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Scotch eggs
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 518
  • Fat about 42g
  • Carbohydrates about 15g
  • Protein about 21g
This is needed
This is needed for 4 people
Eggs
  • 4 fresh eggs
  • water boiling
To shape
  • 2 raw pork bratwurst (each approx. 130 g)
  • 0.5 tbsp mustard
  • 1 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp chives, finely chopped
  • 0.25 tsp nutmeg
  • 2 tbsp white flour
  • 1 eggs, beaten
  • 50 g breadcrumbs
To deep-fry
  • oil for deep-frying
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And that's how it's done
And that's how it's done
Eggs
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.