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Scotch eggs are a unique recipe that can be used as an appetizer or anytime of the day. A soft boiled egg is transformed when you wrap it in sausage, cover in bread crumbs and deep fry it for a great tasting recipe!
Get the Printable Scotch Egg Recipe here: https://kentrollins.com/scotch-eggs/
Used in this video:
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0:00
Hey folks, y'all are in for a treat today cause we're talking Scotch eggs
0:04
What are they? Cackleberries, cowboy style. First we're gonna wrap them in sausage that's got a little green onion in it
0:10
Then we're gonna put a little flour panko crust in them, deep fry them. Stick around, you're gonna wanna see it
0:26
Hey folks, thank y'all for dropping by camping. Oh, what a great day the Lord has made for us today
0:31
What do we do here? We cover it all in cowboy cooking, grilling, everything you got
0:35
But you're in for a special treat today, some cowboy scotch eggs
0:39
Now, that ain't just eating eggs and drinking scotch. We're gonna do it the old traditional way
0:44
But wait a minute, that does sound pretty good, but I don't like scotch. Reckon we could call them whiskey eggs, Shane
0:49
So folks, let's give you a little history about this dish first, and it goes to what you wanna believe here
0:54
And I'm gonna ask my UK friends and my Scottish friends over there across the pond way
1:00
hey, help me out on this deal. Did you get this off the Google? I got it off the Google
1:04
Tune my satellite in right there to the sun, right off the top of the American flag, bounce to me
1:09
and it says, an upscale London department store named Fortnum & Mason claims to have created
1:15
this savory snack in the mid-18th century, catering to the well-to-do travelers who pass by
1:21
and they could just grab it and go. This dish may not have originated there
1:25
because it began as a poor man's lunch. And the Scotch egg is, to believe
1:30
a relative of a Cornish pastry and consumed by Scottish farmers. Now this can be made as an appetizer
1:37
You can eat them for breakfast. It's sort of like having one of them egg McMuffins
1:41
all rolled into one. And you didn't even have to go to Golden Arches
1:45
This is right here in camp. So we're gonna boil us some eggs
1:48
about six and a half minutes, which is to a medium to soft boil there
1:52
because we want that center to be just right. And then what are we gonna do
1:56
Put them in a ice bath so they'll quit that cooking, let them cool off so we can peel them in a minute
2:01
So we just finished this up at cooking school just this last week and we did this dish
2:06
and I was sitting there peeling them eggs, but not Mike Parlante
2:10
No, Mike is the one that showed me how to crack both ends
2:14
blow that egg right out of there. This'll be a fine one. I think, might need some more air in here
2:19
All right, ready? Oh! That's crazy! Nice! You take this end here, and you crack it, and then you peel the shale right there off
2:34
of it. We crack the other end. Did it work
2:50
Yep, I can hear the comments on this one already, I can
2:54
So folks, however you wanna do them to get these shells off, that's fine with me, but make sure you get them shelled
3:00
I'm gonna go ahead and try another one of them cause that was a pretty spectacular thing it was in my book
3:07
Did it work Uh not that one Ooh Let me tell you folks if you out of shape it be hard on you
3:21
Well folks, you can see we have about three fourths of a cup of green onion finely diced
3:28
with the Dice-O-Matic. I got just one pound of pork sausage. So we're gonna go ahead and crumble our little sausages up in here, which is a pound big
3:39
I said, did you say sausage? Yes sir, buddy. This is a delectable dish
3:44
It is. And I'll be knowing that you'll be wanting to get a bite of it
3:48
And you will get to test it. And we're gonna incorporate that really, really well
3:54
Because I want every bite to have some of them green onions in it
3:58
I like to make this into a little loaf deal here to where we can make sure that we're going
4:04
to get six even out of there. We're going to pinch this off into six equal parts we are
4:16
It is time for us to begin the mashing party. Now you can do this with wax paper, tinfoil, whatever you got
4:26
But we need to make these really thin. And I'll sometimes even break out one of these utensils here
4:34
So folks, you want to make sure that these is rolled out pretty thin because if you get
4:39
them too thick and that gets really brown over, you still could have that chance that
4:43
some of that sausage is a little raw. So make sure they're really thin
4:47
We got them right here like this and here we do. Now you want to make sure as a tip that your eggs is really dry before you start this process
4:59
That's why I like to go ahead and peel them and let them get some drying time in
5:03
That right over the top of that. Just keep rolling. Tip number two, get a little cold water on your hands
5:11
That sausage won't stick to you quite as bad. And then we're just going to make sure that we got it all good and mashed on there, a good
5:19
tight ball. Now if you didn't know, you'd think that's just a sausage ball with onions
5:25
in it, wouldn't you? Ha, fools you. That is one of them what you call it things
5:31
Roll in, roll in, roll in. That's just for a beef show. You can't do it on a hog show
5:37
Oh. So I like to put her right there in the middle, roll that one right over there
5:45
There you go folks. Let me finish these up and we'll get to frying. Well, while y'all wasn't watching
