Scottish Eggs with Green Sauce

5 from 7 votes
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 458 kcal


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



  • Put the ingredients in a tall, narrow mixing bowl in the order shown, everything at room temperature!
  • 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:

  • 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.
  • Transfer to a bowl, stir in the other ingredients and season to taste.

Scottish eggs:

  • 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.
  • Bake the balls in hot frying fat at 175 degrees until they are golden brown.
  • Put a ladle of green sauce in a deep plate and place a Scottish egg on each.


Serving: 100gCalories: 458kcalCarbohydrates: 2.5gProtein: 5.5gFat: 48g
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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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