The Perfect Egg Recipe (Scotch Eggs 3 Ways)
Transform your breakfast with the ultimate fancy egg upgrade! Eggs are one of the most multi-faceted and underrated ingredients in the entire world. These 2 different scotch egg recipes put a little more respect on that name.
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Subreddit: Today we are making Scotch Eggs! Eggs are one of the most multi-faceted and underrated ingredients in the entire world. This recipe puts a little more respect on that name.
CAMEROONIAN SCOTCHEGG RECIPE
This Scotch Egg Recipe, is one which you will thank me after trying. The egg is coated with Fish, and the very best seasonings and fresh spices. Scotch egg is sometimes made with flour coating, and deep fried but the fish coated one is tasty, trust me. This is one of the Cameroonian style method of Scotchegg. Very very CRUNCHY.
6 Eggs(5 Hard Boiled and 1 raw egg to mix with Boiled fish during coating)
1 medium Size Mackerel Fish
½ tsp Salt
1 Cup Water
2 tsp Knorr Seasoning or 2 Maggi Cubes Seasoning
1 tsp of Parsley Flakes or 2 Stalks of Fresh Parsley (Sliced)
2 Stalks Green onions (sliced)
½ tsp Blackpepper
½ tsp White pepper
1 Cups Bread Crumbs (Some might remain)
Oil for Deep Frying.
#scotchegg #cameroonianfood #snacks
12 Things you can do with an Egg
„The egg is one of kitchen's marvels, and one of nature’s.“
(Harold McGee, On Food and Cooking.)
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The egg is one of the most versatile foods on this planet. Chefs all around the world create dishes manifold in structure and look using egg white and yolk. But also on their own, eggs are fabulous.
There are so many eggciting dishes and most of them are so easy to make. Boiling, frying, scrambling - so simple, so good. But what about graving eggs like salmon? It actually works and makes a spectacular soft yolk. Or the Scotch Egg. As everything simply tastes better deep fried, this egg, covered in meat, herbs and breadcrumbs, is the total comfort food. And don’t forget desert! Pavlova might change the way you thought about desserts forever wiith it’s marshmallowy-soft inside, crunchy outside, light as air and irresistible. It is not a surprise that Australia and New Zealand both claim this creation to be their cultural heritage. The heritage of dishes is frequently discussed at FPP and for many meals it’s not easy to determine. Marshmallows, certainly not an easy egg-dish, would be related to the USA by many, however origins of the dish go back to 11th century Europe.
After all this eating you might need a drink. How about a Whiskey Sour? An all-time favorite that gets its creamy-frothy top from shaking up fresh egg white.
Hungry for eggcelence now? We’ll release one egg-recipe a day on
Only free-range Eggs were used in the making of this video.
Video made in collaboration with Helena from Bam Cuisine (
Music: Pixelord - Quartz Boy
Inspiration & Thanks:
Scotch Egg:
Rob‘s brilliant Food Blog ‘Go Cook Yourself‘
Spaghetti Carbonara:
Kitchen Guerilla
Marshmallows:
Marc Grossman’s excellent book ‘New York Cult Recipes‘
Special Thanks:
Dorian from TXOKOA GastroBar, Berlin, for revealing to us that you can actually grave eggs.
But only the yolks. And you should rinse them before serving.
Icons used for the recipe logos made by Freepik ( CouCou ( and OCHA ( from Flaticon are licensed under Creative Commons License (
Blind cook makes Scotch Eggs & Sausage Rolls
Hi I'm Siobhan, aka Blind girl vlogs. In this special new year vlog, we're experimenting with much longer form content than usual. If it goes down well, we'll make more. If not, we'll stop :)
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Music for branded slate Song: LAKEY INSPIRED - Warm Nights
Sweetcorn Fritters and Yoghurt Dip | Gordon Ramsay
Canned food can be a good store-cupboard staple. These spicy, savoury sweetcorn fritters are a perfect example: a great dish made with store-cupboard ingredients and some fresh herbs.
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How To Make Scotch Eggs
FULL RECIPE BELOW
Watch along with our chef as he shows you how to make homemade Scotch eggs in this online culinary class. This dish is a great way to have fun with different European cuisines.
SCOTCH EGGS RECIPE:
Ingredients
8 large free-range eggs
2 eggs, beaten
1.5 lb sausage meat
1 small bunch of fresh chives
¼ cup fresh parsley chopped
1 tbsp ground English mustard
½ tbsp nutmeg
Sea salt
Freshly ground black pepper
Plain flour
6 oz white bread crumbs
Dipping Sauce
½ cup mayo
1 tbsp ground mustard
1/2 lemon juiced
Directions
1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 5 to 6 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
2. Put the sausage meat into another bowl with the herbs, nutmeg, mustard and pinch of salt and pepper. Mix together and divide into 8 balls.
3. Set up 3 plates for your breading station, one with a small hand full of flour, one with beaten eggs and the third with the breadcrumbs. Start by flouring your hands. In the palm of your hand, flatten the sausage ball into an oval shape patty. Roll a peeled egg into flour, then place in the middle of the patty. Gently shape the meat around the egg, molding it with your hands.
4. Roll the meat wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs.
5. Heat the oil in a deep pan or fryer to about 325°F. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them very so often, until golden. Removed with a slotted spoon and drain in kitchen paper.
6. Combine mayo, ground mustard and lemon juice to make the dipping sauce.
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