@@akahekwksncnduewnw First off, calling Chef John, who has been _a very nice person on the Internet_ for over a decade, a "dumbass," merely tells us who YOU are. Second, he *says* this dish actually originated in India near the end of the video. Third, I'm going to refrain from insulting you in the same way you insulted CJ. But you deserve it. I'm not a bit surprised at your arrogance. Really.
I have to say as a british person watching this I am not normally a fan of Americans and the way they do their instructions but your method is really good and entertaining. With some very dry humor. Loved it.
I'm a complete novice and I just tried this recipe. Firstly, they taste amazing - thanks. Secondly, be careful with how much sausage you wrap around the egg. If you use too much the pork will be under cooked even when the outside looks done or even passed done. When you make your patty squish it out just a little more. Other than that I feel like I was successful. Thanks again.
Not a good idea to put the eggs in such a small amount of water. Here is a better way to get soft boiled eggs: bring a pan of water to the boil make sure the water is actually boiling. Now put your eggs in the boiling water, not too many of course, turn off the heat source straight away and leave the eggs in the water for 3 minutes. That will give you perfect soft-boiled eggs.
followed this recipe and they came out absolutely perfect due to the concise instructions. I was raised on these and I just made the best ones I have ever had.
I followed this recipe too and one of my balls got stuck under the cooker. I don't mean the scotch eggs, they were delicious, I mean my other ball, Leftie. I'd call for help but my cat has absconded with my phone and I'd use my pad over the net but I've been busy watching Food Wishes videos. It's been three days and I'm starting to get a bit sleepy but I'm sure I'll be fine, just one more video.
My Scotch Eggs turned out amazing! I bought loose garlic sausage meat from a local farmer's market. Such a great brunch item. I'll definitely make them again soon. Also, the 6 minute egg was perfect molten lava-ish.
I have made this twice, and it turned out fantastic! The first time we used hot Italian sausage and once with sweet sausage. This is one of our favorite things to share. Thank you chef John!
Hi Chef John, I made these scotch eggs for my husband and they were a huge hit. They are a little labor intensive, which is a challenge I enjoy. the eggs were perfectly 'molten' and another plus was they stay hot as you eat them. Thanks so much!
Just made them last night, Jon, for my husband who's from Scotland and your video instructions were so easy to follow that they came out "PERFECT" as your demonstration!!! They are absolutely FANTASTIC!!! Leftovers were great the next day when microwaved for 2 minutes and moulton was still there!!!! Ommmm nom nom nom nom nom!!!!
@@billysmith3841 The practice of encasing a pre-cooked egg in forcemeat developed not in Scotland but in North Africa. The technique made its way Britain via France and was first recorded in England during the reign of Elizabeth I.
I'm 62 years old and never heard of these before. Watching a show about England and these lovely eggs were on there. Thank you for your video. I can't wait to make these. They look absolutely delicious!
Awesome Recipe, It was a hit at my Easter brunch with friends. I used a cajun sausage for my crowd, hash browns, and a ceasar salad. The best brunch ever. Thank you
Made these for Easter 2016 and they were amazing! A new staple for the holiday. I think I'm going to make more with different types of sausage to see which one my husband and I like best. Thanks for another great recipe Chef John!
Sir, perfect eggs, wonderful video. The word Scotch has nothing to do with Scotland. To scotch something, or the act of scotching, is the act of coating something in breadcrumbs, the way you did with those perfect eggs. All the best to you. I have subscribed just because of this video. 👍👍
Just made my first batch using your recipe and everything turned out spot on. I've made these before with hard-boiled eggs. You're idea of the molten core is brilliant. Thanks!
I Started Keto recently and was looking for a way to take bacon and eggs to the next level. Anyway I followed your recipe but used coconut flour in station 1 and Crushed Pork Rinds in Station 3 and my Keto Scotch Eggs came out amazing. Thanks for the how-to!
I’ve seen this video at least ten times. I’m going to make these some day. I finally got the Scotch Tape throw-away at the end of the video. Slyly done Chef John!
