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Scottish Eggs with Green Sauce

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Scottish Eggs with Green Sauce

The perfect scottish eggs with green sauce recipe with a picture and simple step-by-step instructions.

For the mayonnaise:

  • 1 Pc. Egg
  • 0,5 Pc. Lemon juice
  • 1 tsp Dijon mustard
  • Salt
  • Pepper
  • 250 ml Sunflower oil

For the green sauce:

  • 1 bunch Frankfurt Green Sauce Herbal Mixture
  • 400 g Sour cream
  • 2 tbsp Mayonnaise
  • 1 tbsp Dijon mustard
  • 0,5 Pc. Lemon
  • 1 tsp Sugar
  • Salt
  • Pepper

For the Scottish eggs:

  • 400 g Minced veal
  • 200 g Salsiccia Mettwurst
  • 2 tsp Dijon mustard
  • 6 Pc. Quail eggs
  • Breadcrumbs
  • Flour
  • 2 Pc. Eggs
  • Nutmeg
  • Salt
  • Pepper
  • Sunflower oil for deep-frying

Mayonnaise:

  1. Put the ingredients in a tall, narrow mixing bowl in the order shown, everything at room temperature!
  2. Start with the hand blender at the highest level at the very bottom and slowly pull it up until you have a homogeneous mayonnaise.

Green sauce:

  1. Gradually put the sour cream and the washed herbs in a blender and chop until the herbs still have substance and bite, but the sauce is evenly green.
  2. Transfer to a bowl, stir in the other ingredients and season to taste.

Scottish eggs:

  1. Knead the mince and sausage meat with mustard, an egg and nutmeg into a mince. Carefully season with salt and pepper. Boil the quail eggs for 2 minutes, quench, peel and roll them in flour.
  2. Bake the balls in hot frying fat at 175 degrees until they are golden brown.
  3. Put a ladle of green sauce in a deep plate and place a Scottish egg on each.
Dinner
European
scottish eggs with green sauce

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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