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Old Viennese Scotch Eggs | Crispy & Juicy
(0)
50 min
Under an hour
Gurkerl Küche
Ein herrlicher Klassiker der Wiener Hausmannskost: Zarte Eier im würzig abgeschmeckten Faschiertenmantel mit Majoran und Knoblauch, knusprig paniert und im Backrohr goldbraun gebacken. Perfekt für das herbstliche Familienessen!
Preparation method
Preparation & boiling eggs
Boil four of the five eggs in boiling water for exactly 6 minutes until soft- to medium-boiled. Then immediately plunge into ice-cold water to cool down and peel carefully.
Finely chop the onion and garlic cloves. Wash the parsley, shake dry, and chop finely as well.
Preparing the minced meat mixture
Place the mixed minced meat into a large bowl. Add the chopped onion, garlic, parsley, mustard, marjoram, and sweet paprika powder. Season generously with salt and freshly ground pepper.
Chef's tip
Tip for extra juicy eggs: Boil the eggs for only 6 minutes and quench in ice-cold water so the yolk remains wonderfully creamy when sliced after baking in the oven.
Side dish recommendation: A classic Viennese mashed potato with plenty of butter and nutmeg, or an autumn potato and lamb's lettuce salad pairs wonderfully with this.
Ingredients
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