Best Picnic Food | Scotch Egg | Best Scotch Egg Easy Recipe

[@JTMusicbox]

Another great video! These would be absolutely awesome for a picnic! I also still love your long scotch egg video!

[@grahamturner5963]

Decided to make these a few years back. A friend visited and swore blind she'd never eat them. I pointed out that as she ate bread, sausage and eggs separately she should "try the bl**dy Scotch Egg" Every picnic/street party since I'm ordered to cook these beauties 😃😃

[@HansDelbruck53]

bloody

[@grahamturner5963]

@@HansDelbruck53- Yep 😃 Wasn't sure if the word would be allowed here (I've had issues with "bad language" in the past)

[@johnhampson7]

@@grahamturner5963 It was pretty hair razing, but I think we'll get over it Graham.

[@grahamturner5963]

@@lVl_A_L_B_O_R_O 😃😃😃

[@sanseijedi]

So much respect to you, Keef, for making your own sausage meat!

[@jhayre1000]

he didn't. he ground pork up. as he explained that is not sausage meat

[@sanseijedi]

@@jhayre1000 sorry, mate, for grouchy reply. Sausage is ground pork with spices. How is that not what he did?

[@jhayre1000]

@@sanseijedi, as explained in the video sausage meat, contains rusk which tightens up the texture and distributes the fat flavor more evenly

[@lancpudn]

Hi Keef, Yum Scotch eggs, I love em too. In fact since you made the Lorne sausage video I've been messing about like you said with different sausage meats, I found a great combination in ASDA, some run of the mill pork sausages by a local maker & some Edwards meatballs from Wales, De-skin & mix them together with with said spices from the Lorne sausage video & they're absolutely yummy, for sausage rolls too. Congrats on reaching 89k subscribers. 😎

[@monitortop]

First time I've noticed you have a different meat grinder. The old one looked like it had given you the best years of its life. Grind on!

[@Keefcooks]

Well done for noticing but it is the old one. I painted it! It used to be pure white but then it was in storage in a warehouse in Dubai for a few months and turned this horrible yellowish colour that I've always disliked.

[@stephenhope7319]

I like the Frankenfurter temps!! Not a fan of Celsius, sounds chilly. So is this finale a Cookmans Lunch as opposed to a ploughman's ? Love it. I will make this for my son and I , wifey is no lover of hard boiled eggs, I will make her a ....well, not Scottish... not Egg, mmmm a deep fried sausage? Thanks for another great recipe.

[@dwaynewladyka577]

Those Scotch eggs look quite good. Cheers, Keef! ✌️

[@bondaluh]

This looks super nice!

[@snowpony001]

Have yet to eat or tackle making scotch eggs but they have been on my list of things to try for a very long time because they look so delicious. Since they are pretty much unheard of (pre made) here in the US, I will have to make them myself, which is probably what I would do anyways 😊. Thanks for another great video. Have been thinking of all of you across the pond -UK, Europe etc. in this terrible heat. We have been somewhat spared here in the NE US but have had a hot, very humid week but not the blistering temps you and others have experienced. Hope you have made it through ok.

[@Keefcooks]

We had 2 days of extreme heat, but having lived in Dubai we know how dangerous it can be so we stayed in the house with all south-facing curtains and blinds closed. Wasn't so good for some folks near wildfires - about 40 homes were destroyed across the country. Thanks for your concern!

[@snowpony001]

@@Keefcooks Glad you made it through ok. Thoughts with others less fortunate. We’re all in this together. Just wish everyone realized that!

[@bronson2k192]

Looks insanely tasty keefy! I drooled all the way through this 🤣🤣 could you possibly attempt a Greek Chicken Gyros wrap with tzatziki maybe, I had one this evening it was superbly tasty

[@Keefcooks]

It's on my list.

[@Keefcooks]

Hey, I made it! kzbin.info/www/bejne/gZS2paF9jb6mmM0

[@wmbrice]

Nice work, sir!

[@michaeloconnor6696]

My absolute favourite. I will be giving these ago tomorrow

[@AaronSpielman]

Scotch eggs are a favorite of mine, but I never looked into their origin, so I'd actually thought they were from Scotland.

[@admirathoria0073]

I love these.

[@RabidEggplant]

Great video, thank you! BTW, if you want to guarantee a runny yolk on the eggs every single time I'd recommend cooking the eggs sous vide. I'd say somewhere around 146°F for an hour should give the right consistency for a Scotch egg, but with a little experimentation you'll have eggs that are exactly how you want them, every single time. Keep up the great work, and thank you for making these videos!

[@Keefcooks]

Actually I did a sous vide egg last week - not aiming for a runny yolk, just a bit jammy: kzbin.info/www/bejne/jXnGqIGKfKeceJo

[@PotatoPirate123]

I love a runny egg but I wouldn’t want it runny for a picnic as it will be eaten cold, which would seem a bit weird. Also a bit impractical if you’re getting yolk bursting all over your face while sat on a picnic blanket

[@Beruthiel45]

I've never made one but I used to love eating them, about 55 years ago before leaving the old sod, but never thought to attempt it myself. You make even complicated stuff look as if it would be possible so I am definitely tempted. My other half isn't well though, so onto the back burner the idea shall rest along with all my other plans which gan aft agley. Sadly though. 😣 A quiet yum from the back row.😖

[@andrewscott2470]

Looks fantastic have you tried making macaroni cheese wrapped in sausage meat

[@Keefcooks]

No I hacen't - it would be king of lumpy, wouldn't it.