CHEF JOHN1!!!!!!!!!!!!!!!!!11111111111111111 MY FAV CHEF I THOUGHT I'D NEVER FIND YOUR VIDS AGAIN AND AFTER CLICKING ON THE FIRST SCOTCH EGG RECIPE I WAS RANDOMLY LOOKING UP HERE YOU ARE!!!!!!!!!!!!!!!!!!! FOOD ANGEL!!!!!!!!!!!!!!!!!!11111111111111 i'm so happy thank you for existing
This is guy so wonderfully funny. Sone of his jokes are so subtle that sometimes I don't know if he said it on purpose. This recipe works great. I loved them.
Chef I don't like soft eggs and I don't like Italian sausage but I love this recipe. I watch it at least 10 times and then I made them exactly. Ooo the best way to eat eggs and sausage yummy Thank you chef for advancing my palate.
I made mine with spiced up breakfast sausage love it. My Bread crumbs were pretty dry & they got golden brown almost immediately in the oil, I pulled them & finished them in a 300 degree oven for 10 mins and they were still molten inside and still golden brown too! Thanks for a great tutorial !
cutlerylover Jeff, dude! I hail from the land off the Scotch egg and I can tell you... THESE ARE THE SHIIIIIT! Sprinkle a little salt and pepper over while still warm and MMM. Heaven in sausage.
Thank you for offering this recipe. I was looking for ideas for ground meat that was different and I came across a recipe for this on Good Housekeeping, but when I went back the next day, it was hidden behind a paywall and so I came on youtube to see if I can find a similar recipe, and Chef John, you never disappoint. Thank you for this!
Hi Chef John, The name of the Indian Mughlai (influenced by the Mughal Dynasty) recipe is "Nargisi Kofta". The word Nargisi coming from the common name Nargis, which i believe means daffodils. But you are also right in the sense that "Narcissus" is a part of the scientific name for Daffodils.
I'm all about this. I could only ever find this lovely recipe with hard boiled eggs. Though I think this is good, I wanted it with runny eggs since I don't care much for hard boiled eggs. This is eggactly what I wanted. Ty!
I have just come across this chef, and am having such a good time listening to his voice, I Love the subtle joke's, and the recipes look amazing! Thank you.🤗
Had never heard of scotch eggs until a few years ago. A new bar/restaurant opened and had them on menu. They got the sausage coating down to an almost perfect 1/8”. Really good.
yess!! nargisi kofte from india are amazing!!! this is pretty nice too but nothing beats eggs covered in meat cooked in a billion different spices, herbs and seasonings
Hey John! I love these!! Whenever I make these I also make a fresh tomato marmalade for and a nice strong Dijon mustard for dipping! Sweet and savory! Thank you for your awesome videos!!
This is, hands-down, this definitive recipe for Scotch eggs. You're either an egg-lover or not. If you only tolerate them, go hard-boil, but everyone else, aim for molten center. This video illustrates the time constraints to egg cooking if nothing else. Err on the side on under-cooked here. And, thank Chef John.
+James Dooling This IS an excellent recipe, everyone in my family loved them. You're right about them best being undercooked, the yolk will cook a little more once they are finished off in the hot oil. I think it was James Beard that said that eggs were the most abused food in the kitchen, many people have the tendency to either cook them at too high a heat level or cook them too long.
Frank Kolton Everyone in America overcooks his eggs... And, the sad part is, we have the safest eggs in the world. I could drink them warm and raw all day if a wanted to, without having to wonder about their origins. I despise factory farming, but for a few products, capitalism really is superior.
Hey Chef John... I made them today for the first time. The only problem I had was the egg white breaking / splitting while peeling. I got that figured out and steamed a couple more, they turned perfect. Crunchy outside and soft "molten" yolk inside. I used breakfast sausage this time. Next time I'll make some of my Italian sausage for them.
you know I saw a video of this by Jas Townsend and son and it was interesting seeing different recipes for the same food on jas' aside they made it hard boiled using ham and here they use it soft boiled with sausage, either way they're both tasty
Oh my goodness, I made these last night and they were DEVINE”. Steaming eggs? BRILLIANT. No going back from there. And how gorgeous with Hollandaise.... I don’t think I’ll poach an egg ever again ☺️ Thanks Chef John from Perth, Western Australia 🇦🇺
We have a similar dish in north India called "Nargasi Kofte". It's meatballs with egg in the middle, but instead of deep frying we have it in a curry sauce. It's so om nom nom nom
I bet that tastes great! I haven't been to North India yet...one day! I really want to go to Jaipur and see the Palace of The Winds. South India also has delicious food such as the Masala Dosa, but I prefer North Indian foods like the rich kormas, biryanis, etc!
