I used to work in a restaurant where we had award winning scotch eggs on the menu. We made everything in house for them,even the beer ketchup to accompany. In comparison your technique is on point. first I've come across on UA-cam that KNOWS how it should be done. Just fount your channel and loving the English recipes!! Keep up the good work big man !
I have meat around it. Meat and eggs together are great. I get the yolks nice and soft. I season the meat well. In a pub, having a pint of beer, I cannot get any better than that;
Fantastico! Keep the fantastic videos coming. Pricking you egg was an interesting tip. I regularly make boiled eggs and the shell cracking has always a problem. I have also heard that adding lemon juice to the boiling water, helps with the peeling afterwards, as it weakens the shell.
I had a great Scotch egg for lunch in Skye, made with black pudding from Steòrnabhagh. Recalling that, I am going to try your method using Pennsylvania Amish haggis aka scrapple. 8~) Yours, Bill
Interestingly the "Scotch Egg" is not a Scottish dish, as it's actually an English innovation brought back from India, and then tweaked to suit the British palette.
Store bought will always be a solid yolk. It's just the way it has to be. Properly cooked on the premises for you, runny yolk is SO much better. I guess if folks don't like runny yolks they can always ask for a longer boil...
Yep, that should be fine. Obviously you need to make sure that the egg cooks for long enough to cook the minced meat through. Nice experiment, let me know how you go!
@@CulinaryExploration thats what I meant, how long do you reckon i should cook the egg? Im sorry i am no cooking expert! Just wondering if i cook it the same as you would it still stay runny? Not a clue how long the chicken or beef takes to cook 🤔 😅
Never tried that, in fact I'm yet to put an air fryer through its paces, have you got one, what is it like? If you try cooking the scotch egg in one let me know how it goes
@@CulinaryExploration Doing Scotch eggs in the air fryer definitely works! I eat low carb so I make them with a soft egg, wrap in Cumberland sausage meat and two rashers of bacon. Preheat air fryer (I like to hear the sizzle!) then cook at 195°c for 15 minutes (no need to spray them with oil) turning once. Delicious.
Damn it I hate it when the camera cuts from a delicate procedure that is crucial to the success to the finished end product! And not just 1 cut, but 2!!! And 8 to 10 minutes?
@ Yes, I figured out over 3 years ago...but it is only known as English currently, as origins could be India, (kofta), or North Africa "scotching" eggs with minced lamb. Further, it was first seen in the UK, (late 19th century) in Whitby, Yorkshire, coated in fermented anchovy, by way of France, however Londoners claim it originated there. Nothing in history is as fun as food origins.
thanks for the refresher course christmas again and making them now lol.
Delicious!! Love, love, LOVE Scotch Eggs.... made some VERY similar to yours last week!! Scrumptious!!!
That looks delicious! I’ve never had one but now want to try it!
I used to work in a restaurant where we had award winning scotch eggs on the menu. We made everything in house for them,even the beer ketchup to accompany. In comparison your technique is on point. first I've come across on UA-cam that KNOWS how it should be done.
Just fount your channel and loving the English recipes!! Keep up the good work big man !
Really appreciate the feedback. please you enjoyed the vid :)
I was jealous when you took a bite
I have always wanted to try these. Thank you for sharing this recipe ❤
Thank you! And remember... it needs to have a RUNNY yolk!!!
fantastic! so excited to try this out tomorrow! thank you!
Let me know how you get on!
looks lovely. tried your sourdough bread three times now, amazing!!!
Thanks Rachael, I'm super pleased this worked out well for you. thanks for taking the time to feed back to me. Stay tuned :)
Looks amazing
The sound of that. Amazing!!!
Cheers for watching !
I have meat around it. Meat and eggs together are great. I get the yolks nice and soft. I season the meat well. In a pub, having a pint of beer, I cannot get any better than that;
Pub and a scotch egg! What a marriage, thanks for watching :)
@@CulinaryExploration ❤️️️️️️❤️❤️
Fantastico! Keep the fantastic videos coming. Pricking you egg was an interesting tip. I regularly make boiled eggs and the shell cracking has always a problem. I have also heard that adding lemon juice to the boiling water, helps with the peeling afterwards, as it weakens the shell.
