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

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  • alienh1701
    alienh1701 4 hours ago

    What an annoying twerp.

  • lordnazzer
    lordnazzer 2 days ago

    why I'm watching this at 1am?

  • Goldie O
    Goldie O 4 days ago

    LMAO!!! "...translates to narcissistic eggs. What's that have to do with me?" I love your humor.

  • Doc Rock
    Doc Rock 5 days ago

    Has anyone tried baking the Scotch Eggs in a cupcake pan or frying them in a frying pan? I don't have a deep fryer. They do look Delicious! Mmmm...

  • suchandrika nath
    suchandrika nath 6 days ago

    In India it is called devil chop

  • Suzette Campo
    Suzette Campo 7 days ago

    The narration alone makes me want to make this dish ! Nice voice for story telling :)

  • Sandrine
    Sandrine 10 days ago

    "If you think rising from the grave is impressive: try these . . . " 😉

  • Cathy's Love Cupboard
    Cathy's Love Cupboard 11 days ago

    You are sooooo funny, I love all of your videos!!

  • Ankit Chowdhury
    Ankit Chowdhury 11 days ago

    Actually they are from East India particularly from Indian state named West Bengal. They are made in two ways , one of which u have just shown over here and in another form instead of the sausages we use smashed potatoes and in place of bread crumbs coating we use powdered pulses ( called besan in india). The second way is actually a cheaper way of making it but still it tastes good too. And we call them " Dim er devil" which translates to "Devil Eggs " .

  • Francesca
    Francesca 14 days ago

    Woo, my new favorite keto recipe! Thanks! I always wonder why American eggs are white whereas our eggs are darker in Europe

  • Kevin Edwards
    Kevin Edwards 15 days ago

    I did what you did. My eggs ripped apart with the shell....
    What did i do wrong?

  • Poco Loco
    Poco Loco 15 days ago

    Aioli needs garlic.

  • Aaron Shields
    Aaron Shields 15 days ago

    I hate the cadence of your voice. Fix it

  • DarienDragonFox
    DarienDragonFox 16 days ago

    Kinda wish for more yolk but what eves

  • Mark G.
    Mark G. 16 days ago

    “Push that sausage into the opening, wet fingers is the key” sounds amazing 🤪

  • Mike B
    Mike B 19 days ago

    pro tip , use a pair of gloves to put the sausage on. every person in the food industry does it that way.

    • Mike B
      Mike B 19 days ago

      second pro tip use beer batter then use panco second';

  • Vladimir Ivan
    Vladimir Ivan 19 days ago

    ".. And I thought, what does that have to do with me?" Took me a while but it hit me. Well played man.

  • Charsept
    Charsept 20 days ago

    7:22 I actually laughed out loud

  • memespace
    memespace 22 days ago

    I made scotch eggs with pulled pork a couple weeks back. It worked out perfectly and blew some minds.

  • Ivonne Garcia-Meitin
    Ivonne Garcia-Meitin 23 days ago

    Excellent, thanks

  • Michelle L Cinkel
    Michelle L Cinkel 24 days ago

    So out of this world even my hubby who gags at the sight of yolk scarfed them down wanted more

  • defaultuser
    defaultuser 26 days ago

    c a y e n n e

  • Richard Turner
    Richard Turner 27 days ago

    slightly better than sausage and eggs, slightly less better than bacon and eggs.

  • Bruno Gianelli
    Bruno Gianelli 27 days ago

    Please add closed captioning to your videos--the "question inflection" at the end of every sentence is aggravating. Thanks.

  • benfidar
    benfidar 29 days ago

    Are they really made with tape?

  • dolphinsc1
    dolphinsc1 Month ago

    The egg and crust looked great but the sausage didn't look fully cooked, or am I missing something?

  • Paul Burrell
    Paul Burrell Month ago +1

    You have the most annoying voice it’s unique but it goes up but my girls down in a collation very strangeSpellcheck

  • Daniel Guest
    Daniel Guest Month ago

    He said wet hands make smooth balls? I thought it was smooth balls make wet hands. Or was it smooth hands make wet balls?

  • Jim Jr44
    Jim Jr44 Month ago

    Can they be baked?

  • dcoleman4444
    dcoleman4444 Month ago

    Wet hands make smooth balls.

  • Sarah
    Sarah Month ago

    haha i loved the way you did this vid.. so enthusiastic and quite funny ..looks great im trying them tomorrow.. thx

  • BombSchit
    BombSchit Month ago

    pealing eggs is the hardest part. the shell simply won't come off!

  • Frank Frankson
    Frank Frankson Month ago

    fucking beautiful. and delicious! well done mate. got me sucked in.

  • Andrew Bell
    Andrew Bell Month ago

    And tape.......
    LMAO

  • Scooter Magee
    Scooter Magee Month ago +1

    Chef John, after about 1/2 doz tries I have finally perfected your Scottish egg recipe. It’s the attention to details that makes the diff. I wish I could share the pictures. Thank You Chef.

  • mary wright
    mary wright Month ago

    Soft center egg definitely is the way to go...

