Boerewors Scottish Egg
- Chef Suzanne Crozier
- Oct 14, 2019
- 1 min read
Ingredients
8 eggs, Medium boiled
600 g Boerewors, taken out of casing
125 ml cake flour
Pinch Oryx Desert salt
2 eggs
50 ml Milk
250 ml Bread crumbs
B-Well Fry Well oil, for deep-frying
Method
1 Cover each egg in a thin blanket of the boerewors meat. Shape the meat into a big egg-shape
2 Add pinch of salt to flour and roll meatball in flour.
3 Mix eggs and milk and dip meat ball in there.
4 Roll meatball in crumbs and deep-fry in mediums oil until cooked and golden brown.
5 Serve room temperature of hot with your favourite Chakalaka.