Ben Finny, actually they are English the recipe originates from London and were very popular with a billeted near by Scottish Regiment, incidentally it's Scotch egg not Scotts
Check out the recipe: www.allrecipes.com/Recipe/242018/Chef-Johns-Scotch-Eggs/
You actually have a little white in your Scotch egg sorry it does look delicious though I would still eat it 😋
You dumbass you copied a mughalai dish known as nargisi kofta.
@@akahekwksncnduewnw First off, calling Chef John, who has been _a very nice person on the Internet_ for over a decade, a "dumbass," merely tells us who YOU are.
Second, he *says* this dish actually originated in India near the end of the video.
Third, I'm going to refrain from insulting you in the same way you insulted CJ. But you deserve it. I'm not a bit surprised at your arrogance. Really.
Do you have a gluten free version? Will rice flour work ok?
I think it was hilarious. If God can't take a joke, he can't be trusted to run a universe.
"What does this have to do with me?"
Well played John, well played
I laughed like a fool when he said that while waiting in line at the bank....
It’s not nearly every cooking show that can correctly pull off a narcissism joke.
He makes me laugh at least once each video, he is genuinely hilarious
Scotch tape
Nargisi Kofta means meatball resembling narcissus flower. Not narcissist. 😂😂😂😂
Wet hands, smooth balls
Represent.
Curtis
Inspiration
Having smooth balls makes me caress them...with wet hands
That needs to be read in Cartman's voice.
Curtis Phrasing! First! Woo!
Chef John's dry humor is an added bonus to the great recipes.
Jon, your jokes are really good and subtle. I bet a lot of people don't even catch all of them.
Thanks! I agree with all of that.
Makingnewnamesisdumb I completely agree, you nailed that. Greatest sense of humor ever.
omg... 4:14 , 4:30 , etc.
Came here to post that your humor was extra on point in this video, Chef John!
Wow she thinks we r too stupid to understand his corny jokes
I have to say as a british person watching this I am not normally a fan of Americans and the way they do their instructions but your method is really good and entertaining. With some very dry humor. Loved it.
I'm a complete novice and I just tried this recipe. Firstly, they taste amazing - thanks. Secondly, be careful with how much sausage you wrap around the egg. If you use too much the pork will be under cooked even when the outside looks done or even passed done. When you make your patty squish it out just a little more. Other than that I feel like I was successful. Thanks again.
Thanks for the tip
Not a good idea to put the eggs in such a small amount of water. Here is a better way to get soft boiled eggs: bring a pan of water to the boil make sure the water is actually boiling. Now put your eggs in the boiling water, not too many of course, turn off the heat source straight away and leave the eggs in the water for 3 minutes. That will give you perfect soft-boiled eggs.
'Molten' is a great way to describe a perfect soft-boiled egg, I love it.
followed this recipe and they came out absolutely perfect due to the concise instructions. I was raised on these and I just made the best ones I have ever had.
I followed this recipe too and one of my balls got stuck under the cooker. I don't mean the scotch eggs, they were delicious, I mean my other ball, Leftie. I'd call for help but my cat has absconded with my phone and I'd use my pad over the net but I've been busy watching Food Wishes videos. It's been three days and I'm starting to get a bit sleepy but I'm sure I'll be fine, just one more video.
My Scotch Eggs turned out amazing! I bought loose garlic sausage meat from a local farmer's market. Such a great brunch item. I'll definitely make them again soon. Also, the 6 minute egg was perfect molten lava-ish.
