Scotsman here! I make mine similar to the Brazilian recipe shown here, but with lamb instead of beef, shallots instead of onion, and lots of added rosemary and sage.
Guga again you are making the same dinner as me tonight been talking about making scotch eggs for the last week keep up it up bro, bbq'n duck tomorrow so I hope to see some sort of duck recipe tomorrow.
@@michaelcampbell6327 This comment is so mental. 1) that's not guga, you replied to someone 2) He obviously did this over many days 3) Do you think he releases daily videos???
"Scottage eggs" 😂😂 I should be mad, born and raised in Scotland, but this is so cute. I always put the scotch eggs in the freezer for a while before frying, helps keep the yolks soft and the shape perfect.
WOW. I think I can understand the amount of effort and time that went in to finding out the optimum temp and time for the perfect egg. I love the passion you have for it.
There are tons of sous vide video's on youtube, but yours are the only videos I really trust & use. Thank you for making & posting these videos. The information you provide is exceptional.
Guga should do a video where you take all your best experiments from over the years like compound butter, tenderizing, basting, dry age, seasoning and many others to make the best steak possible.
But he should do the experiment with a regular steak. For the people. Cuz a lot of us don’t have wagyu or are willing to spend that much money on a single steak
Looks great. Been making scotch eggs for a while now. I had considered, but never used burger, mostly because i eat them for breakfast. My wife and daughter both want them with runny yokes. Going to have to give that soft boil a try. I always figured the yoke would cook regardless while cooking the sausage. Glad to see thats not the case. Thanks for this video Guga. Speaks to my Scottish roots.
But it is perfectly temperature controlled and repeatable! Since you can't possibly know at what altitude your kitchen is today, the boiling temperature of water always remains a mystery!
Yall really gotta stop making fun of this mans accent. Like, he makes these videos for us, using his own money, putting in a lot of effort etc. Please just enjoy the video without making fun of him. Can YOU speak Portugese AND English? No? Well he can. Dont be mad just because he can cook better than you, can speak two languages, and gets to eat amazing food.
@@greedeu939 it's a lot of work for a soft boiled egg though isn't it and it solves an issue that doest exist. Let water boil, small hole in the egg shell, 6 minutes, shock in ice bath and you have perfectly cooked whites and perfectly runny yolks. 90c for 8 minutes is what Giga figured out. The normal technique is 100c (boiling) for 6 minutes. At that temperature its basically the same thing except one is easier and quicker
JOSEPH LEE KUANG (Student) he’s so so wrong.. and so are you buddy 😂 And just so you know.. over here they are mainly mass produced rancid little gristle laden things.. bloody awful 🤢 I’d give a proper one like these a whirl though.. might not be able to say the name but he can make them well enough 👌🏻👍🏻
@@johnheckles8239 You gotta go to the butchers for a good Scotch egg, same goes for sausage rolls. Greggs sausage rolls just cannot compare to my local butcher's.
Maxie Moo well you’re bang on with the sausage rolls but honestly never tried a “bought” one that iv liked.. made them a few times myself though and they were very nice.. just cooked em a bit long as the egg was hard.. then again I don’t own a sous vide circulator 😂 lol
Scottish person here, scotch or scotched in this context is to do with being wrapped in mince, nothing to do with the country. Pretty sure they were first made in England anyway.
I make Scotch eggs all the time and did some yesterday for a picnic. Like you Guga, I add a bit of this and a bit of that to the meat mixture which takes them to another level. My favourite thing to add is some chipotle paste giving that smokey kick! Also, whilst I know deep frying is the traditional way to cook them, I never know what to do with that pan of left over oil hanging around, so I oven bake mine. Yes they take longer and perhaps they don't get quite the deep golden brown but they still go crispy. I also use wholemeal breadcrumbs sometines sourdough. Never thought of using minced beef, but now I've seen you do it, I'll give it a go. Oh, and soft boiled eggs in a Scotch egg....Fantastic!
