, cider vinegar, ginger, cinnamon, salt, and pepper in a saucepan. Simmer uncovered for 20–25 minutes until the chutney is thick and glossy—stir occasionally for even reduction.
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6
Serve: Spoon warm apple chutney onto serving plates. Slice Scotch eggs in half, placing them over chutney, and garnish with a dab of English mustard for classic St. Patrick’s Day flair.
Personalized Q&A
Q. What makes this dish authentically Irish-inspired?
The use of Irish black pudding as the wrapping sets this dish apart from typical Scotch eggs, delivering classic Irish savory flavors. Paired with a spiced apple chutney and English mustard, the recipe features ingredients and techniques commonly found in traditional Irish cuisine and pub fare.
Q. How do I know when the Scotch eggs are perfectly cooked?
For the ideal contrast of crisp shell and soft yolk, aim for a golden-brown exterior after frying and allow the eggs to rest on a rack for 3 minutes before slicing. The yolk should stay slightly runny while the black pudding is cooked through and the crumb is crunchy.
Q. Can I substitute the Irish black pudding with another sausage?
You may substitute with another quality savory sausage like breakfast sausage, but it won't provide the unique richness and earthiness found in Irish black pudding. For authentic flavor, try sourcing real black pudding from Irish butchers or specialty grocers.
Q. How many calories are there per serving and is it high in protein?
Each 140g serving provides about 390 kcal, with 15g protein, 24g fat, and 24g carbohydrates. Fat makes up 60% of the calories, protein 15%, and carbs 25%. It’s a balanced appetizer—protein-rich but also indulgently rich.
Q. Can these Scotch eggs and chutney be made ahead of time?
You can make the apple chutney up to 3 days ahead and refrigerate. The Scotch eggs are best eaten fresh, but can be fried and chilled for up to 24 hours—reheat in a 350°F oven for 10 minutes to restore crispness. Avoid freezing as texture may suffer.
