4 Serves
77 Mins
Bring a pot of water to a boil and gently lower the eggs into the water. Cook for 6 minutes for a soft-boiled center, then immediately transfer to an ice bath to cool.
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IndianVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
134 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
590 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Carefully peel the cooled eggs and set them aside. Prepare your sausage meat by seasoning it with salt and pepper.
Flatten a portion of sausage meat in your palm, place an egg in the center, and mold the meat evenly around the egg to seal it completely.
Roll the sausage-covered egg in flour, dip into a beaten egg wash, and coat thoroughly with breadcrumbs.
Heat vegetable oil in a deep frying pot to 175°C. Carefully lower the eggs into the hot oil and fry until the sausage is cooked through and the exterior is golden brown.
7
g50
g15
g
Saudi
Cypriot