Braai Boerewors Scotch Eggs
(21 Apr 2017)

Braai Boerewors Scotch Eggs

Braai Boerewors Scotch Eggs

Serves 2
 
Recipe by Peter Ayub
 
For Scotch Eggs:
4 medium size free range eggs (plus two for dipping)
125 g of Grabouw Boerewors per egg (Boerewors meat out the casing)
Breadcrumbs, to coat each egg
Flour, to dust each egg
2 eggs, beaten (to dip eggs into)
A handful of chopped chives for garnishing
 
Place your eggs into pot – cover with cold water and bring the water to the boil
Your eggs will be ready within 6 minutes from the start of boiling
Submerge you eggs into cold water – (this stops the cooking process)
Once eggs are cool – peel carefully
Then place eggs into flour – dusting them all over
Then take the Boerewors Meat and using your hands cover and mould boerewors meat around each egg
Then again back into flour – dust all over
Then into egg mixture and then into breadcrumbs
Refrigerate eggs to that mixture sets – about 20 min
Then braai your scotch eggs on the Weber until golden brown
Cut the eggs in half – sprinkle with chives and ENJOY!!

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