What is the starting temperature of the eggs? Refrigerator (40F)? Room? If room, Northern Winter (65F) or Southern Summer (90F). While I am here, What size eggs?
If you watch binging with babish’s recipe for scotch eggs I’m pretty sure he give more detail. I used his recipe when I made scotch eggs for the first time and they came out pretty good. I believe we used large eggs at room temp (65-70F) and we steamed them for how long babish said and they came out right then we covered them with sausage and deep fried them, sorry I can’t remember exactly how long and what temperature but good look up babish’s video he will tell you everything.
Guga, I realize this is an older video, but I just need to say… you are a mad genius! I made a version of these for some friends tonight and they came out amazing. The eggs done for 8 minutes sous vide came out perfect. I used ground beef, seasoned and with bread crumbs (plus a little sherry.) And to make things interesting, I rolled the eggs in a light layer of scorpion pepper dust before I wrapped them in the beef. They came out absolutely fantastic, and quite spicy. I call this version “Dragon Eggs.”
Kenji did some amazing tests on sous vide eggs. worth looking at if you're looking for a specific consistency. As for the meat, you should try a variety of ground meat. You might find you enjoy something else (like chicken or something) more than sausage or beef. I generally use Italian sausage, but I found a less oily chorizo that made for the best ones ever.
Guga, you can cook em at a low temperature, freeze them, shell them, and make them with the egg cooked at a low temp but frozen. Sous vide is perfect for this
In the UK. A popular varient is to use ‘Black Pudding’ (a regional blood sausage) as part of the meat mix. It adds a whole other level to the scotch egg in my opinion.
QUESTION: Are the eggs you're using room temperatured or refridgerator cold when put in the sous vide? Thanks for another great and interesting video btw
@The All Rounder 2 They will cook properly, but they'll take a little longer from experience, about 1-2 minutes. I'd say you are on the safe side cooking them when they are at room temperature though
this is everything I needed! especially the beginning being so lost with boiling eggs on an anova. been getting not the best results. thank you so much for your content + keep creating
Oh god GUGA THANKS A LOT I've tried several times and temps to make eggs benedicts for my whole family and almost always had to have another pot with boiling water to solidify the whites. This helps a lot
I make scotch eggs alot. For me I use pork sausage, haggis and grated apple and then some seasoning. This is the mixture I find the best. Perfect balance of spice and sweetness
Thank you Guga, Finally got a way to cook hard boiled perfectly. Plus the greatest tip was to crack the eggs before putting in ice bath. That made peeling easy for once.
I suggest using refined (almost flavorless) coconut oil for frying. Unless you’re terrified of saturated fat. Better than canola. Neutral, same or higher smoke point because it’s refined. (I also tend to get sloppy and overheat canola and then it smells fishy.) Which is better for your health is much debated. I’d say coconut, the canola industry would say canola...
There is so many versions and he is experimenting. So soft cooked eggs, peeled. Either breakfast sausage or seasoned ground beef. Egg wash, flour and egg crumbs. Oil to fry
Thanks Guga and Angel. I wanted to try something fancy with eggs. First eggs in vinegar. Now Scotch egg. Now I know scotch, ground beef is "must go to" :) Greetings from Poland.
Guga, you should try using a Cumberland sausage meat, its a traditional type of English sausage, really peppery, as well as Lincolnshire sausage meat, its a very herby type of sausage, both very traditional sausages here in England and often used in Scotch eggs. Theres also the "Devils egg" which is loaded with some chillies for an awesome spicy Scotch egg ! (the UK is the home of the Scotch egg after all!)
Eggs is something do not get additional value from sous vide. Just use regular boiling water for 6-7 minutes. Take the eggs directly from refrigerator, and quench them directly in cold water after boiling. It is about temperature gradient which made the whites cooked while the yolk remain runny. While sous vide is about temperature equalization. Except if you just want to pasteurized it without cooking it, then the water bath came into use.
