Scotch Eggs - no deep-fryer needed

Here is my method for wrapping and cooking the perfect scotch egg. Feel free to add anything to the sausage mixture - black pudding or chorizo are my favourites.
you will need
4 eggs (plus 1 for breading)
3 tasty sausages
a bit of flour and some breadcrumbs (I recommend panko breadcrumbs)

[@sheteg1]

This is the best method. I’ve done it 3 times now. I only add parsley, Dijon and Worcestershire to mild Italian sausage. But I do love the pre fry and oven.

[@sagrammyfour]

I guess these are great for a picnic, but they are a LOT of trouble. I fried two eggs over easy, browned some grade A park sausage, and toasted some good bread crispy--same result--a lot less trouble.

[@DC180]

Eggceptional video, I can't eggsplain how good this was it was so eggcellent, thanks!😊

[@alfi991]

Al - the egg yolk actually paid me. Should I beat it less hard next time?

[@999godders999]

Eggxemplary cooking and very eggducational!

[@alexreevecooking1316]

@@999godders999 that's eggsactly what I aim for...with a little eggcentricity and no eggstravagance.

[@alexreevecooking1316]

No! They never learn. Always give them a good beating

[@sue5357]

would it be ok to skip the egg/flour & just use breadcrumbs?

[@kathyjames9250]

It seems like these eggs must be the comfort food of childhood and good old days for the Scots. Good that you had the courage to warn others of the dangers of deep-frying. I once bought an official deep fryer, but after correctly following directions, it boiled over, thankfully onto a tray I had placed underneath. Blessings from Canada 🇨🇦

[@ykm257]

They're not even Scottish

[@kathyjames9250]

@@ykm257 If they were Scots, they probably wouldn’t allow anyone to call them “Scotch!” Greasy food fried in more grease is loved worldwide.

[@markusweinreich199]

Black pudding or Chorizo. What a choice !

[@anibodhi11.11]

do you flour your boiled egg before wrapping in sausage? another chef had that step but not many other posters include it

[@goldenegg1063]

I Am A MASSIVE Fan Of The Scotch Eee Gee Gee 🥚 😋 . . I used to eat loads of them but havnt had any for years due to quitting meat . . I cant WAIT to make my own for the first time today using Richmond Meat Free Saussages 😋

[@BlowUpTheOutsideWorld]

SCOTCH EGGS ARE WHAT MY LIFE IS LACKING

[@goldenegg1063]

Same here 👍 theres a few little meat things i really miss, but vegetarian saussages are so amazing now i thought i would start making my own scotch Eee Gee Gees

[@johng1420]

Invented in 1738 by the London department store Fortnum & Mason...

[@royfranc]

It said no deep frier

[@benjaminbrown2745]

You always were the king of scotch eggs!!

[@markwarner5554]

We don't call it cling film for the same reason you don't call vacuum cleaners vacuum cleaners.

[@XelrisMZ]

Thanks for the concise video, I appreciate the clear instructions without the nonsense too often bundled into cooking youtubes.

[@ikhebschijt99]

only 7???? 7 halves, or 7 whole eggs. Very different number hahaha

[@DasHemdchen]

Gently shape it to its ovular form until it looks truly eggcelent😀

[@Mandalawi1987]

This channel is underrated. Hit that sub button folks!

[@caitesmith7]

Instead of bread crumbs I use pork cracklins...

[@heidiwixson3604]

I can now say I get the fuss over these Scottish Egg! Really appreciate Alex's personality in the video, and simplicity of the video. :) Egg-celent!

[@ykm257]

They're not Scottish

[@Gordon_L]

The end result looked good but egg puns were done to eggcess ...

[@ViaticalTree]

Soar it in half.

[@dbz24]

6, 7 minutes?? What the. Gordon Ramsay does his in 4min & 30sec.

