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Haggis Scotch Eggs and with Barefoot Wine to London

Haggis Scotch Eggs and with Barefoot Wine to London

Haggis Scotch Eggs are soft-boiled eggs surrounded by a layer of haggis and a crispy coating of panko and breadcrumbs.

Course deep fried, Haggis, Main Dish
Cuisine british food, scottish food
Keyword Haggis Scotch Eggs and with Barefoot Wine to London
Prep Time 10 minutes
Cook Time 8 minutes
Servings 2 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR HAGGIS SCOTCH EGGS

  • 1 handful flat leaf parsley
  • 350 g haggis
  • 1 tbsp Dijon mustard
  • salt, pepper
  • 3 eggs
  • 100 g Panko
  • 100 g flour
  • 1 l vegetable oil to fry

Instructions

PREPARATION HAGGIS SCOTCH EGGS

  1. Wash the parsley, dry it well, and chop it finely.

  2. Boil two eggs for about 5 min till soft, then place in ice-cold water to prevent the yolk from becoming harder.

  3. Combine haggis with parsley, Dijon mustard, salt, and pepper in a mixing bowl. Mix well.

  4. Divide the prepared mixture, flatten it, and wrap it around the peeled egg.

  5. In 3 separate bowls, add flour, the beaten egg, and panko.

  6. Roll the mixture first in the flour, then the beaten egg, and finally in the panko.

  7. Pour the vegetable oil into a pot, and heat it till it reaches 180°C.

  8. 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.

Recipe Notes

Serve Haggis Scotch Eggs with mustard and picalilli. Pair with Barefoot Wine’s fruity Chardonnay.