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Haggis Scotch Eggs

Haggis Scotch Eggs

Crisp air-fried Scotch eggs wrapped in haggis and pork sausage meat, with soft-centred eggs, a golden panko crust and a savoury Scottish character for sharing.

38 mins total for first methodServes 4Air Fryer
Ingredients ↓Method ↓

Ingredients

Method

20 mins prep18 mins cook38 mins total

  1. Bring a saucepan of water to the boil. Lower in the four eggs and cook for 6½ minutes for soft centres, or about 8 minutes for firm yolks. Transfer them straight to very cold water, then peel carefully and pat dry.

  2. Crumble the haggis into a bowl and mix with the sausage meat, Dijon mustard and black pepper until evenly combined, taking care not to overwork it.

  3. Divide the mixture into four portions. Flatten each portion, place an egg in the centre, then mould the mixture around it so the egg is completely enclosed. Smooth the joins.

  4. Set out the flour, beaten coating eggs and panko in separate shallow bowls. Coat each wrapped egg in flour, then beaten egg, then panko, pressing gently so the crumbs adhere.

  5. Spray the Scotch eggs lightly with oil and place them in the air-fryer basket with space around each one. Cook at 180°C for 15–18 minutes, turning once, until deeply golden and the sausage meat is cooked through.

  6. Rest for 3–5 minutes before serving. Serve warm or cold with mustard mayonnaise.

Notes

Chill the wrapped eggs for 20–30 minutes before coating if the mixture feels soft.
Haggis is already well seasoned, so taste before adding salt.
For a deep-fried version, cook in 170°C oil for 7–9 minutes until browned and cooked through.
About this recipe

Haggis Scotch eggs put a Scottish spin on a familiar picnic favourite. Soft-centred eggs are wrapped in a savoury mixture of haggis, pork sausage meat, Dijon mustard and black pepper, then coated in flour, beaten egg and panko breadcrumbs for a crisp, even crust.

Air-frying keeps the coating light while the filling cooks through and the outside turns deeply golden. Serve them warm with mustard mayonnaise, or chill them for a packed lunch, picnic or Burns’ Week spread. The eggs can be cooked to either a soft or firm centre, depending on how you like your Scotch eggs.

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