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Ingredients
Eggs
- 6 eggs, chilled
- water, to fill (to the 1L fill level)
Scotch Eggs
- 50 g eschalot, cut into halves
- 2 sprigs fresh flat-leaf parsley, leaves only
- 600 g beef, sinew free, cut into pieces (3 cm) and partially frozen
- 2 eggs
- 15 g English mustard
- 70 g dried breadcrumbs
- 1 ½ tsp sea salt
- ½ tsp ground white pepper
- plain flour, to dust
- 1500 g vegetable oil
- Nutrition
- per 1 portion
- Calories
- 10400.7 kJ / 2485.8 kcal
- Protein
- 31.6 g
- Carbohydrates
- 10.7 g
- Fat
- 261.6 g
- Saturated Fat
- 20.4 g
- Fibre
- 1 g
- Sodium
- 754.4 mg
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