Take out 3 bowls.

Put the flour in one. 

Beat 1 of the eggs in the next. 

Add the breadcrumbs to the last. 

Season the flour with a pinch of salt and pepper. 

Bring a pot of water to a hard boil.

Carefully add the 4 (room temperature) eggs and boil for exactly 7 minutes and 30 seconds for the yolk you see in the pictures.

If you’d like a softer or harder yolk, you can decrease or increase the cooking time. Consult this article for exact cooking times. 

Very runny eggs are great, but they can be very difficult to wrap in the sausage/haggis, so keep that in mind. 

Once the time’s up, immediately run the eggs under cold water to stop them from cooking. 

Once the eggs are cool, peel them. 

Heat up several inches of oil in a high-sided pot or skillet to 325°F (160°C).

Set up a cooling rack over paper towels for the finished Scotch eggs.

Wet your hands (this makes handling the haggis easier) and take 1/4 of the haggis into the palm of your hand. 

Flatten it out to under 1/2″ (1cm). Place one of the eggs into the centre and wrap the haggis around the egg, massaging, pinching, and stretching it until it completely surrounds it. 

Dip the haggis-covered egg into the flour and roll it around until completely covered. 

Do the same in the beaten egg, then in the breadcrumbs. 

Carefully add it to the hot oil, then repeat with the other eggs. 

You can fry them one, two, or all at a time. 

Fry for about 5 minutes, or until golden on all sides. Since the haggis is already cooked, the cooking time is more about getting the breadcrumbs crispy than anything else. 

Using tongs, gently remove the eggs from the oil and set on the rack to cool slightly before eating them. 

Serve with mustard for dipping.

If you plan on slicing the eggs to serve, use a thin knife like a steak or fillet knife so the egg doesn’t stick when you cut it.

I like to season the sliced Scotch eggs with salt, pepper, and chili flakes. Enjoy!