[@goldenegg1063]

Yeah but Gordon ramsey cooks way too fast and his preference for the perfect meat is WAAAAY undercooked for me... . disgustingly undercooked . I havnt eaten out for Years because cooking standards have dropped so bad due to people like ramsey forcing his staff to work so fast.. setting the standard of undercooked Rushed food being the norm society wants 🤷‍♂️

[@OCD1-e8u]

This is the recipe I needed! Thanks! Regards from Belgium 😊

[@garrick3727]

I do soft boiled eggs using the Ronnie Corbett method: bring the water to a boil, add eggs, turn off heat, wait 10 minutes. It's never failed me. The breadcrumbs and frying is one way to do it, but you can also dispense with the breadcrumbs and grill them.

[@maharaz888]

Really? Would it be easy to peel later?

[@garrick3727]

@@maharaz888 I don't think it makes a difference for peeling, it's just a way to reduce the chance of overcooking the eggs.

[@maharaz888]

@@garrick3727 great, thanks! I will try it out.

[@criticalmass181]

Is the Scotch egg not from Scotland? Hardly British............

[@basedmusician8752]

Scotland is British

[@Nickerless]

Scotland is part of great Britain

[@goldenegg1063]

Your getting mixed up between the words British And English . . All English, Scottish, Welsh, N-Irish are British people

[@MrBaronCabron]

Scotch egg isn't Scottish, it's English, or British. The word scotch in this case is to do with 'scotching' the meat around the egg. It's a big misconception, but now you know.

[@criticalmass181]

@@MrBaronCabron Thanks......Now I know!

[@maxnomad8561]

make more videos plx

[@kenkneram4819]

That recipe is EGGsalent.

[@xtho7999]

Great video. Thanks!

[@jonathanjackson4983]

Hi Alex - Thanks for the post. I have 3 questions... Do you cover the eggs you put in the fridge for eating a few days later? How do you get rid of the oil if you make these in saucepan? How many times can you recycle previously used oil in other dishes?

[@mademoiselledusfonctionell1609]

I am not Alex, but I can reply to two of your questions. Oil should NEVER go down the sink. Neither should wet wipes. (When they and some other stuff meet, this happens: kzbin.info/www/bejne/aZrCkqumoJWUbbM) Filter oil that you want to reuse through a coffee filter, then funnel it into a bottle and keep it for next time. I guess - and I want to stress that I guess - the smell will tell you whether the oil can be used again or not. To dispose of oil that you do not want to use again, pour it into a milk or cream carton (brikpak style) with a screwtop lid, and bin it. (That is how we are supposed to dispose of it here in Sweden, where garbage is incinerated for heat and energy in large plants. But we have our fair share of sewage troubles, so I suspect a lot of people do not adhere to these instructions.)

[@jonathanjackson4983]

@@mademoiselledusfonctionell1609 Thanks

[@toni4729]

I shall be trying an airfryer after coating mine in microwaved lard. Just enough to melt it a little.

[@bcfc2659]

What absolute rubbish,if you boil an egg for 6-7 minutes it will be hard boiled

[@dkl4477]

I did exactly his way 6:30 minutes and eggs were perfect!

[@DasHemdchen]

I get them from the fridge, heat the water to boiling, put them in for 7 minutes exactly, then cool under water for 15 seconds. They still do have some running, but the yellow is halfway cooked, exactly as I want them.

[@jj-eg5up]

Cling film! Party Aproved! Food storage product! Enjoy!

[@morrismonet3554]

Eggcelent.

[@Kramptonyte]

I personally like Air Frying my Scotch Eggs. 390f 200c for 12 minutes spray with oil turn halfway and you can spray again. this allows the center to warm but not harden

[@jameslloyd9686]

Good food, however I find the chef annoying beyond measure. Very handsome though!

[@gregphillips.1312]

You can grind you own Sausage meat or you can skin and use all the nasty bits of a pig

[@rennierad]

👍

[@EvaK7]

👍🏻

[@cooperdombalian]

👍👍👍❤️🌺

[@hellohandsome9875]

I may be mistaken, but didn't you deep fry the eggs before you put them in the oven?

[@phil4977]

Best video on scotch eggs I found.

[@dinzoelves5468]

Eggselent video!

[@zokm8165]

I like the tips... Thanks

[@paulmewett528]

Yum.

[@daulatsingh2464]

❤

[@maharaz888]

Can I air fry the eggs using the Ninja instead? Thanks!

