The Perfect Egg Recipe (Scotch Eggs 3 Ways)

Here in Brazil one would call this dish a “Bolovo”, which basically means Cake (Bolo) + Egg (Ovo), as in “Cakegg”. I gotta say that this was the tastiest one I’ve seen in my whole life!

I've been making Scotch Eggs for nearly 40 years pretty close to this. I just started using Panko about 10 years ago. It's a family favorite especially during the holidays. My family expects them when they come to town. I first started making these when my husband and I were House Parents for an At-Risk Youth program. Those kids were so tired of the same old breakfast of: scrambled eggs, sausage, and toast. I had attended a regional gathering at Christmas time called Dickin's On the Strand in Galveston, TX. That is where I had my first Scotch Egg. I go the recipe from the people who were selling it on the food street. The next weekend I got up extra, EXTRA early and made these eggs. My 15 boys got up and were a little confused. I told them, "Well, we are supposed to serve eggs, sausage, and toast and y'all are sick and tired of it so let me present your "eggs, sausage, and toast" a different way. I had to keep my hands and feet away from their mouths! Luckily, I made 2 eggs per kid PLUS some extra eggs for them "just in case". After that day, I made them every Saturday morning. I even showed the boys how to make them. They never taught Home Ec in school anymore so I taught my boys how to cook. Most of the boys loved learning how to cook and this recipe (with breadcrumbs instead of Panko back then). I still hear from some of my boys, who are now grown men with families of their own and they always bring up Scotch Eggs! Mama proud!

My British great grandfather used to make these for me every time I visited, he taught my older sister how to make them before he passed, it’s nice to see them get some appreciation

As a Japanese person living in Scotland, this was perfect.

The reason why the egg is hard boiled is because this is generally eaten as a snack food, not something you would need a plate for. They're usually chilled and stored in the fridge in the same way as a pork pie

Who else wants Josh to bring back Fermentation Friday?

Dang I just realized I need to go pick up more of that "Worst-Chair" sauce...

I don't know why I choked when he said "oeufs". He literally just said eggs.

Josh, I know you're down for this: Use Chorizo as the sausage wrapping.

Hey papa, for the next “But Better” episode you should make pizza rolls, you know the kind that when you bite into as a kid a molten meaty pizza sauce bursts out and scolds the roof of your mouth?

As much as I appreciate Josh going above and beyond to show us meal options with the Scotch Egg, as a true Brit, I will be taking mine to the park alongside my picnic and my beer 😌

As a British citizen I love scotch egg so nice to see it on the channel

Joshua: *uses kosher salt in a recipe* Babish: "I would, without question, take a bullet for this man."

FYI: Also Sprach Zarathustra is in the Public Domain in the US.

Wow! We made these tonight and they were AMAZING! Thanks so much for the recipe! Keep them coming!

Oh my... I found myself still smiling for a long time after watching this video... I also felt excited to cook today and share the vibes... Thank you for thus vlog its fun to watch every single second of it... ❤️❤️❤️

Josh, mate... poke a hole in the bottom of the egg (the round, not pointy end) with a pin or thumbtack. When the eggs cool in the iced water, they contract, pulling water in through the hole and separating the egg from the shell. That way you won't massacre your eggs when you peel them 1:45.

This looks like a deep fried heart attack. Gimme Six

I am so glad that you did this video! Years ago I tried and failed them miserably. Ugh! I'm gonna do it your way now! You rock!!!

There’s a similar Chinese dish “braised lion head”. I loved it as a kid! The name comes from the look of that fried then braised ball shape haha 🦁