  • Barriers416
    Barriers416 Month ago

    Rising from a grave will always be more impressive than eggs will ever be xD

  • dan hemmerling
    dan hemmerling Month ago

    I just use sausage mince. I don't do the triple dip as the mince is sticky enough to grab the crumb. I pan fry on each side and then put in oven for 10 minutes. They turn out perfect. But nice one anyway.

  • enks50
    enks50 Month ago

    wet hands do make smooth balls ;-)

  • Dipsy
    Dipsy Month ago

    Wet hand are smooth balls chef jon been watching robbaz cwtk videos

  • Ashley Marie
    Ashley Marie Month ago

    This nigga is wholey lying lol there's a girl cooking this . *see reflection in bowl.

  • MaZEEZaM
    MaZEEZaM Month ago

    ahah, those eggs are SO white, they look plastic. I wonder what sort of chickens lay such white eggs in the US? Our eggs in Australia tend to have brown shells from Iza Brown chooks.

  • Leo Veyne
    Leo Veyne Month ago

    This is like an English breakfast all wrapped up into a beautiful package, fried bread, sausage, egss, all it needs is some blended bacon with the sausage meat and you are there, awesome stuff!

  • richard brown
    richard brown Month ago

    I'm pretty much the king of making sauce in my town. And you are making some awesome stuff. Why do you never share your sauces? Are you intimidated or what? I wouldn't mind sharing my "Dip To My Lou" recipe if you share what aioli or remoulade you used to dip your Scotch Eggs in. You have 3 hours.

  • Phuque2
    Phuque2 Month ago +1

    FUCK HIS VOICE IS ANNOYING. Why does EVERYTHING become a question? The best way to watch this guy is with the sound muted.

  • runningbear whitedove

    I used to make these all the time the first time I made them my husband and kids were amazed❤️🇺🇸 I used jimmy dean sausage

  • KayTay Chlo
    KayTay Chlo Month ago

    about how many ounces of meat did you use per egg?? or just by look and feel??:)

  • KayTay Chlo
    KayTay Chlo Month ago

    i love your voice. your such a jolly fellow. great vid.

  • LordOdyniec
    LordOdyniec Month ago

    India food look really good.

  • Joshua Watson
    Joshua Watson Month ago

    I’ve seen this video about a hundred times and still but out laughing at “...and the tape.”

  • Jandelle Cobbs
    Jandelle Cobbs Month ago

    I like this guy!

  • Michele Cox
    Michele Cox Month ago

    You are always so entertaining. LOL

  • Dennis Hunt
    Dennis Hunt Month ago

    Thank-you Chef John. Great way to cook scotch eggs. I have never cooked them because I don't like hard boiled eggs. But now I will.

  • Cat House
    Cat House Month ago

    My son made one of these today and brought it over. His coating was using cornflakes, and a mustard and horseradish sauce on the side. It really was very good. It has to be very special because the cat that eats nothing but kibble wrestled away a pretty good sized piece from me!!!!!

  • Raisa Amin
    Raisa Amin Month ago +1

    Can I use mince beef instead?

  • Bear InTheKitchen
    Bear InTheKitchen 2 months ago

    Watched this so many times and still have yet to give it a try ...

  • 0-19679 0-627900
    0-19679 0-627900 2 months ago

    Oh my, these are the Jurassic park of scotch eggs

  • yashamaruism
    yashamaruism 2 months ago

    another way for soft boiled is to submerge eggs into boiling water for exactly 4 mins then to immediately take them out an bath them in icy water until they are no longer hot

  • Will Ferrel
    Will Ferrel 2 months ago

    panko is to hard i use 1/5 panko to 4/5 italian crumbs

  • John Bradley
    John Bradley 2 months ago

    I’ve made these about half dozen times in the last month and my family loves them. Thank you for the recipe. :-)

  • Marquantay Damaris Lynch-Scruggs

    He said smooth balls lol

  • Virtu0city
    Virtu0city 2 months ago

    Your accent is so strange... I just can't stop watching your videos ;p Subscribed!

  • Joanna Valentina
    Joanna Valentina 2 months ago

    You kill me 😂🤣😆
    Love your recipes!

  • dick liddle
    dick liddle 2 months ago

    They look so fkn good

  • Cameron McManus
    Cameron McManus 2 months ago

    ... and the tape... LOL

  • Soumesh Roy
    Soumesh Roy 2 months ago

    You just made an different version of indian snack named "Dim er Chop" or "Egg devil"

  • thejakeyboi
    thejakeyboi 2 months ago

    Thank you!

  • cristi kyd
    cristi kyd 2 months ago

    Does this recipe work with meatball beef??

  • Anthony Nastasi
    Anthony Nastasi 2 months ago

    wow, nice job

  • salmonking
    salmonking 2 months ago

    Even if I never make this, You've taught me how to properly bread a chicken cutlet. Many thanks!

  • The 23rd Horse
    The 23rd Horse 2 months ago

    You said there was no shame in cooking hard-boiled eggs...there is...oh there certainly is!

  • daniel maisnam
    daniel maisnam 2 months ago

    Always very satisfying to watch good food being made.

