Ingredients
Yield Recipe
Scotch egg
1'100
g
eggs
1'400
g
ground beef
40
g
table salt
20
g
pepper, black, ground
80
g
wheat flour 400
200
g
eggs
(for breading)
160
g
breadcrumbs
Quark mayonnaise
500
g
rapeseed oil
100
g
eggs
20
g
mustard
160
g
low-fat quark
2
g
table salt
1
g
pepper, white
Production
1
Preparation
Cooking the eggs
Cook the eggs for 5 minutes so that the yolk remains soft in the center. Immediately rinse in cold water and allow them to cool completely. Carefully peel the eggs.
Minced meat
Season the ground beef generously with salt and ground black pepper and mix well.
2
Wrapping the eggs
Divide the minced meat into portions (about 70–80 g per egg). Flatten each portion between sheets of plastic wrap into an oval about 1 cm thick.
Place a peeled egg in the center and completely wrap it with the meat. Make sure there are no cracks or open spots.
3
Breading
Bread the prepared eggs as follows:
- Coat them in wheat flour.
- Dip them in the beaten eggs.
- Roll them evenly in breadcrumbs and press lightly so the coating adheres well.
4
Frying
Deep-fry at 170–175°C for about 4–5 minutes, until the meat is fully cooked and the coating is golden brown. The yolk should remain soft.
Drain on paper towels.
5
Quark mayonnaise
Pour the rapeseed oil into a tall container. Carefully add the eggs; they will settle at the bottom while the oil remains on top. Add the mustard.
Place the immersion blender at the bottom of the container before switching it on. Run the blender and slowly pull it upward. The oil will gradually emulsify. The more oil is incorporated, the thicker the mayonnaise becomes.
Finally fold in the low-fat quark and season with salt and white pepper. If desired, refine with a little lemon juice and fresh chopped herbs.
6
Serving
Cut the scotch egg in half and serve with the quark mayonnaise.
Evaluation