This recipe came off the back of a conversation that I had earlier in the week with two of my great friends who I met when I was living in Hong Kong. As normal the topic of food came up and we were pondering the ranking of a pork pie, sausage roll and Scotch egg. Off the back of that conversation GB piped up that she plans on hosting a Scotch egg party with the idea of an ostrich Scotch egg in the centre and then filtering out to goose, duck, hen and quail.
Whilst I love the idea of a Scotch egg party the thought of one absolutely massive ostrich egg did not appeal to me hugely. However, it got me thinking – what if you confit the yolk and served with small pork or chorizo bites then that could be awesome! Not being the type of person to leave an idea alone and what with it being Burns Night this week and haggis being readily available I decided to give it a go albeit on a somewhat smaller scale. The result was delicious and this is definitely a recipe that I will be repeating!
Is it worth the effort of confiting the yolk? A thousand times YES – whilst it may take an hour to cook it is incredibly simple to do and at the end of it you get an egg yolk that is warm,silky and creates a wonderful sauce to dip the crunchy haggis pops in one you cut into it. This is absolutely a recipe worth trying if you can get your hands some haggis! Enjoy.