View Full Version : Chefs choice? Bbq Scotch eggs?

05-21-2013, 08:28 AM
Ok brethren, I have decided to give scotch eggs a go. I have one question though. After soft boiling and peeling, wrapping with breakfast sausage. What internal temp To ensure I have a perfectly medium, soft but not runny egg yolk? i would think that internal on a egg is close to the same terminology of beef steaks. this is why I'm gonna cook with the internal of the egg. So that means one sacrificial egg that's gonna have a probe in it. I'm wandering if anyone knows that temp. Most just throw them on the pit for 1 hr and I want them to be perfect. Also I need help on what glaze to use. I have heard that some people don't like maple so I was considering getting some pecan syrup from IHOP instead. Any help on the internal of the egg and glaze will be mucho aprreciated.
I want them a little more done than this
More like this

Balls Casten
05-21-2013, 09:10 AM
before you get as far as deciding what glase to use better watch this ....

But hey ... more power to ya. :-)

05-21-2013, 09:29 AM
Holy shynikeees! Thanks for knocking my .... In the dirt! Lol
Good heads up though, thanks

Balls Casten
05-21-2013, 09:52 AM
i'd like to see someone else try it! Give it a shot.

05-21-2013, 03:01 PM
I've made a spicy maple syrup glaze. Added a little Siracha and red pepper flakes to real maple syrup. I can imagine the pecan would be great the same way.

05-21-2013, 04:57 PM
We decided to go with Cajun salmon with a general tsos glaze. Anyone got some good pics of a comp salmon dish? Something along the lines of this on a bed of wild brown mushroom rice

05-22-2013, 10:01 AM
Awesome video!

I say a breakfast sausage, wrapped in bacon, with a very runny egg. (Probably around 2 minute egg?). After slicing, glaze with a high quality maple syrup. I would say judges up in the NE would like it... Of course, not that I would know if they liked it... :grin: