The Perfect Egg Recipe (Scotch Eggs 3 Ways)
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- Опубліковано 3 чер 2024
- Transform your breakfast with the ultimate fancy egg upgrade! Eggs are one of the most multi-faceted and underrated ingredients in the entire world. These 2 different scotch egg recipes put a little more respect on that name.
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Subreddit: / joshuaweissman Today we are making Scotch Eggs! Eggs are one of the most multi-faceted and underrated ingredients in the entire world. This recipe puts a little more respect on that name. - Навчання та стиль
Here in Brazil one would call this dish a “Bolovo”, which basically means Cake (Bolo) + Egg (Ovo), as in “Cakegg”. I gotta say that this was the tastiest one I’ve seen in my whole life!
Ia escrever isso!!! Bolovo hmmmm que delícia! ❤️
O nosso as vezes é coberto com massa de cox8nha
Bom de mais
I'm Brazilian and NEVER heard of this and now feel like my life in incomplete
rapaz, só os brasileiros aqui no canal do Joshua
I've been making Scotch Eggs for nearly 40 years pretty close to this. I just started using Panko about 10 years ago. It's a family favorite especially during the holidays. My family expects them when they come to town. I first started making these when my husband and I were House Parents for an At-Risk Youth program. Those kids were so tired of the same old breakfast of: scrambled eggs, sausage, and toast. I had attended a regional gathering at Christmas time called Dickin's On the Strand in Galveston, TX. That is where I had my first Scotch Egg. I go the recipe from the people who were selling it on the food street. The next weekend I got up extra, EXTRA early and made these eggs. My 15 boys got up and were a little confused. I told them, "Well, we are supposed to serve eggs, sausage, and toast and y'all are sick and tired of it so let me present your "eggs, sausage, and toast" a different way. I had to keep my hands and feet away from their mouths! Luckily, I made 2 eggs per kid PLUS some extra eggs for them "just in case". After that day, I made them every Saturday morning. I even showed the boys how to make them. They never taught Home Ec in school anymore so I taught my boys how to cook. Most of the boys loved learning how to cook and this recipe (with breadcrumbs instead of Panko back then). I still hear from some of my boys, who are now grown men with families of their own and they always bring up Scotch Eggs! Mama proud!
This is precious
Based. Thank you for being a good person.
AAH MY BRAIN CELLS ARE LOSING WHEN READING THIS THIS IS TOO MUCH DATA TO PROCESS
love this
Awe. How sweet! I am fascinated with this egg! I just don’t think I can make it
My British great grandfather used to make these for me every time I visited, he taught my older sister how to make them before he passed, it’s nice to see them get some appreciation
As a Japanese person living in Scotland, this was perfect.
Scotch egg is actually from England. No JK
@@gayleralan Yeah, I know. We don't actually eat it as often up here as they do down south. 🤷🏻♀️ No idea how or why we've claimed it. 😅
Did you use ajitama?
@@angelayumartin5111 we never claimed it, people just don't understand the "Scotch" part has nothing to do with geography...
Invented in 1738 by Fortnum & Mason in Piccadilly, London, England.
The reason why the egg is hard boiled is because this is generally eaten as a snack food, not something you would need a plate for. They're usually chilled and stored in the fridge in the same way as a pork pie
Yeah, it's meant to be finger food lmao, this would be a bit messy
Didn't know that, thanks for the Brain Snack.
a snack?
This does look like a meal with rice
@@woodonfire7406 When scotch egg was first sold in London in 1738, it was sold as a traveller's snack. For travellers back in those days (I'd argue even now), a snack is something one would be eating while travelling (on foot, on trains, etc), as opposed to a meal, say at a diner, a pub or any places where you could eat with your cutlery.
That's why the Scotch egg would often have a hard-boiled egg: less messy to eat, and longer shelf-life. And yes it's pretty much a meal in terms of its calories and content, but that's perfect for travellers since they needed something dense in energy that could be eaten quickly without creating a mess.
Think of scotch egg as energy bars back in those days, they serve very similar purposes.
You can eat soft-boiled eggs as a finger food if you're not a bitch. Napkins exist.
Who else wants Josh to bring back Fermentation Friday?
Yes! I’m waiting for a milk kefir video.
@@chrisz.9974 oh my goodness yes!!!
What's fermentation Friday?
@@rafaelanaya9421 Josh used to do these videos on a friday where he gave us recipes and instructions on how to make fermented foods, like his fermented Ketchup. He hasn't done them in a while and some of us want them to make a comeback😊😁
Yes ffs. Plssss. That's what got me hooked B4. That and b-roll. Pls bring this back. Sure but better and all that Is fun but I fermentation is funkier
Dang I just realized I need to go pick up more of that "Worst-Chair" sauce...
😂😂😂
As much as I appreciate Josh going above and beyond to show us meal options with the Scotch Egg, as a true Brit, I will be taking mine to the park alongside my picnic and my beer 😌
if its not served with a bag of cheese and onion crisps and a box a dairlylee dunkers then I'm not playing
I still would, that sounds lovely
@@Svartez that was so British I think my citizen ship got revoked just reading it
Cut them in half and a good dollop of branston pickle and a thin slice of cheddar with a pint of bishops finger 😤
@@everton619 Like an eggy ploughmans. Top
Josh, I know you're down for this: Use Chorizo as the sausage wrapping.
That's bordering on a Scotch Egg beef Wellington, you're making my mouth water from the thought
Chorizo on everything!
Hello friends 🥰 Because I'm not famous like other singers that's why no one see my music videos. So please see once and then decide ❤️...
Says deep fried huevos but no chorizo version..... SUS!
Chorizo is so good. Especially in the ass. Yum.
Hey papa, for the next “But Better” episode you should make pizza rolls, you know the kind that when you bite into as a kid a molten meaty pizza sauce bursts out and scolds the roof of your mouth?
Oh shit! Genius suggestion.
Don't forget how it simultaneously freezes your tongue with its somehow ice cold middle.
yes please do
The sauce bursts out and immediately says "you shouldn't be eating these they're very unhealthy"
@@pippinmew why cus no good
I don't know why I choked when he said "oeufs". He literally just said eggs.
No, he literally just said "oeufs".
It's more like "oeux" than "oeufs"
huevos
œuf
Sounds like Irish for egg
Oh my... I found myself still smiling for a long time after watching this video... I also felt excited to cook today and share the vibes... Thank you for thus vlog its fun to watch every single second of it... ❤️❤️❤️
Joshua: **uses kosher salt in a recipe**
Babish: "I would, without question, take a bullet for this man."
“Also sprach Zarathustra” isn’t a song, and can’t possibly still be in copyright. It dates from 1896, and Strauss hopped it in 1949.
It's music but I'm sure your pedantics make a real difference. And while the composition itself is in the public domain, per U.S. law, the specific orchestration of the intro tune used to score 2001: A Space Odyssey is not. While he isn't necessarily using that specific orchestration here, UA-cam is a bitch and would create issues for him anyway if some troll or bot flagged it (and a bot likely would, because bots are too dumb to understand the difference).
There’s a similar Chinese dish “braised lion head”. I loved it as a kid! The name comes from the look of that fried then braised ball shape haha 🦁
Wow! We made these tonight and they were AMAZING! Thanks so much for the recipe! Keep them coming!
Josh makes tough recipes looks easy as hell now that's talent
Its not talent, its countless of hours cultivating a skill. In my eyes thats 10x more impressive than just being talented
@@nilskavanagh now thats a bon helpful coment
Practice makes perfect
👏🏾🔥💯
Tough? It's an egg and some mince. How incapable must a person be...
FYI: Also Sprach Zarathustra is in the Public Domain in the US.
This isn't technically that though, as that's an entire piece. Technically, this is the Space Odyssey theme (which is a brief segment of Also Sprach Zarathustra). While he'd legally be safe because he voiced the tune himself instead of using the actual sound from the film (which is the specific thing that's copyrighted), in the time it would take him to dispute any flagging from douche corporations or dumb bots who don't know better, he'd be losing engagement.
