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;
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 RU-vid that KNOWS how it should be done. Just fount your channel and loving the English recipes!! Keep up the good work big man !
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
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.
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.
