Manchester Eggs Recipe

James Craven's Manchester Eggs

(Serves 2… to the point of bursting)

SOFTWARE

2 pickled eggs (we used large, freshly boiled eggs instead – somehow they came out perfectly mollet so there was enough firmness to peel them, but they were still deliciously runny in the middle, so it’s up to you, but I likes a good gooey yolk, I do)

4 large “rounds” of black pudding

3 thick pork sausages

1 packet of salt and vinegar crisps

5 slices of white bread (in breadcrumbs)

2 eggs (beaten)

A shit load of oil (enough to deep fry, although you don’t necessarily need a deep fat fryer – a deep pan will do.)

HARDWARE

1 deep pan (2 if you’re boiling your eggs)

2 sheets greaseproof paper

1 large spoon with holes in (don’t know what these devices are called, or even if they have a name. It’s for lowering the eggs into the oil)

1 rolling pin

1 blender (for breadcrumbs)

4 bowls (one each for egg yolk, breadcrumbs, crisps and meaty mixture)

1 large pan lid

METHOD

1. I’d start to heat your oil up first, so that you can do it slowly rather than blasting it and causing massive bubbles to form, recreating the Pompeii eruption in your kitchen… not that I was worried… Manchester eggs seem to come out a lot bigger than scotch eggs, so overestimate the quantity – you’ll need enough to cover the eggs and mixture completely. I’d say they had a diameter of approximately 10cm (4 inches, near as damn it).

2. Pull all the sausage meat out of the sausage casing bit and mash it up with the black pudding.

3. Smash the crisps to smithereens (don’t do them too small because you really need the crunch, although I did v.much enjoy going to town with the rolling pin – whaaaaaaaaaaaa haaaaaaaaya!)

4. Between two sheets of greaseproof paper, roll the meaty mixture out to about half an inch in thickness (you can always roll a bit thinner if you don’t think you’ve got enough for both eggs).

5. Wrap the pickled (or boiled) eggs in equal measures of the mixed sausage meat and black pudding and roll them around to smoothen* them out – make sure they’re pretty much the same thickness all the way around and that you can’t see the egg. If you’re using mollet eggs, be careful not to roll them so hard you smush the yolk out.

6. Dip your meaty balls in the beaten egg (the ones you’ve just made – behave!) and then roll in the crisps until they’re totally encrusted. Dip back into the beaten egg and then roll in the breadcrumbs until covered, and the repeat.

7. Now you’re ready to throw them in the oil. Test to see if it’s hot enough by lobbing a little piece of bread in (if it fizzles, it’s ready, although make sure it’s not too hot or the breadcrumbs will burn and the middle won’t cook). Get someone else to lower the eggs into the oil whilst you hide behind the fridge brandishing a pan lid as a shield. They take about 6 or 7 minutes to cook. Make sure they’re hot all the way through (you need to cook the sausage meat, of course). I can’t remember how we tested if they were ready because my other job, aside from crisp smasher and breadcrumb creator, was wine provider and drinker, and I am v.v.good at that. Use your judgement, I guess. Or a metal skewer.

8. EAT! YUM!

These things were like heaven rolled in heaven. I will definitely be… getting the chef to recreate them (can’t cook… just can’t cook).

Many thanks go to Mr James Craven for the featured picture (and for cooking up and allowing me to share in the consumption) of the Manchester eggs. They were, truly, absolutely delicious. Holy manna of Manchester. However recently they were invented, Bury black pudding has been around a long time and they beat Eccles cakes any day!

FOOTNOTES:

* If “smoothen” be a word

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