  • 1973Washu
    1973Washu 2 months ago

    When eggs are at the halfway stage between hard and soft they are perfect.

  • B Bee
    B Bee 2 months ago

    Great recipe, excellent instructions, Hairy monkey hands.😊

  • Shino San
    Shino San 2 months ago

    so i just did this recipe and i gotta say , they turned out better then i expected but i ddn't make the sause and i feel it was missing it , which left the scotch egg's a little un flavored or i should say they just needed a little more flavor , but i do gotta say , either boil your eggs for 1 more minute , or let the fry go for the full 6 minutes , i went boil for 6 and fry for 5 and i sill had a little of the inside whites loose , and i like the egg whites done , i still ate them all made 4 .. and now i feel very full but damn good , ill be making the sauce next time i make it

  • Mikey
    Mikey 2 months ago

    I'm starting to get angry with you. Every recipe I watch looks so damn good that I have to then download and print out to try it. Do you know how many trees I've killed at this point?!?!

  • Jack Van Berg
    Jack Van Berg 2 months ago

    What does that have to do with me? LOL

  • Paul Maguire
    Paul Maguire 2 months ago

    Man you did it again! How can people click the unlike button? This was great!

  • Kem
    Kem 2 months ago

    I need to make these for my german in laws! It's difficult to make British cuisine over here because the sausage and bacon is so so different. I can't make toad in the hole with german sausage or a fry up because their sausages are too tough. But I am sure I can find some raw Italian sausage meat over here! :)

  • عبدالرحمن مغيت

    في جميع الاكلات لا تذكر طريقه عمل الصوص؟؟؟!!!!

  • Mary Hunt
    Mary Hunt 2 months ago

    I wish I liked eggs because this looks delicious.
    Hehehe, smooth balls. I am a child.

  • Marcos Diez
    Marcos Diez 2 months ago

    Could you please include metric system measures in your captions? The rest of the wold will appreciate it.

  • J T
    J T 2 months ago

    I also add sour cream and honey to dip mix.

  • Sammy Steve
    Sammy Steve 2 months ago

    Came for the “scotch egg” search, stayed, liked, and subscribed for the beautifully edited video. How many videos on TVclip are filled with long pauses between steps and unnecessary background noise? Credit where credit is due. ;)

  • Lazzy Mind
    Lazzy Mind 2 months ago

    Waste of 💧for 4🍳

  • abhinav nigam
    abhinav nigam 3 months ago

    Wow ! And guess what ? I live in such a country where no sausages are found ...

  • Phuck Yeu
    Phuck Yeu 3 months ago

    It's f*c#kin' molten!
    vimeo.com/101451548

  • Abol Tabol
    Abol Tabol 3 months ago

    Ah yes it is Indian recipe.We eat it as snacks a bit of a heavy snack.

  • James Dooling
    James Dooling 3 months ago

    Making this again today in a batch of 36 -- English family reunion here in Texas. For sausage though, I've decided to use a sage-flavored Jimmy Dean with a tablespoon of Ancho powder. I'm going to encase them today, but wait on the coating until two hours before frying. It should be marvelous and Southern. This really is an excellent techniques video. If you like eggs and meat, a Scotch egg is transcendental.

  • Franklin Bonafe
    Franklin Bonafe 3 months ago

    Chef John, you make cooking simply divine, whimsical and definitely, delicious, thank you!

  • Franklin Bonafe
    Franklin Bonafe 3 months ago

    Molten. BRILLIANT!

  • T II
    T II 3 months ago

    Absolutely wonderful presentation!
    (He said, "smooth balls") Gotta love that!
    Thanks John!
    TII

  • Tikola Nesla
    Tikola Nesla 3 months ago

    Love the videos but you inflection is unbearable... don’t mean to insult, it’s just hard for me to listen to.

  • mel mede
    mel mede 3 months ago

    this guy wastes a lot of water.

  • Khasab
    Khasab 3 months ago

    that's just a silly way to do the eggs. Totally unnecessary, and more likely to burn the shell and crack the eggs.
    Just boil them in a pan of water as per normal. If you want them soft boiled ( and I've timed this exactly) Put the eggs into boiling water for 3 minutes. You'll get the yoke runny and the white cooked.

  • lordmick roach
    lordmick roach 3 months ago

    The best Scotch Eggs can be bought at Fortnum and Mason, HM the Queens grocer. In fact it was this shop that invented them

  • R3dp055um
    R3dp055um 3 months ago

    GREAT looking recipe, but in place of the mustard aoli, I would suggest a remoulade, which is admittedly just the same thing with added vinegar, lemon juice, and chopped pickle. Or if you're feeling adventurous, a cajun remoulade also has spicy peppers and a touch of curry.

  • Gregory Von Dare
    Gregory Von Dare 3 months ago

    ..."and the tape." Very, very funny.

  • Austin D
    Austin D 3 months ago

    Can you also pan fry them if I don’t own a deep fryer ?

  • Shivam Sahni
    Shivam Sahni 3 months ago

    "And because the inside of eggs don't come seasoned"....lol....