- Do I think this is going to work?
(lips smacking)
I dunno.
(musical fanfare)
(popping)
Hello everybody, it's Barry here.
(zip grinding)
Hope you are well.
Today, we're making some homemade scotch eggs.
Very egg-cited about that,
I'm sorry, this pun will be used
quite a bit during the video.
I don't know if the scotch eggs
have any relation to Scottish things.
We'll do some research throughout the video,
but I'm doing this because I know I did the poll recently
of doing biscoff or scotch eggs,
but I really wanted to do this,
because so many of you been making homemade sausage rolls.
I'm like scotch eggs, we need to master this too.
So hopefully if I can inspire you guys
just so many of you are spamming me with sausage rolls.
It's just like, ahh!
Let's get going.
It's nice and easy, apart from the end,
but we'll come on to that.
So if you don't know what a scotch egg is
basically it is an egg encased in a meat
and breadcrumb parcel.
Extremely popular for picnics, just like the sausage rolls.
So I'm really hoping you give this a try.
When you buy them store-bought here in the UK,
which is very nice cold,
you tend to actually have them cold for a picnic snack,
you get them with a boiled egg filling.
This is a smaller version.
In fact, these are vegetarian ones that Phoebe gets,
and you can't tell the difference.
But when you get smaller ones like this,
unless you're using like a quail egg or something,
what they tend to do is you have the breadcrumb outer layer,
then you have the meaty filling,
so this is probably some meat replacement.
And then for the small ones, they mash up the egg.
So when you have a larger version
the egg in the middle is actually boiled.
But ideally, when you make scotch eggs from scratch
you want the middle yolk to be runny.
And that's where I'm thinking today we might struggle,
but we're gonna go for it.
It's gonna be awesome.
First up, we're gonna make our eggs.
Swap that, we're not going to make our eggs,
we don't have a chicken here in the house,
so we're just gonna boil the eggs.
Let's do it.
(water gushing)
So the first thing we need to do is get a pan of water.
Now I tend to use my Elvis egg timer,
but I wanna be bang on with this today.
(ignition clicking)
Add a little bit of unnecessary salt.
All right, we're cooking.
We're cooking on gas.
We are cooking on gas, oh my gosh!
All right, so one thing we don't wanna happen
is our eggs to egg-xplode.
I tend to keep our eggs in the fridge,
because I find them, it's just probably personal choice,
they tend to crack better.
Eggs are ready.
I have got a spoon, I can't find a slotted spoon,
doesn't matter.
I'm just going to use this device
to carefully lower those eggs into there.
So therapeutic to look at, amazing.
And I'm going to turn it down to a steady simmer.
Okay, we wanna keep that heat on there nice and gentle,
but we don't want it too crazy,
'cause it can actually makes the eggs bump into each other,
even more so and egg-xplode, yes!
So about six minutes, maybe six and a half,
we'll take it straight out because they'll keep cooking.
Even when they're hot, straight out of the spoon,
into cold water by shocking it.
Wow, steam.
It'll give us the best chance to keep that egg yolk runny.
If we just take it out and let it sit on the side,
it's just gonna go, "Oh, I'm still a bit hot,
"so I'll keep cooking the centre."
We don't want that.
We are gonna just let that get going for six minutes.
I'm not going to do anything else.
I could, but I really want to nail this time.
Timer's going, just about to hit two minutes.
I actually started that one minute late (laughs).
So I was like, yeah, I'll just watch it.
No, why don't I just time it?
So there we go, they're just sort of purring,
gently simmering.
Like a cat they're purring.
(Barry blows)
I can't do a purring noise, and we don't have a cat.
I tried to ask Mrs. B for a cat,
she doesn't want it.
To help it be even more cool,
you do want some ice cubes.
Unfortunately, we don't have enough space
for ice cubes at the moment,
because we have about 50,000 of these things.
But these are like cooler packs
that when you go on a picnic,
they help keep the water cool.
So that'll be fine, they are absolutely nice and cold.
So the eggs can go in there with them,
like some sort of pool party.
