Makes 12


Scotch Eggs

  • 6 quail eggs

  • 160g haggis

  • 200g of plain unflavoured sausagemeat

  • 1 tbsp parsley, finely chopped

  • sea salt

  • ground white pepper

  • vegetable oil, for deep frying


  • 2 eggs

  • 100g of plain flour

  • 100g of Panko breadcrumbs


  1. Prepare a bowl of ice water. Bring a pan of water to the boil in a pan. Carefully drop the quail's eggs in and boil for 2 minutes

  2. Remove the eggs from the water with a slotted spoon and place into ice cold water. Once they are cold, peel and set aside. Be very careful when handling the quail's eggs – they will be soft and fragile

  3. Using your hands, mix the sausage meat in a bowl with the parsley, haggis and a pinch of salt and pepper

  4. Divide the sausage mixture into 4 equal quantities and press flat between your hands to form a thin sheet of the sausage mixture. Carefully wrap each quail's egg in the mixture, packing the eggs solid and ensuring that there are no air pockets

  5. Cover the Scotch eggs with cling film and refrigerate for 15 minutes to set

  6. Whisk the hen's eggs in a bowl. Place the flour and panko breadcrumbs on

  7. Cover each Scotch egg with the flour, egg and then panko breadcrumbs, then roll again in egg and breadcrumbs, lightly coating each time.

  8. Heat the deep fat fryer to 170˚C and fry the scotch eggs for 3 minutes

  9. When they are done frying, place the Scotch eggs on some sheets of kitchen towel and lightly pat to remove any excess grease. Serve immediately, goes well with whisky mayo.