Scotch eggs

Total: 1 hr | Active: 1 hr
Nutritional value / person: 518 kcal
, Fat: 42 g
, Carbohydrate: 15 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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4 fresh eggs
water boiling

To shape

2 raw pork bratwurst (each approx. 130 g)
1 tbsp flat-leaf parsley, finely chopped
1 tbsp chives, finely chopped
½ tbsp mustard
¼ tsp nutmeg
2 tbsp white flour
1 egg, beaten
50 g breadcrumbs

To deep-fry

oil for deep-frying
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How it's done

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Cook the eggs in boiling water for approx. 6 mins., rinse briefly in cold water and peel carefully.

To shape

Cut open the sausages, squeeze the sausage meat into a bowl. Add the parsley, chives, mustard and nutmeg, knead well by hand. Shape the mixture into 4 balls, roll out thinly between cling film. Smooth the mixture around the eggs with wet hands. Place the flour and breadcrumbs in two separate shallow dishes and the egg in a deep dish. Roll the meatballs in the flour in batches, shake off the excess flour, dip the balls in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly so that they adhere.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 180°C. Deep-fry the Scotch eggs for approx. 4 mins. Remove and drain on paper towels.

Good to know
Serve with: Baby lettuce

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