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!

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 😌

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

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

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

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

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

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?

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

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

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 🦁

Who else wants Josh to bring back Fermentation Friday?

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

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

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... ❤️❤️❤️

In the Netherlands, we have a very similar snack called simply "eggball", or "eierbal" in Dutch. It's mostly the same, but instead of minced meat, we use ragout.

“Also sprach Zarathustra” isn’t a song, and can’t possibly still be in copyright. It dates from 1896, and Strauss hopped it in 1949.

I personally just bake them in the oven instead of frying them. Still comes out very tasty. Oh also I like to scramble the egg and put it into a little plastic thing that lets you boil the eggs in water and then that way I can season and put stuff into the egg.

As a former chef. This was our most requested item. Very easy to make and delicious. Timing on boiling the eggs, 630-7mins for the perfect temp and tenderness. Not many folk like yolk. But bravo!

Josh makes tough recipes looks easy as hell now that's talent

Josh, hubby saw this and immediately said “all my faves, make this for me …”. So I must go to the butcher for fresh ground pork and grocer for panko and eggs. And I am ordering your cookbook because I cannot live without it. ❤️🥰

Back in my larping days, we made some that consisted of making deviled egg spread from the yolks with blue cheese, chives and lots of cracked black pepper. filled the whites with the filling, wrapped it in locally made sausage AND bacon, then crusted and fried them. SO good.

The scotch egg is one of THE BEST English bar snacks in existence! Great with a cold beer and some grainy mustard on the side. Love the idea of keeping the yolk runny!

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.

You can’t beat a homemade scotch egg. My personal fave is with lemon and parsley in the sausage meat

I can’t stop watching your videos. Your intros and cooking explanations are reminiscent of Alton Brown. You’re my modern nostalgia if that’s a thing. Great work on your content and keep it up.

As a lover of scotch eggs and I live in the UK this is the first time I’ve ever been tempted by a recipe to make my own and a runny yolk is right up my street as all the bought ones the yolk is what puts me off it’s so dry and NOTHING can bring it back. Thank you!

This looks like a deep fried heart attack. *Gimme Six*

I lost my job a year ago to Covid19 and my cousins & I started a little catering business from home. Your videos inspired me to want to do better in the kitchen and really get me to understand the finer details.Thanks Josh. Much love from the Fiji Islands. PS - need to save me enough money to get a stand mixer like yours!

"Eggs are underrated" *The entire sovereign nation of Japan has entered the chat*

This is one of my favourite snacks

I recently got sent some "Pork Panko" to try out, made from pork skin/crackling. It's pretty good and is amazing on a scotch egg. BTW, you can add a vegetable in there, finely sliced spring onion in the sausage meat is really good.

at this point, Josh doesn't really care how he's wearing the apron

My grandmother always used to make these. I'm glad to see you honouring them.

The rice & scotch eggs is pretty close in my mind to a (cleaned up) loco moco. It's one of those things that you take a bite and tell yourself "I can never let myself have this again lest I become addicted".

I was going to tell an egg joke, but they always crack me up...

I want Josh to collaborate with mythical chef Josh. It would be such a glorious video

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

I tried these today, best Scotch Egg I've ever had and I've had a few, all bought though, this was my first attempt at home made. I'd recommend these to anyone they are delicious but there one thing not made absolutely crystal clear in the video. Peeled soft boiled eggs are extremely squishy, floppy and delicate, they easily split open with just a bit of pressure, you absolutely must use the cradled method shown in the video to wrap them unless you have the dextrousness of a magician, you do not want to squeeze them, I split my first one very easily just peeling it. Also they pack a fair calorie punch, near 550 per egg by my reckoning (though I did use a smidgen more meat than here at 125g per egg) so having them with chips and baked beans (as I did) is not perhaps the most healthy way to enjoy them, but worth it. Cheers :).

I'm going to try your technique with finely chopped/minced salmon and slightly different seasonings & herbs. I'll boil the egg a minute longer to offset the shorter frying time, so I don't overcook the salmon....this would be so good on your avocado and toast combo - and still be very Scottish! 🍀 Thanks for all of your great cooking and attention to detail in your techniques!

Since I’ve been watching Josh, the kitchen scales have become my most used utensil. 😍🥰

I'm amazed that this man always nails that perfect fifth lol

This is one of my most beloved things to eat! My mother made it all the time and it hits the spot man!