I like this guy's engaging/friendly speaking voice: it makes it really enjoyable
Bet these are really yummy for the first-time [ i.e. Americans to try!]
"Wet hands make smooth balls." -> Context always needed
u dirty bastard
@@bakirhariz6091 Tame
Two dirty humans
CoolbreezeFromSteam not if you don’t have a dirty mind you pervert
Yes I'm a perv, I don't give a shit! The guy's hilarious. 😃
I’ve made these about half dozen times in the last month and my family loves them. Thank you for the recipe. :-)
I have made this twice, and it turned out fantastic! The first time we used hot Italian sausage and once with sweet sausage. This is one of our favorite things to share. Thank you chef John!
He sounds like he's describing your showcase on The Price is Right.
The best description I’ve found so far
Yeah his voice drives me 46% insane. But recipes are on point.
yes, very carnival type
Yeah, stop trying so hard
@@dhelix85 I thought it was just me, his voice goes up and down, spot on with your comment though.
Hi Chef John, I made these scotch eggs for my husband and they were a huge hit. They are a little labor intensive, which is a challenge I enjoy. the eggs were perfectly 'molten' and another plus was they stay hot as you eat them. Thanks so much!
Just made them last night, Jon, for my husband who's from Scotland and your video instructions were so easy to follow that they came out "PERFECT" as your demonstration!!! They are absolutely FANTASTIC!!! Leftovers were great the next day when microwaved for 2 minutes and moulton was still there!!!! Ommmm nom nom nom nom nom!!!!
Scorch eggs are not from Scotland der lol
Scotch eggs are English
@@billysmith3841 The practice of encasing a pre-cooked egg in forcemeat developed not in Scotland but in North Africa. The technique made its way Britain via France and was first recorded in England during the reign of Elizabeth I.
@@quavergonzalez4710 Hey "chump", I never made claim the eggs were from Scotland. Learn to "understand" what you read.
I'm 62 years old and never heard of these before. Watching a show about England and these lovely eggs were on there. Thank you for your video. I can't wait to make these. They look absolutely delicious!
Oh yeah! Love Scotch eggs!
Donaaaaal :D
Donal 😍😍
Donal Skehan everyone loves chef john. nice to see you here!
Donal Skehan You guys should do a recipe together!
Oh yeah! Love Donal Skehan!
the "enjoy" always delivers a smile on my face :) thnx
I'm revisiting so many of your recipes now that I'm 27yo. Still brings so much joy and comfort
Oh my sweet Lord. The "wet-hand dry-hand" technique is perfect in its simplicity! Why haven't I thought of it earlier?!
Awesome Recipe, It was a hit at my Easter brunch with friends. I used a cajun sausage for my crowd, hash browns, and a ceasar salad. The best brunch ever. Thank you
They sells this in a pouch in the stores in england. It's rare that people makes them home made. You did a nice job
Yes we do.
My dad makes these every year for Christmas and they're the nicest ones I've ever had
Made these for Easter 2016 and they were amazing! A new staple for the holiday. I think I'm going to make more with different types of sausage to see which one my husband and I like best. Thanks for another great recipe Chef John!
I have tried your recipe. And it is the single most awesome food I've ever had! Thank you for this idea!
Sir, perfect eggs, wonderful video.
The word Scotch has nothing to do with Scotland. To scotch something, or the act of scotching, is the act of coating something in breadcrumbs, the way you did with those perfect eggs. All the best to you.
I have subscribed just because of this video. 👍👍
I suspect I've watched this video 20 times. Looks delicious. I need to go ahead and make this happen.
Fairly easy and worth it, my go-to superbowl snack.
Kevin Hagler have you tried since you watched it 20 times hehe
Followed your steps and got perfect eggs and the admiration of my family. Thank you very much.
This guy's narration is absolutely entertaining and full of character. I completely enjoy watching these vids!
I made it this morning! Totally delicious. Family loved it.
His recipes are great, I'm sure your dish was tasty.
My Caulk is huge bro
@@victorpapillon1487 🤨📸
This guy is great! All of his food looks delicious and the videos are entertaining and very informative and easy to follow!