Guga, these look awesome. I grew up eating Scotch Eggs on special occasions. The beef ones look great and I never used a sauce. Please share the ingredient amounts for the beef wrap and sauce. Keep the great content coming
Definitely a great job guga... It's important to tell us what temperature were the eggs before cooking them. There is a difference between a fridge temperature of 4 Celsius and a 18-20 degrees of room temperature
It would definitely be the most tender before he dry ages it, but if he already likes picanha more than filet, then the picanha would probably still be preferred
Guga can you compare the following methods of cooking sous vide please and searing with a pan? 1. Sous vide first -> Sear last 2. Sear first -> sous vide last 3. Sear first -> sous vide second -> sear again for a short period There is always this issue of getting a good crust on with a pan if the steak isn't thick enough and I sous vide first. I wonder if pre searing and then researing could help with this?
Guga I love you!!! I absolutely love Scotch eggs but you made it possible to make them with soft yolk. The beef version sound interesting. If you ever revisit this can you try making the sausage yourself using the same seasonings to see if its the beef vs pork or if your beef is just better seasoned.
Guga went from Scotch egg -> Scottish egg -> Scottage egg, to just straight up 3:22 *cottage egg* 😂🥚
6:59 he actually types "Scottish egg" in the bottom right
6:45 Skotich egg
I was just about to comment this 😂😂
@@lani6647 6:45 really
Frito thanks!
Scotsman here!
I make mine similar to the Brazilian recipe shown here, but with lamb instead of beef, shallots instead of onion, and lots of added rosemary and sage.
scotch eggs are not scottish, the word 'scotch' is named after how you scotch the meat around the egg.
"I cooked over 500 EGGS to make the PERFECT Scotch Egg!"
Guga: "Scottish egg!"
Guga again you are making the same dinner as me tonight been talking about making scotch eggs for the last week keep up it up bro, bbq'n duck tomorrow so I hope to see some sort of duck recipe tomorrow.
I think most of the time is mixes Scottish and scotch and says scottage 😂
@@DrCrunkMusic That would be a scotch egg with cottage cheese LOL
@@michaelcampbell6327 This comment is so mental.
1) that's not guga, you replied to someone
2) He obviously did this over many days
3) Do you think he releases daily videos???
Scottage Egg
7:55 that High five sounded like a 70s martial arts movie punch! 😂
"Scottage eggs" 😂😂
I should be mad, born and raised in Scotland, but this is so cute.
I always put the scotch eggs in the freezer for a while before frying, helps keep the yolks soft and the shape perfect.
Guga :"And your sauce is ready"
Me: " noooo! Done Guga done!"
it hurts!
This is too perfect. The first Chef John video I ever watched was for Scotch eggs and then Guga shouts him out in this video. This made my day.
WOW. I think I can understand the amount of effort and time that went in to finding out the optimum temp and time for the perfect egg. I love the passion you have for it.
There are tons of sous vide video's on youtube, but yours are the only videos I really trust & use. Thank you for making & posting these videos. The information you provide is exceptional.
That high five sound belongs in an sfx library: 07:55
Ikr? It really does! Perfect wa-slap! 🙋✋❤️
😂😂 had to be a sfx sound
Sounds like a whooping
@@E_Rico Yeah it'd work in a beat 'em up arcade game.
I would like to add the c'mon c'mon at 8:11 sound effect to the library
"A little cayenne for chef John"
*Adam Ragusea intensifies*
Whats up with Adam? does he not like cayenne
@@hifriede8581 Adam says this.
Lmao how many layers of reference are we on that making a Chef John reference is an Adam Ragusea reference
Doesn't Adam like cayenne?
Andrew from Binging with Babish says that as well.
Guga should do a video where you take all your best experiments from over the years like compound butter, tenderizing, basting, dry age, seasoning and many others to make the best steak possible.
if he did that he'd be putting Big Mac butter on a wagyu, lol
But he should do the experiment with a regular steak. For the people. Cuz a lot of us don’t have wagyu or are willing to spend that much money on a single steak
@@bobdonda and?
