Kate Cooks... The Manchester Egg

Manchester food doesn't have a good reputation. It seems like we were a little too busy in the mills way back in the day to be sitting in the kitchen devising dishes, and instead have stuck with steak and ale pies for what seems like a millennium.

By Manchester's Finest | 16 May 2018

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We do have some delicacies, however, and in true Northern style, they are meaty, carby and born in a pub. There is no better place to start than with The Manchester Egg. In short, it is Manchester’s play on the Scotch Egg which was invented back in 2010 by Ben Holden of The Castle Pub on Oldham Street.

In short, The Manchester Egg takes a pickled egg, wraps it in local Bury Black pudding, rolled in breadcrumbs and deep-fried. The result is a hybrid bar snack which your drunken dreams are made of which perfectly matched with a few pints, some good company and some old-fashioned Mancunian banter.

They are unfortunately rare as hen’s teeth, so you are going to have to make them yourself if you want to give them a go- so this one goes out to avid cooks and bar snack aficionados alike. Cook them, eat them, share them and put them on Instagram- it is about time we brought back The Manchester Egg.

The Manchester Egg



Makes Six Eggs

6 pickled eggs

250g Bury Black Pudding

150g Pork Sausage Meat

2 tsp. Brown Sauce

1 medium egg, beaten

100g flour

100g panko breadcrumbs

1.5 litres of vegetable oil

Salt & Pepper

Brown Sauce // Chilli Jam // English Mustard to serve


In a bowl, break up the black pudding with a fork with the sausage meat until it is well combined with minimal lumps. Season with a pinch of salt and black pepper and the brown sauce.

Cover a plate with greaseproof paper and leave to one side.

Wash your hands and take one of the eggs in one and roughly 2tbsp. of the black pudding mixture in the other and carefully shape it around the egg. Feel free to take more mixture to fill in any holes and make sure the egg is evenly coated.

Chill the eggs in the fridge on the prepared plate for 20 minutes to an hour.

Meanwhile, place the beaten egg, flour and breadcrumbs in three separate bowls, and start to heat the oil up slowly in a heavy-based saucepan. Take the eggs from the fridge. One by one, dip into the egg mixture, then into the flour, then back into the egg and finally the breadcrumbs.

Test the heat of the oil is hot enough by throwing in a small chunk of bread and if it rises to the top and bubbles furiously it is ready. Cook the eggs two at a time for 10-12 minutes until golden brown and crisp.

Drain on kitchen paper and allow to cool while the others cook. Serve warm or cold with lashings of your sauce of choice and a pint of something frosty.

For more recipes and general food porn vibes, feel free to follow my Instagram at @kathryntighecooks.