And to give me a little bit more of a chance,
I'm gonna turn it off the hub like immediately now.
(dramatic music)
Okay, take it off there.
(pan bangs)
And then straight away, as quick as we can,
this is where a slotted spoon would really help,
straight in there.
I'm getting a little bit of the warm water,
but we wanna move quick.
And I didn't turn the camera round, brilliant.
You get the idea, there we go.
All right, now that is gonna give ourselves
the best chance for the yolks to not cook fully.
That's the best technical term I've got,
not cook fully.
So we're gonna do our filling now,
which wraps around our eggs.
Most commonly it is pork,
which we're gonna flavour.
A real cheats way again,
I think I mentioned this on a previous video where you can
squeeze out a sausage filling and just use that
rather than doing it ourselves.
But I think there's something quite nice about doing it
the way you want, and tweaking it.
You can obviously do chicken mince,
you could do beef mince,
you could do vegan and veggie options.
There's so many things you could wrap around it.
I've actually done
sweet Cadbury's Cream Egg scotch eggs before.
They were pretty naughty indeed.
But one thing I found interesting,
one of the most common ingredients that went in
was something called mace.
Now mace reminds me of like an '80s film.
I can't remember which one it is,
"Oh my God, he sprayed me in the face with mace, man."
I think mace in America is a pepper spray,
I'm not entirely certain.
But as you know,
I have got quite a lot of spices here in the house.
It helps doing the cooking channel,
and that is one called ground mace.
Now I did a little bit of research and digging into that,
it is common for it to go into scotch eggs.
But if you don't have that, and don't wanna buy it,
apparently what it is,
(lid grinding)
these are whole nutmegs, (nutmegs clanking)
and I've used these in previous videos,
and you grate it, it's nice and fresh.
And you get quite a lot for it,
or you can buy it ground so in a powder,
just like the mace here.
Now it turns out the actual outer shell of a nutmeg
(nutmeg clanking)
is mace. (jar banging)
And then you get to the nutmeg.
So all these times I've been going,
"Oh yeah, it's got a slightly stronger flavour",
when I'm grating this
on like a rice pudding or something like that,
I'm actually putting mace on.
I hope I've got that right,
I think that's true.
So I think to you and I,
the most average thing you're gonna have in your kitchen
will be nutmeg, or maybe even cinnamon.
I think nutmeg's got a little bit more spank,
so use nutmeg.
Don't go buy mace
unless you've got pepper spray in your house.
Got it?
Okay, so the herbs we're going for are thyme and sage.
The sage leaves are nice and easy,
a real nice combination with pork.
The other day I used thyme in the TikTok recipe,
the feta thing, which was sensational
the next day overnight chilled.
All the flavours mingled together.
But what I find is rather than getting the stalks,
they are a bit delicate, it might snap,
is if you just brush against the stalk
they just tend to fall off like that.
Because I don't really want any stalks in there today.
About a teaspoon of the thyme there,
because it's fresh, the flavor's gonna be way more intense.
And the sage leaves, you see there, like the other day,
just rolling them up into like a little tube
and slicing it really thin.
So then you get these little strips of sage.
Ah, yeah.
All right, it's time to flavour up our pork.
That is the pork mince looking very lonely.
So let's start with an unnecessary salt,
we'll have to move the camera again.
- Unnecessary salt.
- Yes, unnecessary salt, Chloe.
Lots of fresh pepper, push in those herbs.
I've got the mace, so I might as well use it,
but like I say, if you use nutmeg
I don't think that's a problem.
It does smell strong, I've got to admit.
English mustard for some heat.
I was gonna use some wholegrain, I love wholegrain mustard,
it's my favourite one, but this will do.
Right, we're just bringing this all together.
(mixture squishing)
I quite like rather than using mustard powder,
the actual mustard, how you can see it's slightly staining
the meat mingling it through.
You want the herbs and the seasoning and the mace.
We wanna get that pepper spray in our scotch eggs, oh yeah.
For the time being, that pork's gone back in the fridge
just to keep it cool.
But speaking of cool, these eggs are so chilled now,
they do feel a lot heavier.
