Gordon Ramsay’s Scotch Eggs with a Twist

Perfect for a picnic, breakfast, or any occasion. Gordon laces with sausage meat and adds grated apple to add sweetness. Organisation is the key with scotch eggs; a little care makes it all worth it.

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[osru_]

I watch his videos without actually bothering to cook any.

[ESFAndy]

Gordon: "They look great, don't they?"
Me: "Yeah they l-"
Gordon: "Little hand grenades..."
Me: "...Gordon, is everything alright at home?"

[ducheswannabe]

i love how he explains the reason behind the methods. You da man G!

[lyrabethcaday]

Watch this after Masterchef Canada Cooking Scotch egg LMAO...




*EVEN GORDON COOKED THIS WITH RUNNY YOLK INSIDE*

[zhbvenkhoReload]

"add a drizzle of olive oil to your vegetable oil to make it nice and crisp"

[ALLCAPS]

Looks like Ramsay finally ran out of Olive Oil

[juicenozzle]

I love how excited he gets the closer the meal is to being finished

[timothyadowns]

This year I didn’t get my scotch egg fix at the renaissance faire. So I followed the recipe for my first attempt and thought it was a good take. Only had a few mistakes to eat. And felt like I didn’t horribly fail.
Definitely will be making again. 👍🏼

[itamide]

Jesus, just dipping his fucking hand in the oil and shit like there's nothing wrong

[Apocalypz]

00:52 Someone needs to phone a plumber to take care of that water leak

[xfudgex]

I love watching his videos I may be a kid but it teaches me

[Fuyukori]

Scotch eggs with a twist!





OF

[chillipepperenthooziest]

Since discovering this video i've made these twice. turned out so good both times =)

I used pork sausage meat for mine and works really well... Trying to work the mince around the eggs is very fidgety and patience is needed.... if your mince mixture is too watery add some regular bread crumbs to thicken the mixture up a little bit and make it a bit more "elastic" it will make it easier to work it around the egg. You need to be super gentle during this step as well as if you've only boiled the eggs for 5 minutes to try and get the soft centres they'll feel very soft once you've peeled them... a good tip i figured out is spread the mixture out over your entire hand and when you place the egg down in the middle using your other hand gradually pull the mixture over the top of the egg on all sides... once the mixture is right around the egg just give it a light rolling around in between your hands as if you were rolling up a meatball.


Another tip is if you think you have actually made the mince coating too thick and you're worried about the sausage meat and black pudding not being cooked properly just finish them off in a hot oven for another 5 minutes or so then pull them out and let them cool down and rest for a bit... I did this last time i made them and they turned out absolutely wonderful... everything was cooked through really nicely and the eggs were still soft in the centre.

[TheAmishGamer]

I left a Scotch egg on the radiator for a week and it hatched into a little pig-chicken hybrid, which I now keep as a pet.

[Annie]

Gordon forgets to tell you to DRY the boiled eggs before putting mince on and wet your hands to mould the mince around the eggs.

[travelprint]

Such a great recipe. Thank-you Gordon. Merry Christmas to you and your family. Cheers to an incredible 2017.

[SoumilSahu]

the people spamming his comments with nino, it was funny at first but its getting annoying now...

[PuppyLuvU]

If your someone that doesn't like boiled eggs and generally prefers your eggs scrambled here's a little nice trick, get a special little tool that spins eggs like a golden egg maker and spin them around in that a bit and boil them up that way.

it can take a bit of practice that way though since they eggs have a higher chance of cracking so it's better to boil them at lower temps and it can also be kinda hard to get them out of the shells so it takes a bit of work if done this way but then you have a nice scrambled egg to put in the center of your scotch egg

[BernieBatuco]

Thankyou Gordon. I am English but live in Chile. I make Scotch eggs amongst other foods little known over here. I like your recipe it is an exciting variation on the more accepted typical recipe. Muchas Gracias desde Pichidangui in Chile.

[TryptychUK]

The black pudding makes a great idea. Not so sure about the apple though.
Gary Rhodes had a trick to mould the sausagemeat around the egg using two sheets of clingfilm. It saves everything getting messy.