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

hello this is chef john from food wishes

calm 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 holidays right around the corner I

thought I would show you my take on this

incredibly delicious treats in speaking

of Easter if you think rising from a

grave is impressive wait until you taste

these so let's go ahead and get started

and for step 1 we're going to have to

boil some eggs and by boil

I mean steamed 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 6 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 Ronnie's not a good

term it's going to be molten and as soon

as that timer rings 6 minutes we're

going to quickly move that to the sink

and hid 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

all right wet eggs are slippery eggs

which could cause a problem when we try

to wrap these with our sausage mixture

all right 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

then 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 of 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 a cayenne and I assume any 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

breakfast tea 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 spaced 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 at 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 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 we'll fold

over the plastic and kind of press that

down with our fingers I don't know

somewhere between 1/8 and 1/4 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 it

kind of scrunch it together like this

until we're able to pull off the plastic

and I'm 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 pushing and smearing your egg

should be completely encased in a fairly

even layer of sausage and again the wet

fingers are key

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 going to 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 bread crumbs so any

dry crumbled 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 bread crumb 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 today

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 aisle 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

an almost worth risking third-degree

roof of the mouth burns but please

resist let it sit at least five 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 serve mine next to a

little mustard aioli which I really

should give you the recipe for sometime

actually know what I'll give it to you

now it's half mayo 1/2 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 unseal as' 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 runnings 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 a 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 food which is

calm for all the ingredient amounts and

more infos usual and as always enjoy

you