Fill a saucepan with water and bring it to a rolling boil. Carefully place the eggs into the boiling water and cook for 4-5 minutes for a soft yolk or 5-6 minutes for a firmer yolk. Once cooked, immediately transfer the eggs to a bowl of cold water to cool. Peel the eggs gently once they are cool to the touch.

Finely chop the parsley and chives, then measure the sausage meat and haggis for the number of Scotch eggs you are preparing. Mix the sausage meat and haggis together thoroughly, incorporating the herbs. Season the mixture with salt and pepper to enhance the flavor.

Divide the sausage mixture into 60g portions for each egg. Flatten each portion into a circular shape by gently pressing it between your hands. Place a peeled egg in the center of the sausage mixture and carefully mold the meat around the egg, ensuring it is evenly covered. Repeat this process for all the eggs.

Prepare three plates: one with plain flour, one with the beaten egg, and one with breadcrumbs. Roll each meat-wrapped egg in the flour, shaking off any excess. Dip it into the beaten egg until coated, then roll it in breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.

Heat vegetable oil in a deep pan or deep fat fryer to approximately 170°C. Carefully lower the eggs into the hot oil and fry for around 5 minutes, or until the coating turns golden brown. Use a slotted spoon to remove the eggs from the oil and drain them on kitchen paper.

If you’re concerned about the eggs being undercooked, place them in a preheated oven for a few minutes to ensure they are fully cooked. Serve the Scotch eggs sliced in half for a delightful presentation.