Looks great. Been making scotch eggs for a while now. I had considered, but never used burger, mostly because i eat them for breakfast.
My wife and daughter both want them with runny yokes. Going to have to give that soft boil a try. I always figured the yoke would cook regardless while cooking the sausage. Glad to see thats not the case.
Thanks for this video Guga. Speaks to my Scottish roots.
Oh so he wasn't dry aging Angel
LOL
YareYare Daze
😂😂
@@MasImpact hmmm..
HAHAHAHAHA
Boiled eggs: cooked in hot water for a specific amount of time
Sous vide eggs: cooked in hot water for a specific amount of time
But it is perfectly temperature controlled and repeatable! Since you can't possibly know at what altitude your kitchen is today, the boiling temperature of water always remains a mystery!
KM V my kitchen has the altitude of 4meters
I can't seem to find "the exact amounts and ingredients always in the description down below." What am I missing? These eggs look amazing!
i have the same issue i want to try this!
Yeah there's nothing about the recipe in the description
Yall really gotta stop making fun of this mans accent. Like, he makes these videos for us, using his own money, putting in a lot of effort etc. Please just enjoy the video without making fun of him. Can YOU speak Portugese AND English? No? Well he can. Dont be mad just because he can cook better than you, can speak two languages, and gets to eat amazing food.
@@ericmartinez8344 oh no yeah youre coming off as rude lol. dont tell me what to do anime profile pic
That 195 for 8 minutes is gonna help me out for the rest of my life.
Or just 7 at normal boiling temp
Much easier
@@greedeu939 it's a lot of work for a soft boiled egg though isn't it and it solves an issue that doest exist.
Let water boil, small hole in the egg shell, 6 minutes, shock in ice bath and you have perfectly cooked whites and perfectly runny yolks.
90c for 8 minutes is what Giga figured out. The normal technique is 100c (boiling) for 6 minutes. At that temperature its basically the same thing except one is easier and quicker
@@greedeu939 maybe if i did it for many people, and wanted it to be perfect.
I prefer to steam eggs to get soft boiled to make sure you get the consistency. Steam has 1 temp and the time is a lot less than sous vide
Scotch! It’s scotch egg.. not Scottish! 😂 lol good watch though 😊👍🏻
i keep hearing scottage egg
John is correct!
To ‘scotch’ is similar to dice or grind - it refers to the meat (sausage) preparation, not the country.
JOSEPH LEE KUANG (Student) he’s so so wrong.. and so are you buddy 😂 And just so you know.. over here they are mainly mass produced rancid little gristle laden things.. bloody awful 🤢 I’d give a proper one like these a whirl though.. might not be able to say the name but he can make them well enough 👌🏻👍🏻
@@johnheckles8239 You gotta go to the butchers for a good Scotch egg, same goes for sausage rolls. Greggs sausage rolls just cannot compare to my local butcher's.
Maxie Moo well you’re bang on with the sausage rolls but honestly never tried a “bought” one that iv liked.. made them a few times myself though and they were very nice.. just cooked em a bit long as the egg was hard.. then again I don’t own a sous vide circulator 😂 lol
Guga: "Scottish" egg from Yorkshire England, 😂🙈
Scottage* 😂
@@liesalllies let's dew it🤣
And put on blast for it by an Irishman. We've come full circle.
🤣🤣🤣
atleast it’s not Irish
This guy is so entertaining I just can’t stop watching him 😂
same
Welcome to gugas kitchen
I wish I was Angel
@@dazykuri I wish I was Maumauzi!
He’s like guga foods
I miss “deeeeeeeeeeeeeeeeeeeeeeeeelicius” old times
Im sure they had a falllout
Coronavirus?