[@GaryBoyd02]

Sous Vide my friend sous vide and you can nail the egg perfectly. Alot happens in the space of very few degrees with eggs. Sous vide allows you to heat to exactly the desired temperature.

[@Keefcooks]

Of course. Didn't even think of it!

[@octagon12011]

After more than 50 years of research I have come to the conclusion that the cheaper a Scotch Egg is the better it is. Supermarket versions are usually quite acceptable. I avoid like the plague anything calling itself "artisanal" and any twists like black pudding or chilli flavour.

[@Keefcooks]

Takes all sorts, I suppose. 😀

[@kimbradley1292]

Keef, can you freeze them?

[@Keefcooks]

I've never tried but I don't think egg freezes very well.

[@kimbradley1292]

@@Keefcooks cheers for replying, have a nice weekend 🙂

[@brendarigdonsbrensden.8350]

I haven’t made a scotch egg in a long time but I am inspired. I thought I was going to see you demo the egg bashing tip I gave you 😂

[@Keefcooks]

See, memory like a sieve - completely forgot about the egg bashing!

[@anitaquinley4860]

What egg bashing?

[@brendarigdonsbrensden.8350]

@@anitaquinley4860 I’ll call you and make you try it 👍🏼

[@rickbear7249]

Sainsbury's sell what they call "smooth" pork sausages, which would be perfect for Anglo-Indian eggs 😆

[@stephenhope7319]

HaHa, at 5 minutes, "temptation to taste a hard boiled egg". Why I make extra !! :)

[@stevewhitcher6719]

Was the texture of the meat OK? I mean the breadcrumbs/rusk in sausages soak up the fat. Having said that the posh sausages are 97% meat :) I've never had a supermarket scotch egg that i've liked! Maybe the oxo cube is the secret! Having said that i bought some oxo beef cubes recently to recreate gravy from the 1980's and they arent the same now natural beef flavour( possibly vegan) isnt as beefy as artificial beef flavour!

[@Keefcooks]

The meat texture was fine. Could have been smoother, but plenty juicy. Oxo flavour, haven't really noticed a change but I did get some Morrison's gravy granules recently and they were excellent - really beefy flavour!

[@paulagap2222]

Experienced cook could actually feel when egg yolk is runny after taking shell off. With out cutting egg, is just soft.

[@Keefcooks]

I doubt that.

[@karendaley3184]

Great video! I do love a Scotch egg. Not sure I'd brave a deep fryer. Could you make it in an air fryer? Also, do you still have your sourdough starter or did it retire?

[@Keefcooks]

Air fryer would be the same as oven-baking - it would work but wouldn't have the crunch of deep-frying, I don't think. Sourdough got neglected and thrown away, sadly.

[@jimmyreuben6919]

For a runnier yolk don't boil them for so long mate, as they continue cooking when you deep fry them don't they. 👍

[@Keefcooks]

I don't think they do Jimmy, they're kind of insulated by the meat. There was one egg that I didn't show where the white wasn't properly set even after deep-frying.

[@Knightheart414]

I love scotch eggs. It’s been a good while since I made some. I like adding some black pudding to the sausage meat, and coating the entire thing with Panko. So delicious!

[@Keefcooks]

I did a black pudding version a few years ago. Or maybe it was haggis?

[@simonsimon325]

The supermarket ones have spherical eggs inside. What with your history, I'm surprised you never spent a year trying to perfect the spherical egg before attempting this.

[@Keefcooks]

Hmmm. I did do a long one: kzbin.info/www/bejne/d6rYaIGAqM14ec0

[@time4tea595]

Nit picker

[@fv1291]

What's frankenheit, Frankenstein's cousin? Cheers from San Diego California:)

[@jimbop4499]

Scotch cannonballs LOL.

[@jhayre1000]

the best scotch egg of course is half sausage meat and half black pudding

[@Keefcooks]

There's no 'of course' about it. kzbin.info/www/bejne/rKbHn5uJr62gr6c

[@PotatoPirate123]

I’m not sure how controversial this is, but I think a good scotch egg is superior to a sausage roll in every way. As far as the disgusting supermarket scotch egg thing, the same applies to sausage rolls for me - can’t stand those anaemic, cardboard sausage rolls you get in plastic packages

[@Keefcooks]

Scotch eggs and sausage rolls are both things that tend to be pretty nasty when mass-produced, especially at the bottom end of the market. Always make your own or shop at high-end places like Fortnum & Mason - be prepared to pay!

[@PotatoPirate123]

@@Keefcooks I’ve made scotch eggs many times, and even with generic sausage meat they’re still superior to the crap you get from Tesco

[@michaelmoss80]

Well done