Haggis Scotch Eggs are soft-boiled eggs surrounded by a layer of haggis and a crispy coating of panko and breadcrumbs.
Wash the parsley, dry it well, and chop it finely.
Boil two eggs for about 5 min till soft, then place in ice-cold water to prevent the yolk from becoming harder.
Combine haggis with parsley, Dijon mustard, salt, and pepper in a mixing bowl. Mix well.
Divide the prepared mixture, flatten it, and wrap it around the peeled egg.
In 3 separate bowls, add flour, the beaten egg, and panko.
Roll the mixture first in the flour, then the beaten egg, and finally in the panko.
Pour the vegetable oil into a pot, and heat it till it reaches 180°C.
Deep fry the Haggis Scotch Eggs until golden brown and crispy turn them once so they are fried evenly. In all, this will be about 8 minutes. The egg yolk in the center should be runny, but many people like it hard-boiled.
Serve Haggis Scotch Eggs with mustard and picalilli. Pair with Barefoot Wine’s fruity Chardonnay.