Scotch Eggs
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 24 min.
Ready in
Calories:
716
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 716 cal. | (34 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 45.3 μg | (76 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 41.3 μg | (92 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 883 mg | (22 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 630 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 eggs
- 500 grams finely ground pork
- 40 grams pickled Bell pepper
- 2 eggs
- 100 grams breadcrumbs
- ½ tsp sweet ground paprika
- 1 Tbsp Tomato paste
- 2 Tbsps finely chopped parsley
- salt
- freshly ground peppers
- vegetable oil (for frying)
Preparation steps
1.
Cook the eggs in boiling water for 8 minutes. Drain, rinse with cold water and peel. Finely chop the pickled bell pepper. Mix the ground pork with 1 egg, 2 tablespoons of breadcrumbs, paprika, tomato paste and parsley. Season with salt and pepper.
2.
Wrap each hard boiled egg in the pork mixture. Whisk the remaining egg and place the remaining breadcrumbs in a shallow dish. Dip the pork covered eggs into the egg then coat well with breadcrumbs. Fry the eggs in hot oil for 2-4 minutes, until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Serve warm.
