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Sausage:
1654 Pork
33g salt
10g Garlic
10g Mustard
5g Onion
5g Pepper
3g Thyme
2g Mace
4g Paprika
3g Cayenne
140g Water
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
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►Camera
►Camera Lens
►Tripod
►Drone
43 Comments
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Looks Good chuds. but you have a few of us confused. why would you go with a German flavor profile when there scotch Eggs lol. wouldn't you want to stick to the main Theme ? Scotch Eggs.
I obviously learn, but man, this guy makes me laugh and is right to the point with no BS music or other foolishness
DUDE Looks FANTASTEIC
As someone who is on team solid yolk, I wonder if it would be better to partially cook them, like in this video and smoke them for a while at low temp or go with a standard boiled egg and smoke them "hot and fast"? Maybe I'll have to experiment this weekend.
LOVE BRADS EGGS
Does anyone know what hotplate hes using?
Twenty two eggs used? Thanks to Bidenomics that probably cost $80.
I think you could help Babish cook his scotch eggs with this video
Brad just a heads up, I am subscribed, watched the entire video but hit the thumbs up early so I didn't forget to do so and YouTube said I only watched 1/8th of it. What's going on here, it's with every channel I watch, if I hit the thumbs up early and watch the entire video it comes back on my history as barely watching it!!!!!!!! Something shady is going on here.
Dude those eggs where spot on
Runny yolks is a sign of a fantastic Scotch egg!
Similar to the large ravioli with a whole yolk sitting in a bed of ricotta. When you cut into it, if the yolk doesn't run, it is a fail.
Try a Manchester egg which is next level
Don’t fake it like some Bingers do haha
Jalapeño cheddar Scottish egg sounds amazing
OMG i loved evans reaction to the smoked one! i laughed out loud!
@ Bradley you need to research Carne Mochomos… I think you'll thank me can't wait for the video.
Good timing. The wife just made some scotch eggs last weekend. The toughest part seemed to be getting the eggs cooked and peeled. So good! We didn't grill them though.
Wow. Just wow. Amazing.
Pop a hole on the bottom of the egg shell where the membrane bubble is. Boil it, ice bath and peel in the water. Perfect egg easy peel.
We love a good scotch egg in the uk 🇬🇧 and they look awesome 🤩
Hahaaaa in The Netherlands we call this "gehaktbal kiekeboe"
I just did grilled ones a couple of weeks ago. I thought I was the only one that did it.
I make scotch eggs from time to time, but always with a stiff yolk. Definitely going to try the runny yolk next and on the smoker.
Add baking soda to the water when boiling eggs and they’ll peel easily.
You got to love a scotch egg, more popular outside Scotland than inside it!!
where did you buy your meat grinder?
What you've got to remember about Scotch Eggs is the sausage is a fairly solid thermal barrier so you'd have burned sausage long before you over cooked the egg in the frying/grilling process. I see so many people worry about over cooking the egg but I've honestly never had that happen after my first time making them when I over did the sausage layer. I do a 6.30 egg and deep fry and get a jammy yolk every single time. P.S. Evan is correct, cooking a few styles of egg is the first test I ever gave when doing a practical interview for a new cook.
I don’t know what’s going on with HEB and their natural pork butts. The fat cap on ALL 12-14 of them in the case were destroyed. I don’t mean a little scalped spot, I mean almost half the fat cap was missing.
The grilled one is perfection inside for me, I prefer a custardy yolk over runny.
Melbourne Oz here. What is it with Americans and runny Scotch eggs? I grew up eating the damn things every other week. My Mum's favourite. Serve with tomato sauce or chutney (UK, brown sauce) it's supposed to be rock hard boiled, and no crumbing.
From personal experience melted beef tallow is WAY BETTER than vegetable oil. And healthier. (vegetable oils were originally invented for use as machine lubricants!)
i love the energy in every vid. so rad 😎
Enjoy the idea of smoked scotch Egg,
BUT, just to ensure your history is correct, traditionally the Scotch egg is actually hard boiled. Albeit I always like the soft to jammy. Thanks for the ideas.
The beard is on point buddy
Great video! Thanks for sharing.
You made me wish I liked eggs. These looked so amazing. I think I would have actually tasted them.
Evan is a real mensch
You should do a tour of the heb meat section. My local Albertsons doesn't sell hardly any of the items you get there.
Wow! – Thanks Brad. – Cheers!
I’ve got some questions about your deep fryer. Thanks I’m advance if you answer any of them!
What’s it called (name / model)?
How much oil does it hold?
How long does the oil last on average? I know that this depends on what you’re cooking: fish vs. chicken vs. fries, etc, but I’d appreciate a guesstimate.
That’s a lot of oil, so I assume that you have some ideas to stretch the 30 bucks or more worth of vegetable oil as far as possible. I’m sure that you filter your oil and you probably mix a little old oil in with the new when you do a complete changeout. Any tips, tricks or guidance in this are would be greatly appreciated.
I wonder if you freeze the eggs to firm them up before wrapping them? 🤔
I'd eat the hell out of those!
Another unique cook… I know that scratch made sausage had to be the game changer. Great job man