Method

Soft-boil the eggs

1. Bring a large pot of water to a boil with a dash of vinegar.
2. Reduce the heat to a simmer and gently place 2 eggs in the water.
3. Cook for 5min.
4. Remove the eggs and place them in an ice bath or run them under cold tap water to stop the cooking process.
5. Set aside for later.

Prepare the meat and dredge station

1. Remove casing from the black pudding.
2. Mix mince and black pudding together to form a homogeneous ball (picture 1). Set aside for later.
3. Prepare the dredging station (also known as breading station): place flour, whisked egg and breadcrumbs in 3 separate bowls or soup plates.

Assemble and fry

1. Gently peel the eggs. Don’t worry if it is not perfect, they will be coated in meat but make sure not to break the yolk.
2. Take about 1/2 of the meat mixture and flatten in the palm of your hand. The meat should be rather thin and cover a sufficient surface to be wrapped around an egg (see picture 2).
3. Gently place one peeled soft-boiled egg in the middle (see picture 2).
4. Gently seal the meat around the egg. Make sure to keep an even layer of meat. If needed remove meat in areas that are too thick, and patch any gap with more meat mixture (see picture 3).
5. Pre-heat your frying oil on medium-high heat so it is ready for frying.
6. Bread the egg: roll the egg and meat ball in flour, then egg, then breadcrumbs making sure to shake off any excess along the way.
7. Repeat for the second egg.
8. Fry the eggs in hot oil for about 6 min, until golden. Use a slotted spoon or ladle to carefully lower the egg in the hot oil.
9. Remove eggs and place on clean paper towel.
10. Serve with mustard.
11. Enjoy!