Sorry - did NOT like that guy :/
@@ronskopitz2360 agreed. The current format is better for me also.
Guga: I know these eggs dont look that good right now, but watch this.
Me: thinking he was gonna flamethrow the eggs
Guga legit looking like he's about to throw down to defend the meatball with sauce. Gotta love someone that passionate about his cooking.
@Sous Vide Everything it looks awesome .. can you please share "exact amount of ingredients" I can't find it anywhere .. thanks.
Angel is the Abraham Lincoln of soft-boiled nephews
That egg peeling tip is gold, and nice reference to chef John! He’s my other favourite TH-cam channel.
Scottish person here, scotch or scotched in this context is to do with being wrapped in mince, nothing to do with the country. Pretty sure they were first made in England anyway.
They were,By a family from Yorkshire named Scott.
I have been struggling to peel my soft-boiled ramen eggs for MONTHS. This video has saved what's left of my sanity. Thank you, Guga!!
imagine this, but with an ostrich egg 😋😋
I make Scotch eggs all the time and did some yesterday for a picnic. Like you Guga, I add a bit of this and a bit of that to the meat mixture which takes them to another level. My favourite thing to add is some chipotle paste giving that smokey kick! Also, whilst I know deep frying is the traditional way to cook them, I never know what to do with that pan of left over oil hanging around, so I oven bake mine. Yes they take longer and perhaps they don't get quite the deep golden brown but they still go crispy. I also use wholemeal breadcrumbs sometines sourdough. Never thought of using minced beef, but now I've seen you do it, I'll give it a go. Oh, and soft boiled eggs in a Scotch egg....Fantastic!
It would be nice to know if your eggs were at room temp or in the fridge before putting them in sous-vide, that makes a difference ^^
What is the starting temperature of the eggs? Refrigerator (40F)? Room? If room, Northern Winter (65F) or Southern Summer (90F). While I am here, What size eggs?
I would also like to know. That makes a big difference.
Considering he’s in the US he’s using refrigerator eggs
If you watch binging with babish’s recipe for scotch eggs I’m pretty sure he give more detail. I used his recipe when I made scotch eggs for the first time and they came out pretty good. I believe we used large eggs at room temp (65-70F) and we steamed them for how long babish said and they came out right then we covered them with sausage and deep fried them, sorry I can’t remember exactly how long and what temperature but good look up babish’s video he will tell you everything.
He's mentioned on other videos he gets the eggs from a relative that has chickens, so they could be any size and any temp
Dude just boil the egg, it's not rocket science. Go throw an egg in gently simmering water (should be around 90C) and test yourself.
Guga, I realize this is an older video, but I just need to say… you are a mad genius! I made a version of these for some friends tonight and they came out amazing. The eggs done for 8 minutes sous vide came out perfect. I used ground beef, seasoned and with bread crumbs (plus a little sherry.) And to make things interesting, I rolled the eggs in a light layer of scorpion pepper dust before I wrapped them in the beef. They came out absolutely fantastic, and quite spicy. I call this version “Dragon Eggs.”
I made them with Spam on the outside ....EPIC!
Kenji did some amazing tests on sous vide eggs. worth looking at if you're looking for a specific consistency.
As for the meat, you should try a variety of ground meat. You might find you enjoy something else (like chicken or something) more than sausage or beef. I generally use Italian sausage, but I found a less oily chorizo that made for the best ones ever.
I died a little every time he said "Scottish egg". It's just 'scotch egg'
That is called dedication and love for what you do!
I tried making a Keto version of this by subbing in ground up chicharrones for the bread crumbs (and almond flour for the AP)....HOLY. So good
Supermarket: Hey Guga! How many carton of eggs do you need?
Guga: Yes.
Eggs are my favorite thing to make in the sous vide. This is definitely going into my new recipe queue
Oh wow. I had no idea there was a Brazilian version. Cool! Love it!
