PREPARATION

1. Boil 6 eggs (leave 2 eggs for the breading mixture).
2. Once cooked, dip the eggs into ice water and let cool about 10 minutes.
3. As the eggs are cooling, mix Fant for burgers with 70 mL warm water and let stand a few minutes.
4. Add meat and mustard into Fant mixture and mix together well.
5. Prepare three bowls, one for the flour, the second for 2 beaten eggs, and the third for breadcrumbs.
6. First dip the peeled boiled eggs into the flour, then use your hands to wrap a layer of the meat mixture around each. Then dip this ball into flour, egg and finally bread crumbs.
7. Fry in deep hot oil for 4–6 minutes.
8. Serve Scotch eggs with potato salad.
9. Tip: Boil eggs 4 minutes for soft-boiled and 7 minutes for hard-boiled eggs.