How to make Scotch Eggs! Go to foodwishes.blogspot.com/2015/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Scotch Eggs recipe!
@@akahekwksncnduewnw First off, calling Chef John, who has been _a very nice person on the Internet_ for over a decade, a "dumbass," merely tells us who YOU are. Second, he *says* this dish actually originated in India near the end of the video. Third, I'm going to refrain from insulting you in the same way you insulted CJ. But you deserve it. I'm not a bit surprised at your arrogance. Really.
I'm a complete novice and I just tried this recipe. Firstly, they taste amazing - thanks. Secondly, be careful with how much sausage you wrap around the egg. If you use too much the pork will be under cooked even when the outside looks done or even passed done. When you make your patty squish it out just a little more. Other than that I feel like I was successful. Thanks again.
Not a good idea to put the eggs in such a small amount of water. Here is a better way to get soft boiled eggs: bring a pan of water to the boil make sure the water is actually boiling. Now put your eggs in the boiling water, not too many of course, turn off the heat source straight away and leave the eggs in the water for 3 minutes. That will give you perfect soft-boiled eggs.
My Scotch Eggs turned out amazing! I bought loose garlic sausage meat from a local farmer's market. Such a great brunch item. I'll definitely make them again soon. Also, the 6 minute egg was perfect molten lava-ish.
Just made my first batch using your recipe and everything turned out spot on. I've made these before with hard-boiled eggs. You're idea of the molten core is brilliant. Thanks!
followed this recipe and they came out absolutely perfect due to the concise instructions. I was raised on these and I just made the best ones I have ever had.
I followed this recipe too and one of my balls got stuck under the cooker. I don't mean the scotch eggs, they were delicious, I mean my other ball, Leftie. I'd call for help but my cat has absconded with my phone and I'd use my pad over the net but I've been busy watching Food Wishes videos. It's been three days and I'm starting to get a bit sleepy but I'm sure I'll be fine, just one more video.
I’ve seen this video at least ten times. I’m going to make these some day. I finally got the Scotch Tape throw-away at the end of the video. Slyly done Chef John!
I have made this twice, and it turned out fantastic! The first time we used hot Italian sausage and once with sweet sausage. This is one of our favorite things to share. Thank you chef John!
Hi Chef John, I made these scotch eggs for my husband and they were a huge hit. They are a little labor intensive, which is a challenge I enjoy. the eggs were perfectly 'molten' and another plus was they stay hot as you eat them. Thanks so much!
I love that...but I think I would end up weighing 400 pounds! If he's willing to learn how to be a whole foods, Keto diet chef, then yes! I like to have lots of vegetables in my life, too. I'm so lucky my parents introduced me to the joy of broccoli when I was a kid. (NOT overboiled, not raw...well steamed or lightly boiled, and then you add a little butter, plenty of salt and pepper, and each person gets a wedge of fresh lemon to squeeze over the broccoli (or spinach!) and it takes away the 'sulfur' smell and enlivens the taste!
Made these for Easter 2016 and they were amazing! A new staple for the holiday. I think I'm going to make more with different types of sausage to see which one my husband and I like best. Thanks for another great recipe Chef John!
I have just come across this chef, and am having such a good time listening to his voice, I Love the subtle joke's, and the recipes look amazing! Thank you.🤗
I'm 62 years old and never heard of these before. Watching a show about England and these lovely eggs were on there. Thank you for your video. I can't wait to make these. They look absolutely delicious!
Thank you for offering this recipe. I was looking for ideas for ground meat that was different and I came across a recipe for this on Good Housekeeping, but when I went back the next day, it was hidden behind a paywall and so I came on youtube to see if I can find a similar recipe, and Chef John, you never disappoint. Thank you for this!
Oh my goodness, I made these last night and they were DEVINE”. Steaming eggs? BRILLIANT. No going back from there. And how gorgeous with Hollandaise.... I don’t think I’ll poach an egg ever again ☺️ Thanks Chef John from Perth, Western Australia 🇦🇺
Just made them last night, Jon, for my husband who's from Scotland and your video instructions were so easy to follow that they came out "PERFECT" as your demonstration!!! They are absolutely FANTASTIC!!! Leftovers were great the next day when microwaved for 2 minutes and moulton was still there!!!! Ommmm nom nom nom nom nom!!!!
@@billysmith3841 The practice of encasing a pre-cooked egg in forcemeat developed not in Scotland but in North Africa. The technique made its way Britain via France and was first recorded in England during the reign of Elizabeth I.
Awesome Recipe, It was a hit at my Easter brunch with friends. I used a cajun sausage for my crowd, hash browns, and a ceasar salad. The best brunch ever. Thank you
Hi Chef John, The name of the Indian Mughlai (influenced by the Mughal Dynasty) recipe is "Nargisi Kofta". The word Nargisi coming from the common name Nargis, which i believe means daffodils. But you are also right in the sense that "Narcissus" is a part of the scientific name for Daffodils.
I made these using Chef John's recipe and they are, sincerely, the most amazing thing I've ever had the pleasure of putting in my mouth! My family loves them so much that I've been drafted to make them for all special occasions and family functions. Seriously, send help. I'm not allowed to do anything else but make Scotch eggs.
Had never heard of scotch eggs until a few years ago. A new bar/restaurant opened and had them on menu. They got the sausage coating down to an almost perfect 1/8”. Really good.
Hey John! I love these!! Whenever I make these I also make a fresh tomato marmalade for and a nice strong Dijon mustard for dipping! Sweet and savory! Thank you for your awesome videos!!
I have to say as a british person watching this I am not normally a fan of Americans and the way they do their instructions but your method is really good and entertaining. With some very dry humor. Loved it.
I'm all about this. I could only ever find this lovely recipe with hard boiled eggs. Though I think this is good, I wanted it with runny eggs since I don't care much for hard boiled eggs. This is eggactly what I wanted. Ty!
I Started Keto recently and was looking for a way to take bacon and eggs to the next level. Anyway I followed your recipe but used coconut flour in station 1 and Crushed Pork Rinds in Station 3 and my Keto Scotch Eggs came out amazing. Thanks for the how-to!
Chef I don't like soft eggs and I don't like Italian sausage but I love this recipe. I watch it at least 10 times and then I made them exactly. Ooo the best way to eat eggs and sausage yummy Thank you chef for advancing my palate.
CHEF JOHN1!!!!!!!!!!!!!!!!!11111111111111111 MY FAV CHEF I THOUGHT I'D NEVER FIND YOUR VIDS AGAIN AND AFTER CLICKING ON THE FIRST SCOTCH EGG RECIPE I WAS RANDOMLY LOOKING UP HERE YOU ARE!!!!!!!!!!!!!!!!!!! FOOD ANGEL!!!!!!!!!!!!!!!!!!11111111111111 i'm so happy thank you for existing
This is guy so wonderfully funny. Sone of his jokes are so subtle that sometimes I don't know if he said it on purpose. This recipe works great. I loved them.
Hey Chef John... I made them today for the first time. The only problem I had was the egg white breaking / splitting while peeling. I got that figured out and steamed a couple more, they turned perfect. Crunchy outside and soft "molten" yolk inside. I used breakfast sausage this time. Next time I'll make some of my Italian sausage for them.
I made mine with spiced up breakfast sausage love it. My Bread crumbs were pretty dry & they got golden brown almost immediately in the oil, I pulled them & finished them in a 300 degree oven for 10 mins and they were still molten inside and still golden brown too! Thanks for a great tutorial !
