8 medium free-range eggs
400g black pudding
400g minced pork
8g chopped sage
50g fine breadcrumbs
100g plain flour
100ml egg yolk
200g panko breadcrumbs
1 litre white wine
1 litre white wine vinegar
500g caster sugar
½ tsp coriander seeds
¼ tsp chilli flakes
1 allspice berry
Place all the ingredients for the pickle into a saucepan, bring to the boil then reduce to a simmer for 10 minutes.
Set aside and leave to cool to room temperature, then pass through a sieve and place in the fridge.
Bring a large pan of water to a rolling boil.
Fill a 4-litre ice cream tub with iced water.
Drop all the eggs simultaneously into the boiling water and boil for 6 minutes, then immediately plunge into the iced water.
Once cool throughout, carefully peel off the shell and place the eggs into your pickle.
Cover with a baking parchment cartouche and leave in the fridge for 3 days.
Place the black pudding, minced pork, sage, and fine breadcrumbs into a food processor and blitz to form a smooth paste.
Remove the eggs from the pickle and pat dry.
Take 100g of the black pudding mix, lightly flour and roll out to 5mm thickness.
Place the mix in your hand with the pickled egg on top, then carefully encase the egg tightly in the black pudding mix, making sure all air is removed.
Repeat to make 8.
Preheat a deep fryer to 180°c.
Roll the encased eggs through the plain flour, egg yolk and then panko breadcrumbs in that order.
Deep fry the coated eggs for 7 minutes.
Drain off any excess oil and slice in half to serve.