Black pudding works well instead of sausage, as does Haggis, (actually Haggis is fully amazing)

As soon as I saw the picture I felt like a kid at Christmas!!! Scotch eggs are my all time favorite food and I've never made them quite right. I can't wait to try this tomorrow 🤩🤩 Once again, Josh delivers

This Easter i saw something by Alton Brown where he stands his eggs instead of biking them. It makes a huge difference in the peel process, is so much easier, and doesn't have the rubberiness that hard(and soft) boiled sometimes gets

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!!!

Joshua: "Just how we like it on this channel, no vegetables!" Me after watching too many Uncle Roger videos: "Vegetables taste like sad."

Scottish people: in tears at a Scotch egg on avocado toast Japanese people: in tears at soy sauce being poured over rice

An ode to eggs, I agree, eggs are a gift to humanity

I live in the uk, I found out a pub near me made a scotch egg but it was black pudding instead of pork meat, would 10/10 recommend.

I think scotch eggs are meant to be cooked now eaten later, and i dont like the idea of cold runny egg

One of the best Scotched Eggs I have had was made with Black Pudding instead. Very rich but very good

this is, without doubt, the most engaging entertaining cooking video i have EVER watched. big fan! thanks. and those eggs looks utterly delicious.

Ugh, he's eating rice with *A FORK!?* I'm calling uncle Roger.

I was worried that PAPPA won't appear today. Now I can sleep well.

The reason they're hard boiled is that they're traditionally eaten cold/"room" temp as a lunch thing.

Up north in the UK.. Scotch egg, with minty mushy peas. HEAVEN

The only time I ever made a Scotch Egg, I made it too dry and overcooked. It was still delicious. This looks transcendent.

“Every time you go starch on starch you go: oh it has to be too much… it never is… “ Preach it !!!!!

Try also: Chorizo sausagemeat, or Cumberland sasagemeat, or bits of black pudding in the meat

Ha, I had Scotch egg when I was at an English boarding school (for one month, as a language course) for lunch at an outing, and I have craved it ever since. I hope to find time to try this (I believe you edited out not only a lot of time but also a lot of mess) but I would use vegetable mince or chicken mince AND boil the eggs for a bit longer. Not that I do not like runny yolk, but because I'll have to wear a bib to eat it otherwise. That avocado toast looks delicious enough but won't be easy to eat while maintaining one's dignity.

I kind of want to attempt a loco moco variation on a scotch egg. Using plain Rice Krispies for the outer crust on a ground beef wrapped soft boiled egg. And dip it in mushroom gravy

Hey Josh! I know you probably won't see this but I'd love to see some easy (maybe cheap?) meals for a 5-6 person family! I love your recipes but they'd never be enough for my fam 😂

Oh... so this isn't a video validating my breakfast of a glass of scotch and a boiled egg

Pork belly, black pudding, roast carrot and scotch egg. The yoke ties it all together nicely.

Joshua always helps get my mind off things.. thanks Joshua!!!😭

Josh, I'm now wondering how a soy marinated soft boiled ramen-style egg would work for the rice bowl version. Thoughts? 🤔

Sausage and black pudding is the ultimate scotch egg!!

i work in New Orleans and at my bar we wrap the scotch eggs in boudin. So Good

I am so happy I literally couldn't comment for days because I was legit screaming. THIS IS MY FAVORITE.

I normally subscribe for my liking of the recipes - which, yes I love your recipes as well. But I subscribes primarily and for the first time ever because of comedy. Your videos make me love so much and this leads to enjoying cooking even more. Thankyou so much for that! :3

> claims he knows how to pronounce "worcestershire" > butchers it at the same time he claims it

the fish flakes soy sauce rice and green onions sounds so good man

Didn't know about this. Will try it. It has my favorite ingredients.

In Tunisia which is a north African country we call this dish “the eye of a spanish “ , don’t ask me why lol .

Hey :). For the next “But Better” episode can you do Twinkie’s pls?

Omgoodness!!! I was craving that scotch as he was making and could almost taste it when he was done and then mouth watering while he was eating it... A total blue baller. I had no where to go from there. I need to take culinary classes. ☹️

As a Brit and long time fan of yours living in a souless world of no scotch eggs... thank you!

