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Tom Kitchin's Haggis Scotch eggs

Recipe: Haggis Scotch eggs

Published: April 1, 2015

First off, dust the hard boiled eggs in a little seasoned flour. Wrap/mould the haggis meat round the egg, making sure there are no gaps.

Then beat the egg and coat the meat-covered egg with this and then bread crumbs.

Deep fry in hot oil 185C, taking care as you put the eggs into the oil. Cook for about five or six minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked.

Drain and serve hot.


  • 5 hard boiled eggs, with the shells removed
  • 500g haggis, cooked
  • 1 large raw egg
  • 3oz approx of dry bread crumbs
  • small quantity of flour
  • pinch of mace, salt, freshly ground pepper
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