Cheers Paul, never heard the lemon trick, I'll give it a go.
Brought here by a cooking-themed anime Isekai Shokudou. Don't regret it in the slightest. Thanks for the recipe!
Awesome, pleased you enjoyed the vid!
it sounds super delicious
Super; great explanation !
Love scotch eggs but never eaten homemade one so trying to make them today with quails eggs.
I had a great Scotch egg for lunch in Skye, made with black pudding from Steòrnabhagh. Recalling that, I am going to try your method using Pennsylvania Amish haggis aka scrapple. 8~)
Yours,
Bill
Interestingly the "Scotch Egg" is not a Scottish dish, as it's actually an English innovation brought back from India, and then tweaked to suit the British palette.
Wow. That looks way too good.
That looks so much better than the hard cooked egg yolk version.
Perfection!!
Looks great!
Thanks Patrick!
Perfection.
Thank you, and stay tuned :)
How much pork did you use for the amount of spices?
You sound very similar to Gary Rhodes ❤️❤️😍😍😍
I had no idea the egg was supposed to be runny. I once sent it back at a restaurant for being runny. I feel badly now. 😬
Thanks for watching. I really prefer a runny egg yolk :)
Store bought will always be a solid yolk. It's just the way it has to be.
Properly cooked on the premises for you, runny yolk is SO much better. I guess if folks don't like runny yolks they can always ask for a longer boil...
Can i use beef/lamb/chicken mince with the same timings and so on?
Yep, that should be fine. Obviously you need to make sure that the egg cooks for long enough to cook the minced meat through. Nice experiment, let me know how you go!
@@CulinaryExploration thats what I meant, how long do you reckon i should cook the egg? Im sorry i am no cooking expert! Just wondering if i cook it the same as you would it still stay runny? Not a clue how long the chicken or beef takes to cook 🤔 😅
Can you cook scotch egg in airfryer?
Never tried that, in fact I'm yet to put an air fryer through its paces, have you got one, what is it like? If you try cooking the scotch egg in one let me know how it goes
@@CulinaryExploration Doing Scotch eggs in the air fryer definitely works! I eat low carb so I make them with a soft egg, wrap in Cumberland sausage meat and two rashers of bacon. Preheat air fryer (I like to hear the sizzle!) then cook at 195°c for 15 minutes (no need to spray them with oil) turning once. Delicious.
@@heathcee4910 I've got one coming to test out so Ill try a Scotch Egg. So the centre of the egg didn't over cook? Any tips?
Trying to peel the eggs but the shell is sticking to the egg can someone tell me what I'm doing wrong please.
Ok update try it again and next round came out so far ok. I think I didn't get my water hot enough. But I don't know.
Pleased you sorted the shell issue out, they can sometimes be a bit tricky to get off. Let me know what you think when they are finished!
Have you tried running a teaspoon under the eggshell when peeling your soft boiled eggs? Makes life a lot easier.
Nice tip, just be careful if you try it with eggs this soft, they are fragile! :)
6:26
😍
Damn it I hate it when the camera cuts from a delicate procedure that is crucial to the success to the finished end product! And not just 1 cut, but 2!!!
And 8 to 10 minutes?
Vegetable oil is a no go.
I still don't understand how the yolk stays runny 😂
how about a scotch egg with kfc coating...
Yep, I could go with that
@@CulinaryExploration funny that so could i .lol
Whos' ya daddy :)
Cheers for watching :)
You’re so likeable.
Cheers for watching 👌
Seems more like batter than crumby. Meh
hmmm, a British classic that is Scottish....typical
Scotch Egg is not Scottish, it’s English.
English mate!! Nothing to do with Scotland.. whatsoever. The "scotch" part is a cooking process, and doesn't denote nationality.
@ Yes, I figured out over 3 years ago...but it is only known as English currently, as origins could be India, (kofta), or North Africa "scotching" eggs with minced lamb. Further, it was first seen in the UK, (late 19th century) in Whitby, Yorkshire, coated in fermented anchovy, by way of France, however Londoners claim it originated there. Nothing in history is as fun as food origins.