If I've hard boiled them, it doesn't matter.
I'll just try them again.
But hopefully you guys will smash it, you normally do.
I like to actually peel my eggs
(egg banging)
underwater.
Well, I just find it really easy,
the shell just comes off, it just falls off nice,
and it's a lot less messy.
Oh, no, one of my eggs is falling apart.
This is the first one I did and,
that is soft in there as well.
All right, we've got soft boiled eggs.
I was taking it off delicately and it split,
so be super careful, because now I've got three.
We're gonna end up with one good scotch egg.
No, I can't save it,
but that's actually really interesting
how the egg is, I can almost peel (sighs),
I can almost peel the egg white off (sighs).
I think we've soft boiled it, you know.
That's one positive.
All right, confession time, folks.
(egg banging)
Peeling soft boiled eggs is something
I've not really done very often at all.
When I have a soft boiled egg, I'll take the top off it
and eat it in a holster, like an egg cup.
But I managed to do one so far,
and it is super delicate.
So please take your time,
if you're trying to do the soft boiled egg filling.
An amazing prank would be to stick
a century egg in the middle as well.
I might do that for Stewart.
Yeah, look, it's done it again,
this is another one, but this is actually held together.
I'm wondering, I'm gonna try this one as a test.
If the pork will encase it and protect it,
and stop the movement, I think it will.
But if I open that any more, it's gonna rip.
So I need to be really careful when I do that one.
They're just egg-xtremely delicate,
the two of them have got slits down the middle,
but I'm thinking the pork will encase it
as long as I don't move it too much.
We'll try one, if not, we'll get the vinegar eggs,
but cook your eggs in the vinegar
and get the shell off easier.
What I think I'll do is I'll place an egg very carefully
into the middle-ish.
And then if we just pinch it, okay, all right,
I'm going to pinch it together like this to seal it.
And you can see here,
I've got quite a bit of egg-cess,
rip that off and that is actually holding
my egg together now.
I feel a little bit more comfortable in moving it around.
The most important part though is these seams.
We've got to close these as much as we can.
So just lightly pinching it,
and you've kind of given the egg a shield.
It's still gonna be delicate,
so what we'll do is put it down carefully.
I'm gonna put this board into the fridge.
We want it to firm and chill for about half an hour,
kind of like when we make burger patties
or meatballs anyway,
just to cling it all together.
I'll do that with my other eggs.
If anything crazy happens, I'll show you,
if not we should end up with three of these things.
Okay, folks, so whilst that's in the fridge chilling,
they're just about holding themselves together (laughs),
just like me.
We've got the dipping station ready.
You've got some plain flour,
(pepper grinding)
and this is some more seasoning here.
So just some pepper again,
but you could put some more mace in,
you could put mustard powder,
mustard seeds, maybe if you want,
just season the flour if you wish.
The egg, (fork clanking)
these are just two eggs.
And we happen to have
quite a lot of the bread in the house at the moment,
so rather than buying breadcrumbs in a tub,
which is way easier,
because they have golden ones, you could do panco, ah.
Season that as well.
(blender whooshing)
So that is our dip.
Give the scotch eggs
about half an hour in a fridge to firm up,
and pray that they hold together,
and then we'll get dunking.
(bleeping)
All right, I'm just trying to keep this about 160c.
I'm just gonna do one scotch egg at a time.
So Mrs. B's here for comfort.
- Morale support.
- Morale support, I hate frying things as you know,
but apparently to get the soft boiled egg,
that is the approach we need to do.
But by putting the flour all around here,
it is helping cover up some of the gaps,
fill them in just very delicately, plus seasoning it.
And then we're gonna use the egg wash,
so one hand like before,
that's gonna help bond it.
Trying to do this as delicately as I can.
Okay, so the wet hand there,
and then I'm gonna take the dry hand,
and almost make like a little sheep (laughs).
So I've lifted that onto my slotted spoon,
shaky, shaky, shaky.
And we're gonna sit it in that oil.
(oil sizzling)
Oh my gosh.
Remember there's raw pork in there,
so it has to cook and fry in that constant temperature
for about eight minutes.
