Haggis Scotch Eggs
…well it’s logical, isn’t it?
I invented this recipe when I realised that I didn’t have any sausages to use as sausage meat.
9 eggs, hardboiled
2 eggs, lightly beaten
Food colouring (optional.)
Sprinkle your work surface with flour.
Peel the hardboiled eggs.
Whisk the two remaining eggs in a bowl.
Zap the bread in a food mixer.
When it’s turned into crumbs, add a couple of drops of food colouring of your choice.
Zap again for a couple of seconds. Don’t worry if all the crumbs aren’t coloured as it gives a better effect.
Tip the crumbs into a bowl.
Open the packet of haggis. Place on the work surface & cut roughly into 9 portions.
Unlike Scotch Eggs, you don’t need to flour your hands.
Place a lump of the Haggis in the palm of your hand & roll it into a ball for a while, allowing it to warm up slightly, which makes it easier to handle.
Now press on the Haggis, flattening it out as large as it will go.
Place an egg in the centre & gently wrap the Haggis around it, covering it completely.
Keep working on it until the egg is completely covered with no cracks.
Roll in the flour, dip in the beaten egg, covering it completely, then roll it firmly in the breadcrumbs, pressing down to make the crumbs stick.
Heat enough oil in a pan to come halfway up the eggs.
Place some of the eggs in the hot oil, allowing space in between each one.
Fry for a few minutes until crisp, then turn over & fry the other side.
Drain on kitchen roll.
Serve with chips, salad, peas or beans, or just eat as a delicious snack.
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