1. Boil 3 eggs. In another saucepan, place the carrots in boiling salted water, add a pinch of sugar and simmer for 10 minutes.

2. Mix the mince with the remaining raw egg and finely chopped onion. Season with salt, savory and black pepper. Add finely chopped parsley and breadcrumbs.

3. With wet hands, spread the mince onto a cloth sprinkled with breadcrumbs, forming a rectangle about 30 × 40 cm. Arrange the halved eggs, carrot strips and pickles lengthways.

4. Seal the ends and roll lengthways, starting at the filling. Place seam-side down in an oiled baking tray.

5. Whisk an egg white until stiff and brush over the loaf. Sprinkle with breadcrumbs and cover with grated cheese. Bake in a preheated oven at 180 °C for 40–45 minutes until browned. Rest for 10 minutes before slicing.