Scottish eggs on coleslaw

Name: Scottish eggs on coleslaw
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 8 Eggs; 1 Onion; 400 g mixed minced meat; 100 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON medium hot mustard; 3-4 Tbsp Flour for turning; 1 kg white cooking fat for frying; 500 g White cabbage; 250 g Carrots; 4 TABLESPOONS Fruit vinegar; 3 - 4 TABLESPOONS Oil; 7-10 Tbsp Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

8 Eggs
1 Onion
400 g mixed minced meat
100 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON medium hot mustard
3-4 Tbsp Flour for turning
1 kg white cooking fat for frying
500 g White cabbage
250 g Carrots
4 TABLESPOONS Fruit vinegar
3 - 4 TABLESPOONS Oil
7-10 Tbsp Parsley

Directions

1
Boil 6 eggs for 10 minutes in boiling water until hard. Rinse cold and peel. Peel and finely grate the onion. Knead minced meat, onion, 3 tablespoons breadcrumbs and 1 egg. Season with salt, pepper and mustard.
2
Wrap each hard-boiled egg with the minced dough thinly and press well. Whisk the rest of the egg and turn the coated eggs first in flour, then in egg and the rest of the breadcrumbs. Heat the fat in a pot and fry 2-3 eggs at medium heat for 6-8 minutes until crispy brown. Drain well on kitchen paper. For the raw vegetables, clean the cabbage and cut into fine strips. Peel and wash carrots and cut them into fine sticks. Mix vinegar, salt and pepper and first beat in oil and then cream. Mix vinaigrette with cabbage and carrots. Arrange eggs and raw vegetables on a plate.
3
For the raw vegetables, clean the cabbage and cut into fine strips. Peel and wash carrots and cut them into fine sticks. Mix vinegar, salt and pepper and first beat in oil and then cream. Mix vinaigrette with cabbage and carrots. Arrange eggs and raw vegetables on a plate. Serve garnished with parsley