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Manchester eggs – Hawksmoor

Makes 4 eggs
Timing: needs overnight resting


5 eggs
150g good-quality sausage meat
200g Bury black pudding
100g panko breadcrumbs
1–1.5 l vegetable oil, for deep-frying
100g flour
300ml white vinegar
200ml water
3 tbsp sugar
1 tbsp Maldon sea salt


Put 4 of the eggs into a pan of boiling water and boil for 6 minutes. Take them out and put them into a bowl of ice-cold water to cool down.

In a small pan, warm together the vinegar, water, sugar and salt until the salt and sugar have dissolved. Transfer to a bowl or jug to cool down.

Carefully peel the boiled eggs (they will be soft inside, so may be a bit tricky to handle) and put them into a Tupperware container. Pour the cold pickling liquid over the top and put them into the fridge overnight.

Beat the remaining egg in a bowl. Remove the skin from the black pudding and from the sausage meat, and mix them together in a large bowl with your hands. Once thoroughly combined, separate the mixture into 75g portions.

Gently shape each portion round an egg so that it is evenly coated. Dust each one with the flour, dip it into the beaten egg, then roll it in the breadcrumbs.

Heat oil to 160°c in a deep-fryer, or heat up yin a saucepan, and fry the eggs for 6 minutes, until the breadcrumbs have turned golden.

Recipe from Hawksmoor: Restaurants & Recipes
by Huw Gott & Will Beckett
(£30, Penguin Random House)