Made these this morning. They were amazing. Managed to make 6 using a package of Jimmy Dean sausage. Thank you Chef Jon.
This channel has me a chef de cuisine as far as my friends are concerned. Now I'm the king of breakfast. Thanks John
Just made my first batch using your recipe and everything turned out spot on. I've made these before with hard-boiled eggs. You're idea of the molten core is brilliant. Thanks!
I Started Keto recently and was looking for a way to take bacon and eggs to the next level. Anyway I followed your recipe but used coconut flour in station 1 and Crushed Pork Rinds in Station 3 and my Keto Scotch Eggs came out amazing. Thanks for the how-to!
I think almond flour might work too, but i was worried that deep frying almond flour might bring out those bitter notes.
Great idea, ty for sharing!
Seriously! In five years this was never before recommended to me by TH-cam until today! Looks stunning, thank you!!
Same here 😂😂
Scotch eggs are awesome as a picnic food. They are absolutely delicious when they are cold.
Lolz😂. But I prefer them hot
I’ve seen this video at least ten times. I’m going to make these some day. I finally got the Scotch Tape throw-away at the end of the video. Slyly done Chef John!
CHEF JOHN1!!!!!!!!!!!!!!!!!11111111111111111 MY FAV CHEF I THOUGHT I'D NEVER FIND YOUR VIDS AGAIN AND AFTER CLICKING ON THE FIRST SCOTCH EGG RECIPE I WAS RANDOMLY LOOKING UP HERE YOU ARE!!!!!!!!!!!!!!!!!!! FOOD ANGEL!!!!!!!!!!!!!!!!!!11111111111111 i'm so happy thank you for existing
"the inside of eggs don't come seasoned"
This is why I season my chicken, not my egg.
**Adam Ragusea has entered the chat**
I season their insides for a better taste!
@Jin’s Windshield wiper laugh eXCUSE ME?
Well they obviously bleach the shit out of their eggs. Eggs should be brown not bright white.
@@Steve211Ucdhihifvshi that's just not true
This is guy so wonderfully funny. Sone of his jokes are so subtle that sometimes I don't know if he said it on purpose. This recipe works great. I loved them.
By far the best cooking personality on TH-cam
These look absolutely fantastic to make! I'm already salavating! You make it look easy. Will try! Thanks for the video!!!
Chef I don't like soft eggs and I don't like Italian sausage but I love this recipe. I watch it at least 10 times and then I made them exactly. Ooo the best way to eat eggs and sausage yummy Thank you chef for advancing my palate.
I made mine with spiced up breakfast sausage love it. My Bread crumbs were pretty dry & they got golden brown almost immediately in the oil, I pulled them & finished them in a 300 degree oven for 10 mins and they were still molten inside and still golden brown too! Thanks for a great tutorial !
My god that looks amazing! never saw these before Ill have to try these out thanks!
No. *_MY_* god.
you're everywhere
Good stuff
cutlerylover Jeff, dude! I hail from the land off the Scotch egg and I can tell you... THESE ARE THE SHIIIIIT! Sprinkle a little salt and pepper over while still warm and MMM. Heaven in sausage.
Hey Jeff. They're the best! Some of my favorite bar food
“Push that sausage into the opening, wet fingers is the key” sounds amazing 🤪
Scotch eggs, food porn edition.
🤨
Mark G. 😂😂😂👏🏼👏🏼👏🏼👍🏻
Thank you for offering this recipe. I was looking for ideas for ground meat that was different and I came across a recipe for this on Good Housekeeping, but when I went back the next day, it was hidden behind a paywall and so I came on youtube to see if I can find a similar recipe, and Chef John, you never disappoint. Thank you for this!
Hi Chef John,
The name of the Indian Mughlai (influenced by the Mughal Dynasty) recipe is "Nargisi Kofta". The word Nargisi coming from the common name Nargis, which i believe means daffodils. But you are also right in the sense that "Narcissus" is a part of the scientific name for Daffodils.
I'm a scotsman, and I approve this recipe.