[@itsjustme7487]

I'd like to know this as well.

[@julibeswick-valentine3690]

Yes you can. Give them a good spray of oil then cook them at 200C for 12 to 14 minutes. I turn mine a couple of time.

[@MzClementine]

It's so lovely to see men cook. Long long ago 22 years ago. I'm at my husband. I was shocked. He cooked. I had never had a man near me ever cook anything. Whether related or not nope. I was like wow. Well I got kind of tired of the same flavor profile just different proteins. I'm sorry but vegetables out of a can of the most nastiest thing in the world if it's an apocalyptic event of course I'll eat that canned food. Other than that no thanks. The first meal I cooked for him... Herb crusted veal, smash garlic potatoes grilled vegetables with a mustard cream sauce. He said wow, what restaurant did you order this from? I laughed and said the rule is if I cook you do dishes right you're on dish detail. He said, oh my God you cook like this. I'm not joking and this is serious, seriously devastating. He went on strike. Wouldn't cook me an egg. Wouldn't make me any porridge. Wouldn't do a darn thing for me if it had to do with cooking. He was like you're the MasterChef. Here's the thing he knew how to cook protein. Well I don't know what happened and like how he forgot. About 6 months ago, I was really tired not feeling well. My husband cooked the steaks. We're all called to dinner. My child is over there sawing his steak. We all begin to choose silently. I just up and say okay I'm so sorry for not cooking dinner tonight. My son and I plopped the meat out of our mouths and we're like nope. My husband's like I'm so sorry guys I don't know what happened I forgot how to cook. I said fire is not meant to be used to bed down the meat only to sear it and cook it. I think you made a bed, and left it to slumber for too long. Dogs had a good dinner that night. And I realized. If something happens to me, my boys are going to starve. Or perhaps each shoe leather. Yummy leather 🥩

[@mademoiselledusfonctionell1609]

Alex! Seven egg halves or seven whole Scoth eggs? I had Scotch eggs at a picknick when I was young and absolutely loved it. I spent a month at a boarding school in England (language course - most Swedes went to Hastings and spoke Swedish to other Swedes, but my mum, a translator, would not have that, so it was boarding school) and that I had Scotch egg for picknick lunch one day is one of the strongest memories from those days. Strangely enough, since I can't remember how they tasted. We were on an outing to a fair, and I also remember buying "toffee", which was not toffee-like, but hard as a brick, so when I had bought it, the salesman smashed the "toffee" in its plastic wrap to break it in pieces. Anyway, VERY nice to hear a British accent explaining how to make Scotch eggs (because most recipes for Scotch eggs on KZbin are posted by Americans, and I could not even begin to say how tired of I am, and irritated by, American "English").

[@kathyjames9250]

It’s not English, it’s American.

[@mademoiselledusfonctionell1609]

@@kathyjames9250 As the saying goes in Europe: A language is a dialect with an army. I remember in one of all the videos on the theme The stupidest thing an American has ever said to me, how an American woman (herself) told about how she couldn't find the English version of a website because she was looking for the United States flag...

[@kathyjames9250]

@@mademoiselledusfonctionell1609 Thank you for your reply. In Canada, we have seen a similar lapse into ignorance, even of our own history. Regarding languages, I enjoy the publications by Dr. Ken Johnson, who interprets the Dead Sea Scrolls and other historical documents. One little book I particularly found fascinating is “Ancient Post-Flood History: Historical Documents That Point to Biblical Creation.” Also (some years ago), I saw on KZbin a presentation to a Chinese audience about the origins of their writing, which revealed a history of the Chinese once worshipping one Deity, and similar revelations of their origins.

[@mademoiselledusfonctionell1609]

@@kathyjames9250 Thanks for the recommendations. I would like to reciprocate with a very fascinating lecture by Irving Finkel, about the ark and its origins. kzbin.info/www/bejne/qZDJnKOQiNOtaKs. It is both educating and hilarious.

[@kathyjames9250]

@@mademoiselledusfonctionell1609 Thank you, this was such a delight to watch! Blessings from Kathleen…

[@berrylove2100]

You talk too much 😒