- Serves: makes 6 scotch eggs
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: medium
- 8 eggs
- 300 g pork sausage meat
- 300 g haggis
- 1 litres oil, for deep-frying
- 50 g plain flour
- 100 g breadcrumbs
Tips and Suggestions
Scotch eggs are great eaten warm or cold, just keep them covered in the refrigerator for up to three days.
1. Boil 6 of the eggs in boiling hot water for 7 minutes then refresh immediately in cold water. When cool, peel and set aside.
2. Squidge together the sausage meat and haggis. There is no need to worry about any seasoning as the haggis is well seasoned already. Divide the mixture roughly in to 6. Take one portion of the meat and press it in to a patty in the palm of your hand. Sit the egg on top of it then gently but firmly start to ease the meat around the egg until it completely covers it. Repeat with all 6 eggs.
3. Add the oil in a heavy-based pan so it is at least 5 inches deep. Preheat the oven to 180C/160C fan/gas mark 4. Place the flour and breadcrumbs into shallow dishes. Whisk the remaining 2 eggs in another dish, giving you 3 separate dishes altogether. Place them in the order you will use them.
4. Coat the eggs first in the flour, then the egg, then the breadcrumbs so that the meat is completely covered with no gaps. Heat the oil, you will know when it is hot enough if you drop in a piece of breadcrumbs and the oil sizzles and turns brown. Gently spoon each egg in to the hot oil and fry for 5-8 minutes or until the breadcrumbs turn golden.
5. When you have fried all 6, transfer to the oven, without the paper and cook for 15 minutes. Leave to cool a little and then serve.
Recipe from Lesley Holdship at Borough Market.
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