Description
A delicious twist on the classic Scotch egg, featuring a flavorful haggis and sausage meat mixture encasing a soft-boiled egg, coated with crispy panko breadcrumbs, deep-fried, and finished in the oven. Served with caramelised onion marmalade chutney for a perfect balance of savory and sweet flavors.
Ingredients
Eggs
- 5 medium free-range eggs, at room temperature
Meat Mixture
- 200g high quality haggis
- 300g traditional higher-welfare pork sausages, skin removed
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp The Cherry Tree Caramelised Onion Marmalade Chutney
Coating
- 40g plain flour
- Splash of milk
- 120g panko breadcrumbs
Cooking
- 300ml vegetable oil, for deep-frying
Instructions
- Prepare the eggs: Place 4 of the eggs in a saucepan of cold water. Bring to a boil over high heat, then simmer for 5 minutes. Drain and cool under cold running water. Peel carefully and set aside.
- Make the meat mixture: Crumble the haggis into a bowl. Add the sausage meat, finely chopped parsley, and caramelised onion marmalade chutney. Mix thoroughly until well combined. Divide the mixture into four equal portions of 125g each.
- Encasing the eggs: Place one portion of the meat mixture on a piece of cling film. Cover with another piece of cling film and press into an oval shape about 1cm thick. Remove the top layer of cling film and place a peeled egg on top. Draw up the bottom layer of cling film around the egg, encasing it completely. Roll into a smooth ball inside the cling film. Repeat with the remaining portions.
- Prepare for coating: Preheat your oven to 180ºC (160ºC fan). Set out three shallow bowls: season the flour in the first bowl; beat the uncooked egg with a splash of milk in the second; scatter the panko breadcrumbs in the third.
- Coat the Scotch eggs: Remove the cling film from each Scotch egg. Roll each one in the seasoned flour, then dip in the egg wash, and finally coat thoroughly in the panko breadcrumbs.
- Deep fry: Heat the vegetable oil in a heavy-bottomed pan to 180ºC. Carefully deep-fry the Scotch eggs for 2 minutes or until golden brown. Remove them using a slotted spoon and place on a lined baking tray.
- Bake to finish: Transfer the baking tray to the oven and bake the Scotch eggs for 14 minutes, or until the meat is fully cooked through.
- Serve: Allow the Scotch eggs to cool slightly before serving. Serve with extra caramelised onion chutney. Optionally, serve alongside chopped carrot and swede seasoned with nutmeg, white pepper, and butter.
Notes
- Ensure eggs are at room temperature before boiling to prevent cracking.
- If haggis is not available, substitute 500g sausage meat.
- Use a thermometer to maintain oil temperature at 180ºC for perfect frying.
- Allow Scotch eggs to cool slightly after baking for easier handling and improved flavor.
- The chutney adds a sweet and tangy element that complements the rich haggis and sausage mixture beautifully.