Yeah, it’s movement 1, Einleitung, oder Sonnenaufgang (introduction or sunrise) of Also Sprach Zarathustra, which was used for 2001. You are correct, because he didn’t use a sound recording, he would be fine legally, but ASZ is in the public domain in the US. It’s not in some places in Europe. Not sure how UA-cam demonetization works in a case like that.
¯\_(ツ)_/¯
Came here to say the same thing.
Back in my larping days, we made some that consisted of making deviled egg spread from the yolks with blue cheese, chives and lots of cracked black pepper. filled the whites with the filling, wrapped it in locally made sausage AND bacon, then crusted and fried them. SO good.
I am so glad that you did this video! Years ago I tried and failed them miserably. Ugh! I'm gonna do it your way now!
You rock!!!
at this point, Josh doesn't really care how he's wearing the apron
i scrolled back up and was greeted by some bouncing I was not expecting.
We're not mad 😉
shirt off
Still waiting for food wars style... uk what im talkin bout 😘
This looks like a deep fried heart attack.
*Gimme Six*
If we die, we die
@@TheSlavChef no ragurts
@@EZOnTheEyes no RAGRETS
@@TheSlavChef you almost did it pal, I believe in you. You can write it right
@@Swimmeret_ No Rugrats?
As a former chef. This was our most requested item. Very easy to make and delicious. Timing on boiling the eggs, 630-7mins for the perfect temp and tenderness. Not many folk like yolk. But bravo!
This is one of my most beloved things to eat! My mother made it all the time and it hits the spot man!
You can’t beat a homemade scotch egg. My personal fave is with lemon and parsley in the sausage meat
Actual lemon juice or lemon zest?
@@TWForeeever zest
In the Netherlands, we have a very similar snack called simply "eggball", or "eierbal" in Dutch. It's mostly the same, but instead of minced meat, we use ragout.
Lekkah
In Flanders we call it a "bird's nest" or "vogelnestje".
So...Meat sauce?
@@grabble7605 there's vegetarian versions, I think, but yeah, meat sauce.
Yea, big difference
Have to give it to the brits here
Scotch eggs > Eierballen
That being said
Cronchy meatballs < kroketten
As a lover of scotch eggs and I live in the UK this is the first time I’ve ever been tempted by a recipe to make my own and a runny yolk is right up my street as all the bought ones the yolk is what puts me off it’s so dry and NOTHING can bring it back. Thank you!
The egg isn't supposed to be runny though the scotched egg is supposed to be eaten as a quick snack which u can chill in the fridge then just grab it and eat it on the go if it's runny you can't do that
My grandmother always used to make these. I'm glad to see you honouring them.
Josh, mate... poke a hole in the bottom of the egg (the round, not pointy end) with a pin or thumbtack. When the eggs cool in the iced water, they contract, pulling water in through the hole and separating the egg from the shell. That way you won't massacre your eggs when you peel them 1:45.
So, you want me to handle scorching hot boiled eggs to poke a hole in them?
@@CantEscapeFlorida Gloves exist. Pot holders exist. This is not difficult to realize.
@@CantEscapeFlorida I guess I should have been clearer. You do this before you boil them. And no, the egg doesn't escape through the hole when they cook.
@@grabble7605 have you ever cooked with extremely fresh eggs? The shells are fragile.
@@CantEscapeFlorida Egg shells are literally designed by nature to withstand the physical forces of being squeezed out of a chicken. And...That also has nothing to do with my point, which was that several methods exist to handle a hot egg safely. Sooo...
Josh, hubby saw this and immediately said “all my faves, make this for me …”. So I must go to the butcher for fresh ground pork and grocer for panko and eggs. And I am ordering your cookbook because I cannot live without it. ❤️🥰
"Eggs are underrated"
*The entire sovereign nation of Japan has entered the chat*
I've gotta try making this. Never had a Scotch Egg before. Looks amazing.
I want Josh to collaborate with mythical chef Josh. It would be such a glorious video
I am just still waiting on his collaboration with coach greg for making french toast.
Chef Johns Scotch Egg video was my first introduction to cooking videos and now theyre my entire feed.