That's quite funny as Scotch Eggs are English.
en.wikipedia.org/wiki/Scotch_egg#Origin
You might as well have said "I'm a Ugandan, and I approve this recipe" and it would have made the exact same sense.
That is a thing of beauty chef John! Your recipes are all easy to follow and you delight with your use of words! Thank you for this great video!
I'm all about this. I could only ever find this lovely recipe with hard boiled eggs. Though I think this is good, I wanted it with runny eggs since I don't care much for hard boiled eggs. This is eggactly what I wanted. Ty!
Chef John you are amazing and so are your recipes! Thank you.
I have just come across this chef, and am having such a good time listening to his voice, I Love the subtle joke's, and the recipes look amazing! Thank you.🤗
Perfect timing on everything! I made them for my girlfriend and it was a huge hit.
Followed the recipe, turned out great. The mustard aioli is worth the time.
Had never heard of scotch eggs until a few years ago. A new bar/restaurant opened and had them on menu. They got the sausage coating down to an almost perfect 1/8”. Really good.
"And then because the inside of eggs do NOT come seasoned..." LOL!!!!!
It's true. You MUST add salt and pepper to the inside of eggs or they taste pretty bland!
Jennifer W this dude is awesome. "What does that have to do with me"
Then the Scottish reference of whiskey and tape. classic
Your little jokey side comments are so hilarious and add so much to your videos :)
no they don't
this guy is terrible
Dexter Koula your worse
Is that why this video has over a million views and 18,000 likes?
yeah, there's millions of retards in this world.
Enjoy being one of them.
Dexter Koula - ah, the old “everyone is retarded except me” complaint 🤪 good luck with that
I tried these for the first time at an Irish bar & grille and im now hooked. Sooo delicious, thanks for sharing the recipe😋
yess!! nargisi kofte from india are amazing!!! this is pretty nice too but nothing beats eggs covered in meat cooked in a billion different spices, herbs and seasonings
Here in Brazil we call it "Bolovo" (free translated to: cakegg). And, for appetizers, we use quail eggs instead.
Greetings from Brazil!
uauahuahuah pensei a mesma coisa uahuahauhuah
Eduardo Farias but as far as I remember bolovo is made with a starchy dough, not any kind of meat... isn't it?
Yo, Brazil still exists? I thought you nuked yourselves out of humiliation after the world cup.
Bolovo!
Makingnewnamesisdumb 1:7 never forget
No picnic is complete without a scotch egg.
These look so much better than the ones you get from the supermarket
FINALLY! I was hoping you would do scotch eggs one day...dreams really can come true! *diva sob*
Well played lol.....wishes indeed! *blush*
+Tiffany Zoe DONT LET YOUR DREAMS BE DREAMS
+Tiffany Zoe JUST DO IT
I have been looking for a way to deep fry breakfast. Thanks Chef John!
I Just Love your wonderful attitude and your recipes Chef John; you make cooking Fun again!
Hey John! I love these!! Whenever I make these I also make a fresh tomato marmalade for and a nice strong Dijon mustard for dipping! Sweet and savory! Thank you for your awesome videos!!
This is, hands-down, this definitive recipe for Scotch eggs. You're either an egg-lover or not. If you only tolerate them, go hard-boil, but everyone else, aim for molten center. This video illustrates the time constraints to egg cooking if nothing else. Err on the side on under-cooked here. And, thank Chef John.
+James Dooling This IS an excellent recipe, everyone in my family loved them. You're right about them best being undercooked, the yolk will cook a little more once they are finished off in the hot oil. I think it was James Beard that said that eggs were the most abused food in the kitchen, many people have the tendency to either cook them at too high a heat level or cook them too long.
Frank Kolton Everyone in America overcooks his eggs... And, the sad part is, we have the safest eggs in the world. I could drink them warm and raw all day if a wanted to, without having to wonder about their origins. I despise factory farming, but for a few products, capitalism really is superior.
James Dooling
Everyone in America does things differently, idiot.
Your thoughtful writing and narration...brings levity to these difficult times.