5:51
I done started to oil in that deep frying over there in that deep 12. We have got us an egg wash
5:56
which is a tablespoon of cold water in one egg and stirred up briskly
6:00
We got us some panko breadcrumbs. We're gonna add about a teaspoon of dried mustard
6:06
If I can get it all in there from the wind. Get in there. We're gonna do about a teaspoon of smoked paprika
6:15
We gonna mix that really well with our hands Put in a little salt and pepper to taste which is about yay much and about yay much Now before we go on with this process we got us a cup of all flour So we
6:34
going to take our little eggs out of here, and we're going to lightly sprinkle them with flour
6:40
Looks like powdered sugar up on a donut hole, don't it? And then, we're gonna go ahead and egg wash it
6:54
And then it's into the panko it goes. And now folks, you can roll them around in there like that
6:59
and leave them, but it's best to you mash them on there
7:03
That way you're not losing none of them bread comes when it goes to frying. One down, five to go
7:10
Now if you got two people in the kitchen that can be doing this at one time
7:15
and one of them ain't a beagle, cause you can't trust him around food, folks
7:19
He will eat his share before you get ready. Well, we got them all put together, we do
7:25
Got the deep fryer getting hot, so let's check that temperature. We're looking at about 349, 350
7:30
and we'll see what we are, and we'll drop in there and go to frying. The suspense is killing me
7:38
Is it now? with your fingers gently if you want to get them burnt
7:42
Me, I'm just gonna put them in there just like that. Got me about two inches of good canola oil in there
7:48
And we gonna let these rascals fry up. You will have to roll them around just a little
7:55
And you know when you put these in there that your oil temperature is liable to cool down a minute
8:00
I sure would like to get this last straggler in there so everybody comes out there
8:04
At the same time, it was a miracle, it was. and it dropped it down there about five or six degrees
8:10
We're running about 344, so we're in good shape. Now, let's go ahead and just give them a little roll
8:15
You can see they're already beginning to brown there, and we'll just keep rolling them around
8:20
And we're gonna probably cook them four to five minutes here to get that deep, dark, golden brown
8:25
so we know that that sausage is good and done all the way around, and it's got that crunch
8:29
when you get in there. So we're gonna sing that old song. Rolling, rolling, rolling down the river
8:37
Thank you
9:07
We're gonna cook them about four or five minutes until they are a deep, deep, deep, deep
9:31
Look what we done got there Biggie It is a good deal We gonna cook them about four or five minutes until they are a deep dark golden brown
9:38
Not that light golden brown, but dark, because we don't want to take any chance
9:42
of that sausage being raw. Now I'm gonna set him right there, and y'all done see me
9:46
mix about equal parts of mustard and horseradish together. And I'm gonna set him right over there
9:53
take me one of these little knives, and I'm gonna cut him, and maybe it'll be
9:57
and maybe if Shan can hear it and I'll zoom in here too
10:03
That sausage is done, looky there. Perfectly soft boiled, medium on that egg
10:09
Woo la la! Folks, let me tell you, we gonna put a little of that on there
10:16
Big to the Scotch eggs. Woo
10:27
Now don't you UK and Ireland fans be getting down on me for doing the shottish cowboy dance
10:32
but my Jimity, them right there is some of that good eatin'
10:36
I promise you, this has got everything imaginable goin' in there, and you can look at them layers
10:41
panko, flour, sausage, egg, and mmm, mmm, goodness. That green onion, to me, folks
10:48
is the star of the show in there, but I get that smoked paprika in there
10:51
it's got that great smoky flavor, but that's how them eggs need to be, not hard-boiled
10:56
I'm talking about a medium bowl. This is fine dining, cowboy food
11:00
It is cowboy scotch eggs without the scotch bottle. So now y'all can do whatever sauce blend you like
11:06
I like the mustard blend and the Kent Rollins Green Chipotle Chili Sauce brand too
11:16
Mm. Praise the Lord, pass the biscuits and thank all them old Scottish farmers
11:22
for getting this to me, Shan, because that is a delicacy. So, folks, we thank you for stopping by today
11:29
and having some Scotch eggs with us. Oh, it was a great day. We hope you learned something
11:34
Now, remember, you can put in here about whatever you want to because our recipes are called Happy Meals
11:39
And if you've got something that goes in there that makes you happy, put it on in there, I promise you
11:44
I want to always tip my hat to them servicemen and women and all the veterans who have kept that flag flying over that wagon
11:49
and keeping us safe. Be sure that you share the food and the videos
11:53
with all your neighbors and your friends. Be sure and hit the subscribe button
11:57
and wait just a second. Next week, we're going to have a Thanksgiving recipe
12:01
you want to see. So remember, God bless you each and every one, and I'll see you down the Cowboy Scottish Egg Trail
12:12
Beggy. Beggy. Whoa. Yep. Ready to go? Mm-hmm. Hey folks
12:22
Hey folks! Skippy! Hey Skippy! Hey folks, guess what we're making? Cagleberries and fruit
12:32
They're coming out of the chicken butt! These Cagleberries are... My name's Kent Rollins
12:38
We're gonna do a... Rewind. Here we go
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