Haggis Scotch Duck Eggs Recipe
Scotch eggs are usually semi-hard or hard boiled eggs, wrapped in minced/ground pork, rolled in breadcrumbs and deep fried. While traditional Scotch eggs can be delicious, I like to experiment with the concept and produce something a little bit different from the norm. This recipe not only sees the pork replaced by haggis, the chicken egg is replaced by a duck egg, resulting in an entirely different Scotch egg recipe and eating experience. I came up with the idea when I was trying to think of original haggis recipes in the run up to Burns Night 2014 on January 25th, which remains a huge event here in Scotland, as well as of course in many other countries around the world. I hope you'll not only take my word for it but find out for yourself - this idea worked a treat!
Interesting fact - it may surprise you to learn that Scotch eggs are in fact nothing whatsoever to do with Scotland. Their origins are widely believed to lie in 18th century London, possibly (okay, probably) resulting from a much earlier Asian influence. A couple of my food heroes, the Hairy Bikers (seen regularly on British TV) suggested on one of their shows a while back that the term "Scotch" was a time period word relating to the cooking process.
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- 2 duck eggs
- 4 ounces haggis
- 2 tablespoons plain/all purpose flour
- 4 tablespoons golden breadcrumbs
- Garlic and chive mayo to serve
- Extra chives to garnish
InstructionsClick thumbnail to view full-size
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- Put one of the duck eggs in to a pot of cold water and the pot on to a high heat until the water starts to simmer. Reduce the heat to achieve a steady simmer for six minutes. (If using a chicken egg, simmer for four minutes)
- While the egg is simmering, spread a large sheet of clingfilm/plastic wrap on a chopping board. Take about four ounces of haggis and shape it with your hand similar to an egg. The idea is that your hands are warming and softening the haggis as well as shaping it, making it easier to subsequently roll. Lay it in the centre of the clingfilm and cover with a second large sheet.
- Carefully roll out the haggis between the sheets of plastic to a thickness of around a quarter inch. By this time, it should be large enough that it will wrap completely around the egg, leaving no gaps. Do err on the side of caution as excess haggis can simply be removed and used for another egg or unrelated purpose - it needn't go to waste.
- Take the pot to your sink and run in cold water until the egg is cool enough to handle. The egg now has to be shelled by carefully cracking the shell on a hard surface and gently peeling the shell away. Do take your time here, as not only is the egg softer than hard boiled, duck egg shell is generally thicker than chicken egg shell and more awkward to pick free.
- Pick the top sheet of clingfilm off the haggis and lay the peeled egg in the centre. Carefully use the bottom sheet of clingfilm to lift the haggis and wrap the egg. When you've gone as far as you can this way, lift the egg and finish the job gently by hand, ensuring no gaps remain in the haggis.
- Add the flour to one small bowl, the breadrumbs to a second and beat the remaining duck egg in a third. Roll the egg carefully in the flour, followed by the beaten egg and finally the breadcrumbs. Repeat stages two and three for an extra thick and ultimately crispy breadcrumb coating.
- When you are frying Scotch eggs, you may find the breadcrumbs ultimately make quite a mess of the oil in your deep fryer. For this reason, you may wish to purchase a small deep fryer to use as a secondary fryer for this and similar purposes. Either way, bring the oil up to a medium to high heat.
- The fully prepared egg should be deep fried for about five minutes until the breadcrumbs are a dark golden colour. Lift to a plate covered with kitchen paper to drain.
- Cut the egg in half with a very sharp knife as shown in the image. You will see that the yolk of the egg is still ever so slightly moist, not like the dried up affairs that you often get with Scotch eggs purchased from a store or supermarket. Serve with the chive and garlic mayo, garnished with some extra chopped chives.