Agreed.
Yes, we will call it 'Joshin with Josh'
Black pudding works well instead of sausage, as does Haggis, (actually Haggis is fully amazing)
I like a black pudding/sausage meat blend
I like a layer of sausage then layer of black pudding
This Easter i saw something by Alton Brown where he stands his eggs instead of biking them. It makes a huge difference in the peel process, is so much easier, and doesn't have the rubberiness that hard(and soft) boiled sometimes gets
I am definitely making that for breakfast. Thank you Josh!!!✔😃
I was going to tell an egg joke, but they always crack me up...
Jesus Christ
Let me tell you one thing about egg jokes. They always crack me up.
@@michaelthomas5460 Jesus CRUST
@burningfeet 53 hahahahaha
@@beargrylls6135 Hai Bear. Did you eat SNEK tudei?
I lost my job a year ago to Covid19 and my cousins & I started a little catering business from home. Your videos inspired me to want to do better in the kitchen and really get me to understand the finer details.Thanks Josh. Much love from the Fiji Islands. PS - need to save me enough money to get a stand mixer like yours!
As a British citizen I love scotch egg so nice to see it on the channel
I tried these today, best Scotch Egg I've ever had and I've had a few, all bought though, this was my first attempt at home made. I'd recommend these to anyone they are delicious but there one thing not made absolutely crystal clear in the video. Peeled soft boiled eggs are extremely squishy, floppy and delicate, they easily split open with just a bit of pressure, you absolutely must use the cradled method shown in the video to wrap them unless you have the dextrousness of a magician, you do not want to squeeze them, I split my first one very easily just peeling it. Also they pack a fair calorie punch, near 550 per egg by my reckoning (though I did use a smidgen more meat than here at 125g per egg) so having them with chips and baked beans (as I did) is not perhaps the most healthy way to enjoy them, but worth it. Cheers :).
As soon as I saw the picture I felt like a kid at Christmas!!! Scotch eggs are my all time favorite food and I've never made them quite right. I can't wait to try this tomorrow 🤩🤩 Once again, Josh delivers
I recently got sent some "Pork Panko" to try out, made from pork skin/crackling. It's pretty good and is amazing on a scotch egg. BTW, you can add a vegetable in there, finely sliced spring onion in the sausage meat is really good.
amazing amazing, made some tonight and im super happy and proud with how they turned out! Highly recommend using avocado oil for the frying :)
this is, without doubt, the most engaging entertaining cooking video i have EVER watched. big fan! thanks. and those eggs looks utterly delicious.
Since I’ve been watching Josh, the kitchen scales have become my most used utensil. 😍🥰
It's just so much faster, aye?
No wondering about whether you've compacted the flour too much or not.
And being able to zero a bowl, add ingredients, zero the bowl again and add more ingredients.
I look down on recipes that use cups etc... for weighing with distain now.
@@bxniels0 hahaha. Same same. Next thing is to get the key Fahrenheit to Celsius conversions tattooed on my forearm and I’m good to go I think. 👍
Joshua: "Just how we like it on this channel, no vegetables!"
Me after watching too many Uncle Roger videos: "Vegetables taste like sad."
Vegetable make you go "Hayaaaah".
They do indeed
I disagree with uncle roger pls don’t send me to the gulag
I’m not a filthy vegan but vegetables can taste good
@@Mkngs7snaj -cant be sent to the gulag if you send Uncle Roger there first-
i made these one time turned out soo good but would love to see how you done them. they were done so good and that avocado toast :)
This looks like a beautifully tasty dish Josh, I ought to try this soon.
“Every time you go starch on starch you go: oh it has to be too much… it never is… “
Preach it !!!!!
I think scotch eggs are meant to be cooked now eaten later, and i dont like the idea of cold runny egg
They are so much better with a runny egg
If you make it the night before a picnic then hard boiled is the only option. But runny york makes them taste better when served hot
@@longps9528 I agree with that 100%
Yolks don't stay runny anyway over time, especially when cold
Meant to have a runny egg.
