Haggis Scotch Eggs

Prep time: 1 hr | Serves: 6

Ingredients:

•⁠ ⁠6 medium eggs (for boiling)

•⁠ ⁠300g haggis

•⁠ ⁠400g good-quality sausage meat

•⁠ ⁠20g fresh parsley, finely chopped

•⁠ ⁠3g fine sea salt

•⁠ ⁠2g freshly ground black pepper

•⁠ ⁠50g plain flour

•⁠ ⁠2 eggs, lightly beaten (for coating)

•⁠ ⁠120g fine breadcrumbs

•⁠ ⁠1g smoked paprika (optional)

•⁠ ⁠2L vegetable oil (for deep-frying)

Method:

1.⁠ ⁠Place 6 eggs in a pan of cold water, bring to a gentle boil and cook 6–7 minutes for slightly soft centres, or 8–9 minutes for fully set. Immediately transfer to a bowl of iced water and cool completely. Peel carefully and pat dry with kitchen paper.

2.⁠ ⁠In a bowl, mix haggis, sausage meat, parsley, salt and pepper until just combined. Divide into 6 equal portions (about 100g each). Flatten one portion in your hand into a thin patty. Place a peeled egg in the centre and gently mould the mixture around it, sealing well with no gaps. Repeat with remaining eggs. Chill the wrapped eggs in the fridge for 10–15 minutes to firm up.

3.⁠ ⁠Put flour in one shallow dish, beaten eggs in another and mix breadcrumbs with smoked paprika in a third. Roll each chilled egg in flour (shake off excess), then dip in beaten egg, then coat thoroughly in breadcrumbs. For an extra-crispy coating, dip again in egg and then breadcrumbs. Place on a plate while you heat the oil.

4.⁠ ⁠Pour vegetable oil into a deep, heavy-based pan to a depth of about 6–7cm and heat to 170–180°C (a breadcrumb should sizzle and turn golden in about 30 seconds). Fry 2–3 scotch eggs at a time for 6–8 minutes, turning occasionally, until deep golden brown and crisp. Transfer to a wire rack or plate lined with kitchen paper to drain.

5.⁠ ⁠Rest the scotch eggs 5 minutes before serving to allow the insides to settle. Slice in half to reveal the yolk and serve warm or at room temperature with mustard, brown sauce or a simple green salad.

Storage:

Cool completely, then refrigerate in an airtight container for up to 3 days. Enjoy cold, or reheat in a 170°C oven for 10–15 minutes until piping hot in the centre (avoid microwaving if you can, as it can toughen the coating).