Guga, you can cook em at a low temperature, freeze them, shell them, and make them with the egg cooked at a low temp but frozen. Sous vide is perfect for this
In the UK. A popular varient is to use ‘Black Pudding’ (a regional blood sausage) as part of the meat mix. It adds a whole other level to the scotch egg in my opinion.
QUESTION: Are the eggs you're using room temperatured or refridgerator cold when put in the sous vide? Thanks for another great and interesting video btw
@The All Rounder 2 They will cook properly, but they'll take a little longer from experience, about 1-2 minutes. I'd say you are on the safe side cooking them when they are at room temperature though
@Kingsley P Thanks :) I somehow missed that part. Had ppl around me when I saw the video xD
I love your channels, Guga. I just always seem to watch your videos when I’m hungry, which is one of the more frustrating things in life.
Thanks for "Cayenne for Chef John". I love that Food Wishes guy too.
this is everything I needed! especially the beginning being so lost with boiling eggs on an anova. been getting not the best results. thank you so much for your content + keep creating
Oh god GUGA THANKS A LOT
I've tried several times and temps to make eggs benedicts for my whole family and almost always had to have another pot with boiling water to solidify the whites.
This helps a lot
0:57 -- I'll be honest with ya, the egg with a set yolk and runny white is the craziest thing I've seen in a while.
I love the nod to Chef John, nice work Guga!
I make scotch eggs alot. For me I use pork sausage, haggis and grated apple and then some seasoning. This is the mixture I find the best. Perfect balance of spice and sweetness
I was trying to make a soft boiled egg sous vide and couldn't figure it out at all! Thank you so much Guga
Eu tava pensando: “que diabo é scotish egg?” Aí eu vi a carne moída e percebi que era o bom e velho bolovo
Bolovo só me faz lembrar de Hermes e Renato
famoso
SOPA DO MAKAKINHO UMA DELICIA KKKKKKKKK
KKKKKKKKKKK
Valeu Marcelo!
2:20 That is some futuristic technology of replacing the circulator screen :)
Guga, pls i need u to say "ur sauce is daaannn"
Anyone ever notice that the Dark Souls "Well what is it" gesture perfectly mimics Guga's "Come on, that's perfect" reaction?
Thank you Guga, Finally got a way to cook hard boiled perfectly. Plus the greatest tip was to crack the eggs before putting in ice bath. That made peeling easy for once.
I suggest using refined (almost flavorless) coconut oil for frying. Unless you’re terrified of saturated fat. Better than canola. Neutral, same or higher smoke point because it’s refined. (I also tend to get sloppy and overheat canola and then it smells fishy.) Which is better for your health is much debated. I’d say coconut, the canola industry would say canola...
Video: Scotch Egg!
Guga: *SCOTTAGE*
The perfect scotch egg is one from a 2 pack in Tesco
Amen 🙏
Agreed however M&S scotch eggs are fine also.
Not seeing the "exact amounts and ingredients in the description down below." Am I missing something?
I missed it to
Greetings from Germany to everyone stay healthy and fit for SVE
He listed everything used, but not the food.
@@michaelzhang7098 That's what I thought.
it's never in the description
There is so many versions and he is experimenting. So soft cooked eggs, peeled. Either breakfast sausage or seasoned ground beef. Egg wash, flour and egg crumbs. Oil to fry
That's looks great. I love a good Scotch egg but are hard to find in restaurants. I definitely need to try this at home. Thanks!
Thanks Guga and Angel. I wanted to try something fancy with eggs. First eggs in vinegar. Now Scotch egg. Now I know scotch, ground beef is "must go to" :) Greetings from Poland.
I like using the Sous Vide method for the perfect egg. (I'm glad I didn't have to cook 500 eggs to find the right temp and time). Thanks
I really cannot take this video seriously 😂😂😂 Can't get over the Scottish egg
Netflix: Are you still watching?