I can’t stop watching your videos. Your intros and cooking explanations are reminiscent of Alton Brown. You’re my modern nostalgia if that’s a thing. Great work on your content and keep it up.
Omgoodness!!! I was craving that scotch as he was making and could almost taste it when he was done and then mouth watering while he was eating it... A total blue baller. I had no where to go from there. I need to take culinary classes. ☹️
I'm amazed that this man always nails that perfect fifth lol
I was worried that PAPPA won't appear today. Now I can sleep well.
@Gon Freecs123 Josh = PAPPA, you must be new here.
Wow, you're way on the other side of the world lol
@Gon Freecs123 In this channel we spell it PAPPA. The righ spelling from spanish is as you say i think.
I did this, and turned out perfectly,… thank you.
Ugh, he's eating rice with *A FORK!?*
I'm calling uncle Roger.
*H A I YA*
fuiyoh
Me, who also eats rice with a fork: *Heavy sweating*
@@haihai9022 you ever eat beans or peas with a fork?
If you have, that's the same thing as with rice. Why???
You know how hard it is to get something so small, so separated, just use a spoon, it's not that hard
@@woodonfire7406 I too eat corn and peas with a fort
Scottish people: in tears at a Scotch egg on avocado toast
Japanese people: in tears at soy sauce being poured over rice
dont forget the runny eg yolk ,egg should be hard boiled!
But.... raw egg over steaming hot rice and some soy sauce...?
Its not actually Scottish, its Yorkshire creation in the UK. I was surprised when i discovered it.
@@mitch-ui8ds I used to eat them like that and it tastes very good. Rice, egg, hot dogs, and ketchup. The good old days before diets xD.
@@IIIAJHIII as a Scot I don't even care, I'm happy someone 100% thought, we probably shouldn't do this. Screw it, it will be funny. It's deep fried, let's blame the scots. That was the birth of the pizza crunch and the deep fried Mars bar!
Oh... so this isn't a video validating my breakfast of a glass of scotch and a boiled egg
LOL
Wow....now I wanna try that
No, but Guy Ritchie's "The Gentlemen" comes surprisingly close!
Consider: Coating the scotch egg in scotch and briefly flambe'ing the sausage.
You could also try it with replacing the sausage meat and using black pudding instead. Would recommend Stornaway black pudding too 🤤
Thanks.
Love it!
The scotch egg is one of THE BEST English bar snacks in existence! Great with a cold beer and some grainy mustard on the side. Love the idea of keeping the yolk runny!
Runny is traditional.
Swap mustard for HP sauce
@@RS__7 great idea!
The reason they're hard boiled is that they're traditionally eaten cold/"room" temp as a lunch thing.
Also because we eat them on the go
Picnic food. The ultimate with Branson Pickles on the side.
it's got more to do with supermarket shelf life, restaurants do them soft boiled all the time.
@@123Andersonev ah maybe because I see it more in street food and not restaurants, I've never really seen it at a market tho
@@123Andersonev genuinely never seen them in a restaurant before and I've lived in a lot of places in England and Scotland
but I could see them being served warm as an appetiser maybe?
Beautiful!
Now that I know precisely what it is, I’m going to make it!!!
I does look wonderful!
I’ll boil mine starting in boiling water, for 17 minutes (I usually do 20, but I have to allow for possible additional cooking while frying)
Thank you very much, Papa!!
Gordon Ramsay never explains it, on MasterChef.
I love sausage and eggs!!!
I just need to figure out how to get a cheese layer in there.
An egg without cheese, is like a day without sunshine!
You’re not American are you? 😂😂They’re scotch eggs
My fave version is the Smoked Haddock Scotch Egg... So freaking delicious!
Try also: Chorizo sausagemeat, or Cumberland sasagemeat, or bits of black pudding in the meat
That's the way the scotch make it; they add blood sausage.
@@user-jy7ud1ic4p As a Scotsman I can say that we generally use haggis as the surround if not using sausage-meat. Though chunks of black-pudding [blood sausage] in the sausage meat is nice too.