Sorry Josh you missed the perfect way to serve Scotch Eggs. My all time favorite way to serve Scotch Eggs is is the afternoon before you are to serve this epicurean delight you break out the mandolin and make some sweet music with several or more Russet Potatoes and turn them into the shape of SSFF (Shoe-String French Fries) and it is up to you if you wish to leave the skins on like a heathen and then rinse them in cold water followed by a soak for about one to two hours in ice cold salted water with several tablespoons of sugar added to the water as well. The preheat your frying oil to 275 and blanch fry you SSFF in batches for about 4 minutes or until your SSFF are wiggly and jiggly and place them on a rack gently to drain and then onto a sheet pan in the freezer and once frozen place them in a serving size plastic bags. On the day that you are going to cook your Scotch Eggs (side note you can pre cook and peel your eggs, make the sausage etc. so that your morning/brunch cooking session will not be as hectic. No just prior to frying your Scotch Eggs make yourself a “batch” of Hollandaise Sauce and place it in a wide mouth thermos that has been pre warmed with boiling water and then throughly dried as well as trimming and steaming at least 3 if not 5 pieces of Asparagus for every order served. Now just after removing your or Scotch Egg from its frying oil in another Dutch oven drop an order of your already “blanch” fried shoestring French Fries which you of course have waiting in the freezer and while your Fries are being cooked to a perfect GBD (Golden Brown and Delicious) refresh your Asparagus in a pan of hot salted water and once warmed place on a dry clean towel. By this time your SSFF should be GBD place a nest upon you serving plate along with several slices of beefsteak tomato that like the fries have been salted and upon your nest of SSFF cut your GBD Scotch Egg open lay the Asparagus spears artfully upon the two halves and lavishly sauce with your perfectly prepared Hollandaise sauce garnish with finely chopped chives a serve with a glass of Guinness or Champagne

*Salmonella has entered the chat*

Typically Brits/Scots eat Scotch Eggs with just ketchup or mustard. Or they’ll have it with a side of crisps or side salad. Some simply enjoy it with a nice cold beer. Need to make this with a hard boiled egg inside, great recipe Josh!

I became obsessed in making this. I never heard of a scotch egg. My husband was looking for a bottle. Anyways thank you we loved it.

As a Brit, I'm being extremely judgemental watching this.

Fun fact: Scotch means chopped so not only does scotch eggs mean eggs in chopped pork meat but it also has nothing to do with Scotland in its origins

I love this so much I had to watch the video twice

first video i watch from you, and i'm going to binge!

Yo I love how do-able this recipe is. When I lived in Seattle I was able to acquire all the ingredients for the recipes regardless how obscure they were. But since I moved to Arkansas in a little Podunk town a good hour and a half away from any whole foods or Asian market most of the recipes aren't doable if I don't have the time to spend 2-3 hours driving just for a couple groceries. Hope to see more recipes that don't require oddly obscure asian spices or machines cause they're difficult to come by where I live

Egg is a funny word in polish because egg is “jaja” in polish and “jaja” also means balls so when people say they need eggs , some always have 2 with them😏😂

It owes its existence to picnics, for which it is perfect- even with a soft yolk!

I jus saw this being made in restaurant to another world🥰

whenever Joshua threatens to withhold kisses & hugs I feel like I'm the daughter of a world-renowned chef who is strictly raising me to be his successor and I live only to please him but I have my own secret dream to become a dancer which he would never approve of and this indecision between following my individuality or keeping up my role as the ideal daughter is tearing me apart. my real dad is an electrician.

You could always show how to make a proper Caesar salad.

Beautiful! Now that I know precisely what it is, I’m going to make it!!! I does look wonderful! I’ll boil mine starting in boiling water, for 17 minutes (I usually do 20, but I have to allow for possible additional cooking while frying) Thank you very much, Papa!! Gordon Ramsay never explains it, on MasterChef. I love sausage and eggs!!! I just need to figure out how to get a cheese layer in there. An egg without cheese, is like a day without sunshine!

An English dish tweaked from the Indian 'Kofta' The name 'Scotch', 'Scotched', or 'Scotching' comes from mincing meat and forming around an egg. Alternatively to 'Scorch' as in cooking in hot oil over an open fire. Earliest mentions are 'Fortnum & Masons' department store in London 1738.

Ramen with a scotch egg sounds like my jamb right there.

This looks good. It also looks like the easy road to heartburn Gimme ten

Finally someone who honors Scotch Eggs as it deserves.

The best Scotch Egg recipe on KZfaq is Food Busker's Katsu Curry Scotch Egg. That thing is epic!