If You Have Some Sausage Make These Scotch Eggs Right Away!
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If you have been searching for a new egg recipe or a new breakfast or lunch item then look no further because this truly is the …
We pronounce it Wooster-shar-sauce.
Just in case you were wondering.
No way you are from England?! That's amazing, which part? I'm in Cornwall and you mentioned a pasty! You are my hero buddy x
Wuh-steh-sher sauce
Higher power!!!
Noice.
Can u make this with regular chicken sausage?
6:13 LETS MAKE=A DA SAUCE-AHHHH
I'm surprised more YouTube cooks/chefs don't have Google. It makes it really easy to look up pronunciations of words like Worcestershire.
Whis – Ter – Shire – Sauce.
But that's just me…
bro the fridge has dents💀
You should sell rosemary salt I would totally buy
Scotch eggs incoming tomorrow. Fridges shall be dented.
Its not about the taste of a raw egg, i think its mostly the texture that ruins it.
Not just organic eggs, but free range grass fed are the best!
Do you like Oasis? Best band ever.. im not even brit
Man u never fail to make my mouth water. Your recipes are amazing I swear I can smell it through the screen. Love ya dude keep on cookin!
ginger and nutmeg in sausage? No.
Awesome 👍
That fridge isnt dented. Its experienced
wooster sheer
Think the pork could be swapped out for beef? I do NOT touch pork. Barf!
I love this dude; he can cook!
9:44 – anybody know where you can buy those black stone looking things the eggs were served on? Those look awesome for serving.
Criminally underrated dish. Scotch eggs are one of the best dishes out there. Looks amazing bro!
You were born in England?!
Should of made branston pickle to go with them. That’d be more British:)
I call worse -E sauce… I was today years old when I learned about mace spice 😮
Yeah we can tell you always want a sausage roll…..
to each their own …
why do u always beat your refrigerator?
Nice 😱😱😱💯💯💯💓💓👌👌
Fuck your a stud Very cool
For anyone wondering, you can VERY easily make pasteurized egg yolks at home to make it safer to consume! I totally understand the concern regarding pathogens or raw flavors. SO!
What you can do is for one, (the eas(ier) way) is to just buy store bought egg beaters which come pre pasteurized, or for a fresher more home-chef-esque style – you can bust out your sous vide machine and do the pasteurization yourself. Typically you want to bring the eggs to between 138-140F, which is just at the threshold of beginning to cook the yolks and solidify the proteins. I absolutely LOVE making mayo like this or preparing PERFECT soft boiled eggs with sous vide! It takes a lot of the guess-work out and allows for big time cooking precision for home chefs (and amateurs alike).
Also, to dispel another myth… sous vide machines are NOT outrageously expensive! As with everything there are many different price points and types you can buy but most will run you about $75-150. Another option that I'm not sure many people are aware of is that lots of instant pot models incorporate a sous vide function. Yes I know the instant pot function doesn't actively circulate however you will still get passive convective circulation and in my experiences I have never noticed a difference between the performance of the souls vide function on an instant pot versus a dedicated circulator.
This guy and his motions stresses me out. He never stops moving and it's anxiety inducing.
Before the mid to late 1990s it was always wuh-ster sauce, or worester, or wooster. It changed for some reason, and now it's half and half. I don't know why we started to say it wrong. The county was always WUUS-tər-shər, but when followed by sauce it was always pronounced like the city.
The real ones use Henderson’s relish 😉😉
“What’s-this-here sauce” is the only acceptable way to pronounce that
Gotta get these down. Always wanted to learn n try these!