Manchester Egg
A crisp, golden scotch egg variation wrapping a sharp pickled egg in rich Bury black pudding and seasoned sausage meat.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Deep saucepan or deep fat fryer
- •Slotted spoon
- •Kitchen paper
- •Three shallow bowls
- •Greaseproof paper
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30 g
- carbs
- 28 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 480 kcal
Instructions
- 1
Pat the pickled eggs completely dry with kitchen paper so the meat adheres properly.
- 2
Mix the crumbled black pudding, sausage meat, sage, mustard, salt, and pepper in a bowl until evenly combined.
- 3
Divide the sausage meat mixture into four equal portions.
- 4
Flatten each portion into a thin, round disc on a sheet of greaseproof paper.
- 5
Dust a pickled egg lightly with plain flour, then wrap the meat mixture around it, sealing any gaps.
- 6
Repeat with the remaining three pickled eggs and meat portions.
- 7
Set up three shallow bowls with plain flour, beaten eggs, and panko breadcrumbs.
- 8
Roll each wrapped egg in flour, dip into beaten egg, and roll in breadcrumbs to coat thoroughly.
- 9
Heat the vegetable oil in a deep saucepan over medium heat until it reaches 170°C.
- 10
Lower the eggs carefully into the oil and fry for 7 to 8 minutes until deep golden brown.
- 11
Lift out with a slotted spoon, drain on kitchen paper, and leave to cool slightly before slicing.
Chef's tips
Ensure the pickled eggs are completely dry before wrapping to stop the meat shell splitting. Maintain a steady oil temperature of 170°C so the sausage cooks through without burning the breadcrumbs. Bury black pudding provides the ideal authentic texture and spiced flavour for the outer layer.
Ingredient substitutions
- Bury black pudding → standard quality black pudding
- Cumberland sausage meat → plain British pork sausage meat
- panko breadcrumbs → golden dried breadcrumbs
Storage
Store cooked Manchester eggs in an airtight container in the fridge for up to 2 days.
Reheating
Reheat on a baking tray in a fan oven at 180°C for 10 minutes until crisp and heated through.
Common mistakes to avoid
- •Leaving moisture on the pickled eggs, causing the coating to separate during cooking.
- •Frying at too high a temperature, which burns the crumbs before the sausage meat cooks through.
- •Leaving air gaps when sealing the meat layer around the egg.
Serving suggestions
Cooked Manchester Egg?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from North West England
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
