Scotch Eggs - Crispy Sausage-Wrapped Soft Cooked Egg - How to Make Scotch Eggs

hello this is chef john from food wishes.com with scotch eggs that's right i have nothing against marshmallow or chocolate but when it comes to easter eggs i prefer mine a little more on the savory side and since that holiday is right around the corner i thought i would show you my take on this incredibly delicious treat and speaking of easter if you think rising from a grave's impressive wait until you taste these so let's go ahead and get started and for step one we're gonna have to boil some eggs and by boil i mean steam so what we want to do is place a saucepan with some kind of tight fitting lid over high heat and bring just about a half inch of water to a boil and once that happens we're going to carefully very carefully place our eggs into the pan and the reason you want to place them in carefully is because if you make a little hairline crack placing them in they might burst open while they steam so be careful and once we have our eggs safely in the pan we will quickly place on the lid turn our heat down to medium-high and set our timer for exactly exactly six minutes and that's going to produce what we hope is a perfectly soft boiled egg so unlike more traditional versions i'm not going to hard boil the egg personally i think this is far superior if the yolk is a little bit runny and runny is not a good term it's going to be molten and as soon as that timer rings six minutes we're going to quickly move that to the sink and hit those eggs with nice cold water to stop the cooking process so this initial blast of water kind of stops them from cooking any further and then we'll add some more and let them sit in that cold water until they've cooled down and like i said if you want to cook these hard-boiled there's no shame in your game that is the classic method this is an old picnic food after all but like i said i do prefer if the yolk is still flowing a little bit when we cut into these but regardless of how far you cook your eggs once those have cooled down we will peel them and one nice thing about this steaming method other than you can get pretty precise levels of doneness the eggs tend to peel very easily so we'll peel our eggs and then one minor but important step before we move on make sure you dry your eggs off on a towel alright wet eggs are slippery eggs which could cause a problem when we try to wrap these with our sausage mixture alright so we'll peel and dry off our eggs and we'll set those aside while we move on to mix up the aforementioned sausage mixture and the base for mine is going to be some sweet italian sausage that i'm going to remove from the casing and please note any ground raw sausage mixture is going to work here so this is just what i'm going to use because i like all the herbs and spices in the italian sausage blend the fennel the garlic the pepper etc but of course we're going to doctor it up a little bit so i'm going to give mine a nice healthy shake of cayenne and i assume many of you true believers will do the same and then i'm going to give it a nice big pinch of freshly grated nutmeg that's going to give this a very very subtle kind of breakfasty sausage aspect and then last but not least as far as the spices go we'll do a pinch of dry mustard and once that's in we'll take a wooden spoon and give this a good mix and you may have heard me say this before don't just space out or daydream think of things you may have forgotten or things you may want to add and it was right about here when i realized i have some chives to use up which would be perfect in this so i stopped tossed him in and kept mixing and had i just been staring out the window if that cloud shaped like a boot i probably wouldn't have thought to add it but anyway we'll give that a good mix and by the way i'm just doing four eggs here this is actually enough stuffing for six but don't worry as usual on the block i will have all the exact measurements so we'll mix that up and once that's set we can move on to putting these things together so what we want to do at this point is take a perfect amount of sausage mixture and place it down on top of a piece of plastic wrap and as you can see it's kind of in an oval shape and then we'll fold over the plastic and kind of press that down with our fingers i don't know somewhere between an eighth and a quarter inch thick and once that's been accomplished we will place one egg in the center and you didn't forget to peel it did you that will cause problems so we'll place one egg down on our sausage and then we will carefully gather that up in our palm and kind of scrunch it together like this until we're able to pull off the plastic and then very critical make sure you have a bowl of cold water next to you because really the only way this is going to work is if your fingertips are damp so you see me dipping the fingers from both hands into cold water and that's going to allow us to slowly but surely work that sausage meat around the egg until it's sealed it's not easy to see but it will be easy to feel where there's extra sausage meat you kind of push that towards the opening and eventually by pushing smushing and smearing your eggs should be completely encased in a fairly even layer of sausage and again the wet fingers are key so just like you've heard me say when we make meatballs wet hands make smooth balls and it's really the same thing here so i went ahead and encased my four eggs in sausage at which point they're ready to bread and for that we will use the classic three station breading system and you've seen us do this before first we're gonna coat whatever we're breading in flour and we'll shake off any excess and by the way this is your chance if your scotch eggs aren't shaped like an egg you can kind of give them a little shaping here and then once that's been coated in flour it gets dipped into beaten egg and of course we're going to make sure it's perfectly covered before its last stop a bowl of panko breadcrumbs or any breadcrumbs so any dry cream will work and once these are coated with panko the breading step is pretty much done and you'll notice i'm using the classic dry hand wet hand method which means only one of your hands touches the egg the other hand only touches flour and breadcrumb that just makes everything way easier and much less messy and then once all our eggs are breaded we have a decision we can fry right away or these can be refrigerated until ready to fry and yes you can definitely make these the day ahead but anyway let me go ahead and cook one right now otherwise the end of this video is going to be very disappointing and to do that we're going to carefully lower our scotch egg into 350 degree oil and deep fry it for five to six minutes and one more thing we'll discuss on the post is how to determine how long you should cook yours it's going to depend on how cold these are when you decide to cook them but also how runny you want your egg but anyway i fried mine for about five and a half minutes at which point we'll pull it out and we'll transfer that onto a rack where we really really want to let it sit at least five minutes before serving which is not going to be easy because that looks incredibly enticing and almost worth risking 3rd degree roof of the mouth burns but please resist let it sit at least 5 minutes that'll give you the perfect amount of time to make a little dipping sauce if you want so i let mine sit for about five minutes before placing it on a nest of arugula and i served mine next to a little mustard aioli which i really should give you the recipe for some time actually you know what i'll give it to you now it's half mayo half dijon with a shake of cayenne in that scotch egg or at least my take on it is done which brings us to my favorite part the cutting open of the egg and fair warning there's no way you can unsee this so let's cut in and i was trying so hard to cut it perfectly that i didn't cut it perfectly but it didn't matter because it looked like this how gorgeous is that and like i said while you can hard boil these for me the key is to keep that yolk a little bit soft like i said runny's not the right term it's more of a molten yolk and then because the inside of eggs don't come seasoned i am going to give that a little bit of salt and freshly ground black pepper and that my friends in addition to being absolutely gorgeous is one of the best things you'll ever eat in your life and by the way fun fact they say this was not invented in scotland but it actually comes from a north indian recipe that translates to narcissist meatballs and when i heard that i was like what does this have to do with me but anyway just a little historical tidbit and while these are absolutely fine plain i do think a little sauce is nice touch and because of our molten yolk it's almost like you get two sauces this is just a stunningly delicious thing to eat so everybody knows what a great job scotland does with the whiskey and the tape but i think this scotch egg deserves just as much love so i really do hope you give this a try head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy you