One of the best Scotched Eggs I have had was made with Black Pudding instead. Very rich but very good
if you could somehow marinate the egg asian style and do a panko and crackling mix you might be able to take it to the stratosphere of fusion cooking.
Definitely gonna try this one!😋
I have my own version of Scotched eggs love them so much.
Hey Josh! I know you probably won't see this but I'd love to see some easy (maybe cheap?) meals for a 5-6 person family! I love your recipes but they'd never be enough for my fam 😂
Yo I love how do-able this recipe is. When I lived in Seattle I was able to acquire all the ingredients for the recipes regardless how obscure they were. But since I moved to Arkansas in a little Podunk town a good hour and a half away from any whole foods or Asian market most of the recipes aren't doable if I don't have the time to spend 2-3 hours driving just for a couple groceries. Hope to see more recipes that don't require oddly obscure asian spices or machines cause they're difficult to come by where I live
Amazon is your friend.
@@JarrodZerr Unless you are unfortunate enough to work in one of Amazon’s warehouses.
Didn't know about this. Will try it. It has my favorite ingredients.
Thanks! Made this with Chorizo and it was heaven 🤤.
> claims he knows how to pronounce "worcestershire"
> butchers it at the same time he claims it
Josh, I'm now wondering how a soy marinated soft boiled ramen-style egg would work for the rice bowl version. Thoughts? 🤔
Mayak egg! So yummy
Def wanna try making this for a meal with rice. Seems so good
Thanks for sharing sir
This looks good. It also looks like the easy road to heartburn
Gimme ten
Hey :). For the next “But Better” episode can you do Twinkie’s pls?
The only time I ever made a Scotch Egg, I made it too dry and overcooked. It was still delicious. This looks transcendent.
The scotch egg with rice is just a different presentation of Katsudon. I cant wait to try this. It looks delicious
In Tunisia which is a north African country we call this dish “the eye of a spanish “ , don’t ask me why lol .
I think the Tunisians have something against the Spanish then haha
@@hiffahyphae6707 it’s a compliment actually , that dish looks like a big eye if you can tell , and spanish women are known for their beauty and their big eyes , that’s why 😂
I normally subscribe for my liking of the recipes - which, yes I love your recipes as well.
But I subscribes primarily and for the first time ever because of comedy.
Your videos make me love so much and this leads to enjoying cooking even more.
Thankyou so much for that! :3
Just made these. Unbelievable! Also, I might of created the Bourbon Egg? I added a slice of american cheese around the egg and then continued with the recipe as is. Oh, and I used spicy Italian sausage. Incredible.
Good prepared
*Salmonella has entered the chat*
Sorry Josh you missed the perfect way to serve Scotch Eggs. My all time favorite way to serve Scotch Eggs is is the afternoon before you are to serve this epicurean delight you break out the mandolin and make some sweet music with several or more Russet Potatoes and turn them into the shape of SSFF (Shoe-String French Fries) and it is up to you if you wish to leave the skins on like a heathen and then rinse them in cold water followed by a soak for about one to two hours in ice cold salted water with several tablespoons of sugar added to the water as well. The preheat your frying oil to 275 and blanch fry you SSFF in batches for about 4 minutes or until your SSFF are wiggly and jiggly and place them on a rack gently to drain and then onto a sheet pan in the freezer and once frozen place them in a serving size plastic bags. On the day that you are going to cook your Scotch Eggs (side note you can pre cook and peel your eggs, make the sausage etc. so that your morning/brunch cooking session will not be as hectic. No just prior to frying your Scotch Eggs make yourself a “batch” of Hollandaise Sauce and place it in a wide mouth thermos that has been pre warmed with boiling water and then throughly dried as well as trimming and steaming at least 3 if not 5 pieces of Asparagus for every order served. Now just after removing your or Scotch Egg from its frying oil in another Dutch oven drop an order of your already “blanch” fried shoestring French Fries which you of course have waiting in the freezer and while your Fries are being cooked to a perfect GBD (Golden Brown and Delicious) refresh your Asparagus in a pan of hot salted water and once warmed place on a dry clean towel. By this time your SSFF should be GBD place a nest upon you serving plate along with several slices of beefsteak tomato that like the fries have been salted and upon your nest of SSFF cut your GBD Scotch Egg open lay the Asparagus spears artfully upon the two halves and lavishly sauce with your perfectly prepared Hollandaise sauce garnish with finely chopped chives a serve with a glass of Guinness or Champagne
Sounds delicious. Have you seen his video where he admits that this one was a lie? It's not easy and he had trouble getting a runny yolk and still cooking the sausage enough.
