Tag Archives: Scotland

Haggis Scotch egg (Makes: 6 Preparation time: 30/45 minutes)

Scotch eggs have definitely been on the brain this weekend.  In honour of the Joneses being in town I thought I would try out a new recipe on them.  So this morning I knocked up some Scotch eggs for lunch.

I have to be honest it didn’t go entirely to plan!  Having successfully soft boiled the eggs  I then proceeded to ruin 6 of them whilst peeling off the shells. I don’t know if I was being particularly heavy handed or if the eggs weren’t as fresh as normal but whatever it was I ended up with a lot of yolk on my hands and had a minor sense of humour failure.  Fortunately for me my housemate came to the rescue and not only picked up some more eggs but ended up peeling the little devils for me.

Today’s Scotch eggs were made using both duck and chicken eggs and they were both equally as good as each other.  The only slight plus in favour of the duck eggs  they proved to be slightly more robust when it came to peeling and were the only two eggs that I actually managed to peel successfully.

For the meaty shell I used a combination of sausage meat and haggis, which helped the haggis to become more malleable for shaping around the egg whilst retaining its earthy beautifully seasoned flavour!  I am pleased to report after the initial egg peeling disaster all of the Scotch eggs once deep fried had retained their runny yolk – WIN!!!

Now then I have to stress that the even though I had what can only be described as an utter fail this morning – this was highly unusual!  Please do not let this put you off making  these little beauties as it really is very straightforward!  Enjoy.

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Haggis pops with a confit duck egg yolk (Serves: 2 – Preparation time: 1 hour)

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.

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