Hey Chef John... I made them today for the first time. The only problem I had was the egg white breaking / splitting while peeling. I got that figured out and steamed a couple more, they turned perfect. Crunchy outside and soft "molten" yolk inside. I used breakfast sausage this time. Next time I'll make some of my Italian sausage for them.
I tried your recipe just now. It was delicious! :'D
Indians make the best recipes hands down. I’m a texan and glad there’s Indian population down here so I can visit their restaurants!
you know I saw a video of this by Jas Townsend and son and it was interesting seeing different recipes for the same food on jas' aside they made it hard boiled using ham and here they use it soft boiled with sausage, either way they're both tasty
the traditional way is with sausage meat or mixed with black pudding.
did not expect to see you here larry XD
"What a good job they did with the whiskey... And the tape....." Hilarious! Like Patrick Stuart said "I'm English, like the Muffin! Lol.
My brother told me about you and I love your videos. You voice is a distinctive and genuine.
"If you think rising from a grave is impressive, wait until you taste these!"
Sacrilicious! :P
*Sacrilegious. And yes, I agreed.
Lol
Not sacrilege.
Oh, and I believe that was a pun...
Good luck explaining your “little” joke to the One who did it. Very very poor choice.
apparently this guy cooks for the atheist crowd. they got a kick out of it...... rude awakening down the road.
I don't eat sausage, substituted it with boiled sweet potatoes. The rest of the recipe as mentioned.Oh my god! It's heavenly!
Try turkey sausage
Your voice gives me an emotion I have not yet experienced.
After this it's the most my mouth has watered in weeks
I love how enthusiastic you sound
Looks awesome and very easy. Thanks Chef John and as always ENJOYED!!!!
i love this dude's voice and the way he speaks. Like a 60's show host or something.
Really? It annoys me to death. But his recipes are great
Scotch eggs remind me of picnics, love them.
We LOVE you Chef John....as always, hilarious!
I could listen tomyou All day, you should read bedtime stories your voice is so calming, sound like kermit the frog
"If I hadn't been staring out the window at a cloud shaped like a boot, I probably wouldn't have done this!"
Oh my goodness, I made these last night and they were DEVINE”. Steaming eggs? BRILLIANT. No going back from there. And how gorgeous with Hollandaise.... I don’t think I’ll poach an egg ever again ☺️ Thanks Chef John from Perth, Western Australia 🇦🇺
You didn't forget to peel it did you? That's gonna cause problems.
I'm dead
"What does this have to do with me?" 😂😂😂
Also loved the whisky and tape line. 😉
You have the most professional cooking show on you tube
"Next to a little mustard aioli, which i should give it to you sometime, actually i'll give it to you now." lmao, ok i subbed this is great.
Wet hands. Smooth balls. Good to know.
That looks so good! I love the tip for soft boiled eggs.
We have a similar dish in north India called "Nargasi Kofte". It's meatballs with egg in the middle, but instead of deep frying we have it in a curry sauce. It's so om nom nom nom
I bet that tastes great! I haven't been to North India yet...one day! I really want to go to Jaipur and see the Palace of The Winds. South India also has delicious food such as the Masala Dosa, but I prefer North Indian foods like the rich kormas, biryanis, etc!
For a Yank you did a cracking job on this British classic mate. Nice one.
A pub favorite.
Ben Finny, actually they are English the recipe originates from London and were very popular with a billeted near by Scottish Regiment, incidentally it's Scotch egg not Scotts
Ben Finny wtf is soy? As in soy sauce? O.o
Instructions were right on point again! Delicious perfect results the very first time. Thank you.
"what does that have to do with me?" Bahahahahahah!
He always has at least one joke per video and you never expect it.
He’s too funny! 😂
Yeah that was kind of funny honestly.
yes!! that was a great joke he slid in there...i'm just wondering how many people missed it!! :)
Great joke John, cheers
I'm so lazy I ordered these at a bar after I saw you cook these on TH-cam
Were the ones served in the bar totally cooked through, or 'molten' Scotch eggs? I have a feeling home made ones taste better!
Troy Ramadin I just had these at an English pub and now I want to learn how to make them
I made these today and they turned out beautifully. Thank you Chef John!