IT LOOK SO YUMMY THANK FOR SHARE
I became obsessed in making this. I never heard of a scotch egg. My husband was looking for a bottle. Anyways thank you we loved it.
I'm going to try your technique with finely chopped/minced salmon and slightly different seasonings & herbs. I'll boil the egg a minute longer to offset the shorter frying time, so I don't overcook the salmon....this would be so good on your avocado and toast combo - and still be very Scottish! 🍀
Thanks for all of your great cooking and attention to detail in your techniques!
I wanna try this so lmk how this goes
Scotch eggs have nothing to do with Scotland. They were invented in England.
Egg is a funny word in polish because egg is “jaja” in polish and “jaja” also means balls so when people say they need eggs , some always have 2 with them😏😂
Ja ja is also ha ha in spanish
And eggs are juevos in Spanish which also means balls.
And in persian, Tokhm is eggs and it also means balls😭
Some good old balls facts😂
@@marleymarz2907 lol I always thought it was cojones..I guess it's in mexican tho
Looks awesome!
i appreciate you so much for making this, i've always loved scotched egg but i never knew how to cook it, this was easy to learn and enjoyable to watch, i hope to see more of your tutorials
PapaJosh: "You wanna know what else has Papa's deep fried huevos on camera?"
Me: "OnlyFans!"
PapaJosh: "B-Roll"
Me: "Dang it, the internet ruined me..."
@Hey. Its.Just.Jeremy It's a meme, no?
Honestly, I am filthy, but not that filthy 🤣
Im pretty sure huevos is mexican slang for balls tbh so I laughed at that
@@TrashRat45 huevos means eggs, but i think you can use the word for balls as well :D
@Hey. Its.Just.Jeremy I did... *shame* *ding*
You're not technically wrong. Consider: The b-roll is at the end of the video, and *only fans* watch to the end.
whenever Joshua threatens to withhold kisses & hugs I feel like I'm the daughter of a world-renowned chef who is strictly raising me to be his successor and I live only to please him but I have my own secret dream to become a dancer which he would never approve of and this indecision between following my individuality or keeping up my role as the ideal daughter is tearing me apart.
my real dad is an electrician.
You can live your dream by dancing around your problems 😉
this is a whole plot
No, your real dad actually is Joshua. He knows it but you were never told, and he IS specifically talking to you. This channel exists to parent you from afar. That's the plot twist.
Feel the same. My real dad is dead
Mood 😂
This is one of my favourite snacks
This reminds me of the fried potato balls you would get at bodegas up North. I'd love to see a video about that please. Only ever made them once at a friend's house.
Fun fact: Scotch means chopped so not only does scotch eggs mean eggs in chopped pork meat but it also has nothing to do with Scotland in its origins
Do you have proof?
My counter argument would be it’s deep fried therefore there’s a high chance Scotland thought of it
Incorrect. In no language does "Scotch" mean chopped. While some cookbooks have described minced meat as "scotched meat" there's also evidence of scotched food that does not involved chopped ingredients. The origin is still in question, as several different sources claim to have created them in the 1700s, although none are Scottish.
@@Metrion77 It's defintely English
It was first mass produced by Fortnum & Mason and thought to have originated in Yourkshire, nothing to do with Scotland!
Ramen with a scotch egg sounds like my jamb right there.
eeewwwww no it would go soggy
@@mitch-ui8ds lol they make a version with breaded porkchop that's awesome and you only put it in the bowl at the table.
I hate it but I love it
The rice & scotch eggs is pretty close in my mind to a (cleaned up) loco moco. It's one of those things that you take a bite and tell yourself "I can never let myself have this again lest I become addicted".
I NEED to try this