Name: Stornoway Scotch Eggs
Yield: Makes 12
Cuisine: British
Ingredients: 100 g mayonnaise; 12 local quail eggs; 1 tbsp whole grain mustard; 250 g Stornoway black pudding; Oil, to deep-fry; 4 large eggs, whisked gently; 300 g fresh breadcrumbs; 100 g flour

Preparation info

Makes
12

Difficulty
Medium

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This is Harris-based chef Chris Loye’s stunning creation, which he often serves as canapés at his pop-up restaurant on the west coast of Harris. He serves with a beetroot-flavoured mayonnaise, but also suggests one zapped with some wholegrain mustard instead.

Ingredients

12 local quail eggs
250 g Stornoway black pudding
4 large eggs, whisked gently

Method

Boil a pan of water, add the quail eggs and continue to boil for 1 minute 45 seconds for white shell and for 2 minutes if the shell is speckled. Remove the eggs, refresh in cold water and peel the shells gently before fully cold to ensure the shell comes off easily.

Chop the black pudding and put in a food processor to blitz briefly.

Add a little of the whisked eggs to the black