(bleeping)
- Oh, it's dropped right down.
- Oh, that's because of the cold egg.
I was thinking that it might drop it down a teeny bit.
Try and maintain a consistent temperature, folks,
which is where a fryer would do that for you.
(bleeping)
Shall we try and air fry one?
- If you want.
- It's worth a go, ain't it?
Let's get this one to work first hopefully.
One thing that happens is,
if you want that runny egg,
when you slice it in the middle once it comes out like that,
you need to almost slice it immediately.
So if we can get one to work,
maybe we'll do another one in here,
and then bonus air fry it.
Another positive I was just thinking is
if it had failed by now,
e.g., the yolk spilling out,
we'd know by now.
Whether the yolk is solid or not is the only thing,
but we've definitely managed to encase it,
which is half of the trick that I was finding.
Those soft eggs were so wobbly.
Okay, folks, it's time, gonna carefully,
oh my gosh (sighs).
(board scraping)
That colour is sensational, look at that.
Oh, we've gotta work quite quick at this apparently.
So just using that kitchen towel, that looks amazing.
Okay, let's give it a go.
(scotch egg crunching)
Slice right through it (sighs).
Yes!
♪ Hallelujah ♪
Runny scotch eggs.
Blooming messy though, aren't they?
That's awesome, I'm well happy with that.
All right, so we've proved that has worked.
We've now got the second one frying,
and the third one we are air frying it, baby.
(air fryer clicking)
The air fryer one is still going,
we started that a couple minutes late.
But the second fried one is coming right up.
Oh my gosh, it exploded, it all shot out.
The fried method works a charm.
10 seconds left on that.
Scotch eggs apparently,
they originated in Whitby in Yorkshire in England
in the 19th century,
and were originally covered in fish paste
rather than sausage meat.
Fish paste!
They were supposedly named after William J. Scott & Sons,
a well-known eatery, which sold them.
There we go, so nothing to do with Scotland.
I found an air fryer scotch egg recipe,
and the steps were very similar to what we've done.
(fryer sizzling)
But if I just show you, the egg has burst,
and it's not cooked fully, it's not browned properly.
I see that as a challenge for a future air fryer video.
But it wasn't about that today,
it was about those over there.
So off camera I just said, "Come on Mrs. B,
you're the egg-xpert, you like eggs."
And you do, right?
- Yeah.
- And Phoebe rolls her eyes,
"Oh, Dad, that's such a Dad joke".
I reckon we take a bit and then dip it in the yoke
like that.
Or you could dunk it in like
a honey mustard mayonnaise or something, couldn't you?
- That'll be good.
(scotch eggs crunching)
(Barry hums)
- Wow!
- That's good.
That is really good.
- That's really good, that tastes just like a scotch egg.
- Well, thank you (laughs).
It tastes like a cake.
The crunch of the crumb,
the softness of the egg,
the tenderness of the white,
the gooey-ness of the yolk,
which becomes a dipping sauce,
and the actual taste
of the spices and the herbs in the meat,
you're getting that.
- You can.
- That was worth the effort.
- I'm expecting an epic picnic.
- This would make an epic picnic, wouldn't it?
- Well it's scotch eggs, sausage rolls.
- This was a next step up in my opinion,
if they were hard boiled, easier.
This was a next step up from the sausage rolls, wasn't it?
- Yeah.
- That with the sausage rolls at a picnic
would be...
- Scones, your chocolate scones as well.
- Chocolate scones, oh my gosh.
If you do try this recipe, or any others,
do send me a photo on social media.
I'd love to see your attempts,
put your own spin on it, impress me.
Don't forget to subscribe for regular videos.
Let me know down below what you want to see next.
(Barry sighs)
Egg-cellent (laughs).
See you next time, bye.
♪ Check your level, player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Sideburns, moustache, goatee, maybe all three ♪
- [Barry] Oh gosh, does it come out as well?
Look, it's got a Cape (laughs).
- Oh my gosh.
- [Barry] Ouch, it's quite hot.
All right, cheers, guys.