Curried Smoked Haddock Scotch Eggs

Preparation info
  • Makes


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

There’s nothing more satisfying than cutting into this Scotch egg and watching its runny yolk oozing out. Don’t worry if you don’t get the egg quite right the first time - just try and try again!


  • 6 medium eggs
  • 400 g white potatoes, peeled and chopped into large chunks
  • 400


Put a pan of water on to boil and, once boiling, drop in four of the eggs. You want to cook them for four minutes to keep them soft so when you cut the Scotch egg open it’s still runny inside. Drain and submerge in cold water. Carefully peel the boiled eggs as soon as they’re cool, and pop in the fridge or freezer - getting them cool in the fridge really helps for later as it makes coating them