Keef Cooks logo
British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!

press 'enter' to search

HAGGIS SCOTCH EGG

Introduction & method

The traditional Scotch egg doesn't have much of a connection with Scotland - it was invented in London by Fortnum & Mason. But you can make it more Scottish by adding some haggis to the sausagemeat. Another variation is the Manchester Egg - a pickled egg wrapped in black pudding.

Haggis Scotch Egg Recipe

Boil the Eggs


Use the best quality, freshest eggs you can get. Make sure they are at room temperature before you start. Place them in a single layer in the bottom of a saucepan. Add cold water to a depth of 1cm (about half an inch) above the eggs. Bring the water to the boil, then switch off the heat, cover the pan, and start a timer for 7 minutes. This should give you an egg with a firm white and a runny yolk. Leave in the pan for 2-3 minutes longer if you want a set yolk. As soon as the time is up, remove the eggs and put them in a bowl of iced water - this stops them cooking and prevents the formation of a grey ring around the yolk.

Prep the meat


Remove the haggis from its casing and mix it thoroughly with the sausagemeat. Divide into 6 equal balls. On a floured worktop, squash the balls flat and create a disc that's big enough to enclose an egg. A spatula is useful for doing this.

Build the Haggis Scotch Eggs


Peel all the eggs and pat them dry. Roll an egg in some flour, place it in the centre of one of your meat discs, and carefully lift up the edges of the disc to cover the egg. You might want to moisten the meat with a little water to make it stick. Press the joints together and smooth them out with a finger. Roll the egg in a bowl of beaten egg to get it coated all over, and then roll it in breadcrumbs.

Cook the Haggis Scotch Eggs


Heat about 5cm (2 inches) of vegetable oil in a frying pan and gently fry the eggs, turning frequently. You may need to do this in batches if all the eggs won't fit comfortably. After about 10 minutes, they should be golden-brown. Remove them from the pan and drain on kitchen paper. Serve hot or cold.



The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Haggis Scotch Egg on YouTube.

 
Show some love: share this page

Ingredients & Info


BATTER
•  6 eggs
•  450 grams haggis
•  225 grams pork sausagemeat
•  a handful of coarse breadcrumbs

PLUS
Beaten egg and some flour. Oil for deep-frying.

UNITS:
Metric
Imperial
US (cups, sticks, etc)

Makes 6 
Prep time: 15 minutes.
Cooking time: 15 minutes.
Total time: 30 minutes.

Watch the video on YouTube