Channel: Food Wishes

Views: 3,425,449

Keywords: Scotch Egg (Food), Sausage (Type Of Dish), Stuffing (Dish), Frying (Culinary Technique), Deep Frying (Recipe), Easter, Cooking, chef, john, foodwishes, Boiled Egg (Food), appetizer, eggs, party, recipe, Kitchen

Id: hkPPn5ycsnc

Length: 8min 6sec (486 seconds)

Published: Mon Mar 30 2015

Reddit Comments

[u/CoolCheech]

That guy is out of his fucking mind.
And his eggs look perfect.

[u/HoodedJinX]

I absolutely LOVE Chef John ! Need following him for yeeeaarrsssss. Helps me through most holiday dishes.

[u/weaversarms]

nice

[u/Adamfromcanada]

I don't have access to a deep fryer. Would pan frying in oil work just as well?

[u/Ancarma]

In the Dutch town of Groningen we have a snack with egg as well, it kinda looks like this. It translates into egg-ball ("eierbal") but the ball part is because of the fact that it's a variation on the dutch bitterbal, which is basically breaded meat-ragout which you deep fry. So with the eierbal, it's egg, a little meat ragout around it, and then breading. Deep fried. I actually think this variation looks a lot better though, mostly because of the sausage and the spices you can add to that. Also, ragout is a little tougher to make by yourself, let alone wrapping it around an egg.

[u/mqrocks]

I may be mistaken but i think the name of the original indian dish is Nargisi Koftay, and its usually placed in a curry after frying.