STEP 3.3. Divide minced chicken into 3 balls,place each between to greased sheets of parchment and press with a glass to make a thin patty, Remove paper and wrap chicken around the egg to cover completely.
STEP 4.4. Mack sure to remove excess mince around eggs to from a uniform and moderately thin layer that will cook evenly.
STEP 5.5. Heat oil Dredge scotch eggs in flour, deep into beaten eggs and pass in breadcrumbs Repeat egg and Breadcrumbs layer if you prefer thicker crust.
STEP 6.Fry each ball for 4 minutes
(Do not overcrowd the pan) and transfer onto paper towels, Serve hot with your favorite Sauce and Salad.
Nutrition value
152
calories per serving
10 g Fat14 g Protein2 g Carbs< 1 g FiberOther
Current Totals
Fat
10g
Protein
14g
Carbs
2g
Fiber
< 1g
MacroNutrients
Carbs
2g
Protein
14g
Fiber
< 1g
Fats
Fat
10g
Vitamins & Minerals
Calcium
21mg
Iron
1mg
Vitamin A
6mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
4mg
Vitamin B6
< 1mg
Vitamin B9
20mcg
Vitamin B12
0mcg
Vitamin C
4mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
25mg
Manganese
< 1mg
Phosphorus
146mg
Selenium
13mcg
Zinc
1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment