I don’t mind admitting that I’m a big fan of the scotch egg: like pasties, samosas and burritos, it’s the perfect travel companion, handheld and entirely self-contained (if you don’t count the obligatory splodge of mustard). Though traditionally made with pork sausagemeat, it’s a surprisingly versatile format. This version mimics the flavour of the original – just minus the pig.
Prep 30 min
Chill 20 min+
Cook 5 min
Serves 4
6 medium eggs
2 tbsp chopped mixed herbs (eg, sage, chives, thyme)
A pinch of ground mace
½ tbsp English mustard powder
300g vegetarian haggis
25g pinhead or coarse oatmeal
50g flour
A splash of milk
100g dried breadcrumbs
Neutral oil, for deep-frying
1 Boil the eggs
Start by cooking the eggs, which you can do up to a couple of days in advance, then refrigerate until ready to use.
Put four of the eggs in a pan just large enough to hold them, cover with cold water and bring to a boil. Fill the sink or a large bowl with cold water.
2 Drain and cool the eggs
Turn down the heat and simmer for four minutes for a firm white and a soft yolk, five minutes for a firm white and a partially set yolk (my preference), or seven minutes if you like your eggs hard-boiled, which can be useful if you’re eating them on the road. Scoop out the eggs and plunge them into the cold water to cool completely.
3 Prepare the flavourings
Gather the chopped herbs, discarding any woody stems from the likes of thyme or rosemary.
I tend to stick to classic pork sausage flavourings here, which in my book means sage and thyme, plus mace and mustard powder, but feel free to play around with different options, or just rely on the seasoning in the vegetarian haggis itself, if you prefer.
4 A note on the haggis
Though you could probably use vegetarian sausage filling as a coating, I prefer the flavour and texture of vegetarian haggis, which is easily available in supermarkets year round and can be bought online, even internationally.
(Note: if you’re feeling experimental, recipes abound online for meat-free scotch eggs wrapped in spiced potato, chickpeas, tofu, nuts and even cheese.)
5 Prepare the casing …
Cut open the haggis and crumble 300g of it into a bowl. Stir in the herbs, spices and oatmeal; I favour the rough, chewy texture of coarse oatmeal here (wholefood shops often stock it), but you could use the more widely available rolled oats, if that suits you better. Beat one of the remaining eggs and stir that into the mix as well.
6 … and the coating
Put the flour in a shallow bowl, put the final egg, beaten with a splash of milk, in a second bowl, and the breadcrumbs in a third bowl. Roll the cooled boiled eggs along a hard surface to crack the shells, then carefully peel (for future reference, older eggs are easier to peel than freshly laid ones).
7 Cover the eggs in the casing and chill
Roll each egg in the flour bowl, then take about a quarter of the casing mixture, put it in the palm of one hand and flatten it slightly.
Put the egg in the centre and use your other hand to wrap the casing around it, until the egg is completely encased. Repeat with the other eggs and casing. If you have time, put them in the fridge for 20 minutes (or longer) to firm up.
8 Coat the eggs
When you’re ready to cook, roll the chilled eggs in the remaining flour, followed by the beaten egg, shake off any excess liquid, then roll them in the breadcrumbs to coat. If you have enough beaten egg and breadcrumbs left, repeat the last two layers for an extra-crunchy coating.
9 Deep-fry the eggs
Fill a deep pan no more than a third full with oil, then heat it to 170C (or use a deep-fat fryer). Once the oil comes to temperature, gently lower in the eggs and cook for about five minutes, until crisp and golden (judge by eye rather than time). Drain on kitchen paper and sprinkle lightly with salt. Serve hot or cold.
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