Schotse Eieren
Hard-boiled eggs wrapped in seasoned sausage meat, coated in golden breadcrumbs and fried to perfection.
10 ingredients
7 steps
Ingredients
- 14 large eggs, soft boiled and peeled
- 2500g pork sausage meat
- 31 teaspoon Dijon mustard
- 41 tablespoon fresh parsley, finely chopped
- 51 teaspoon dried thyme
- 6Salt and black pepper to taste
- 7100g plain flour
- 82 eggs, beaten (for coating)
- 9150g fine breadcrumbs
- 10Vegetable oil for deep frying
Instructions
- 1Soft boil the eggs for 6 minutes, then transfer to ice water. Peel carefully once cooled.
- 2Mix the sausage meat with mustard, parsley, thyme, salt and pepper until well combined.
- 3Divide the sausage mixture into 4 equal portions. Flatten each portion in your palm.
- 4Dust each boiled egg in flour, then wrap completely in the sausage meat, sealing well.
- 5Roll each wrapped egg first in flour, then dip in beaten egg, then coat thoroughly in breadcrumbs.
- 6Heat oil to 175°C (345°F). Deep fry each scotch egg for 6–7 minutes until deep golden brown.
- 7Drain on kitchen paper and allow to rest for 2 minutes. Cut in half and serve with salad and a mustard dipping sauce.