Me and someone's daughter: 7:55
SCOTTISH EGG?!
yea, the chikens there are weird, the egg comes already with the meat and crumbs, but in others places we need to do our best to emulate it.
jurusco 🤣🤣🤣
jurusco wow im american and this is deep
Mother has been making these for years now. Love them with dijon mustard.
You referenced Chef John! I loved it. Keep up the great work. Love your channel.
Never heard of Scottish Eggs before. They look really good and I will definitely try them out on my family soon.
Awesome, I love Scotch eggs this recipe looks great I'm giving it a go. Thanks guys!
These videos make me so hungry. Everything looks so delicious!
Love the Chef John reference. Colab to see is Guga and John and Sam, Even with Ramsay.
Thank you!!! I’ve been coming out with nasty “soft boiled” eggs... the white was gross and the yolk was hard. So much thanks for this Guga!!
Guga, you should try using a Cumberland sausage meat, its a traditional type of English sausage, really peppery, as well as Lincolnshire sausage meat, its a very herby type of sausage, both very traditional sausages here in England and often used in Scotch eggs. Theres also the "Devils egg" which is loaded with some chillies for an awesome spicy Scotch egg ! (the UK is the home of the Scotch egg after all!)
Eggs is something do not get additional value from sous vide. Just use regular boiling water for 6-7 minutes. Take the eggs directly from refrigerator, and quench them directly in cold water after boiling. It is about temperature gradient which made the whites cooked while the yolk remain runny. While sous vide is about temperature equalization. Except if you just want to pasteurized it without cooking it, then the water bath came into use.
Loved soft boiled eggs with ramen I make using sous vide. Thanks Guga for the best way to cook them eggs
There is not one day I missed your new videos
great stuff guys!! I'm definitely going to try this out asap
Guga, these look awesome. I grew up eating Scotch Eggs on special occasions. The beef ones look great and I never used a sauce. Please share the ingredient amounts for the beef wrap and sauce. Keep the great content coming
Guga : cooks egg sous vide for an hour
Everybody else : Boil the egg till you say ah damn my egg
Definitely a great job guga... It's important to tell us what temperature were the eggs before cooking them. There is a difference between a fridge temperature of 4 Celsius and a 18-20 degrees of room temperature
7:55 the best high five sound I’ve ever heard
7:54 bruh that was one violent high five 😂
Love you Guga!
It’s funny when guga asks “which do you want to try” waits “Well lets go for this one”
Japanese waygu a5 tenderloin prove it, it is the best
For me it will be better than picanha
It would definitely be the most tender before he dry ages it, but if he already likes picanha more than filet, then the picanha would probably still be preferred
Thats what i said
What will be the price
@@ashekelahy8805 Yes
Just in time for breakfast! Thanks Guga
10 mil subs: Guga soft boils Angel and turns him into Scotch eggs with dry aged wagyu
This video is awesome lol great job guga!
8:30 giga regrets the worlds that just cane out of his mouth lol
Something never sat right with me on Scotch eggs. But those soft boiled and hard boiled eggs....🔥🔥🔥🔥
Love your videos! So inspiring! Keep em coming!
Guga can you compare the following methods of cooking sous vide please and searing with a pan?
1. Sous vide first -> Sear last
2. Sear first -> sous vide last
3. Sear first -> sous vide second -> sear again for a short period
There is always this issue of getting a good crust on with a pan if the steak isn't thick enough and I sous vide first. I wonder if pre searing and then researing could help with this?
11 minute steam is also a perfect hard boil. You have my attention with the soft though.
Guga I love you!!! I absolutely love Scotch eggs but you made it possible to make them with soft yolk. The beef version sound interesting. If you ever revisit this can you try making the sausage yourself using the same seasonings to see if its the beef vs pork or if your beef is just better seasoned.
Guga, your videos are the best!! I love your passion to find the best tasting food for us!! Thank you!
But what is Guga’s rub???
I gotta try that. Obrigado Guga
Now all you need is a beer to go with the beef and runny yolk Scotch egg.