Sue Lawrence

Stornoway Scotch Eggs

Preparation info
  • Makes

    12

    • Difficulty

      Medium

Appears in
A Taste of Scotland’s Islands
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