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Three Bird Haggis Scotch Quails Eggs

Mini Three Bird haggis and pork Scotch eggs with a perfectly cooked guail's egg centre

Prep: 30 minutes Cook: 10 minutes


12 Fresh quail’s eggs
250g Minced pork
250g Three Bird haggis
5g Chopped parsley
2g Dried sage
4 Large eggs
80ml Milk
80g Plan flour
200g Panko breadcrumbs
1 liter Vegetable oil for frying


  1. Bring the quail’s eggs to the boil in enough salted cold water just to cover and simmer for 1 minute. Remove from the heat and stand for 1 minute, then cool in cold running water for 10 minutes. Gently peel and reserve in the fridge to firm up (you will probably loose 2 when peeling hence start with a pack of 12).
  2. Crumble the Three Bird haggis and mix with the pork mince, parsley, sage and seasoning, then divide into 10 equal , 50g balls.
  3. Moisten your hands in cold water, take one ball of haggis mix and flatten in the palm of your hand, then place a quails egg in the middle and bring the haggis mix around to fully encase the egg. Roll gently and repeat a further 9 times.
  4. Chill the haggis balls.
  5. Break the eggs into a bowl and whisk, add the milk and mix.
  6. Place the flour in a tray and season.
  7. Place the panko breadcrumbs in another tray.
  8. First roll the haggis balls in flour and dust off the excess.
  9. Next dip in egg wash and drain excess, finally rolling in the breadcrumbs.
  10. To ensure a good coating repeat the egg wash and breadcrumbs for a second time, roll gently.
  11. Reserve in fridge.
  12. To serve, heat a deep frying pan to 180c and the oven to 180c.
  13. Gently cook the Scotch eggs until golden brown and finish in the oven for 4-6 minutes.
  14. Serve with sauce gribiche, Aioli, Tartare sauce or your favourite dip.  

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