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Ingredients
Eggs
- 6 eggs (53-63 g each) cold
- water to fill to 1 l mark
Celeriac-carrot salad
- 300 g celeriac cut in pieces (2 cm)
- 300 g carrots cut in pieces (2 cm)
- 100 g yoghurt, 3,5% fat
- 20 g mayonnaise
- 10 g lemon juice freshly squeezed
- 10 g honey
- 1 tsp salt
- 2 pinches ground white pepper
Scotch Eggs
- 50 g shallots halved
- 2 sprigs parsley leaves only
- 600 g beef, boneless sinew free, cut in pieces (3 cm)
- 2 eggs (53-63 g each)
- 15 g mustard
- 70 g breadcrumbs
- 1 ½ tsp salt
- ½ tsp ground white pepper
- 20 g flour for flouring
- 1500 g oil for deep-frying
- Nutrition
- per 1 portion
- Calories
- 462 kcal / 1933 kJ
- Protein
- 32.8 g
- Fat
- 26 g
- Carbohydrates
- 24.8 g
- Fibre
- 3.3 g
- Saturated Fat
- 5.7 g
- Sodium
- 742 mg