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Boerewors Scottish Egg


8 eggs, Medium boiled

600 g Boerewors, taken out of casing

125 ml cake flour

Pinch Oryx Desert salt

2 eggs

50 ml Milk

250 ml Bread crumbs

B-Well Fry Well oil, for deep-frying


1 Cover each egg in a thin blanket of the boerewors meat. Shape the meat into a big egg-shape

2 Add pinch of salt to flour and roll meatball in flour.

3 Mix eggs and milk and dip meat ball in there.

4 Roll meatball in crumbs and deep-fry in mediums oil until cooked and golden brown.

5 Serve room temperature of hot with your favourite Chakalaka.

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