Comments on: Pressure Cooker Scotch Eggs

By: Barbara Schieving

Barbara Schieving — Mon, 03 May 2021 13:56:32 +0000

Hi Bill – are you putting them in ice water immediately after cooking? https://www.pressurecookingtoday.com/pressure-cooker-hard-boiled-eggs/ Have you tried aging the eggs in the fridge for a bit so they’re easier to peel?

By: Bill Evans

Bill Evans — Mon, 03 May 2021 13:53:16 +0000

For some time now I have had difficulty (read disaster!) getting the shells off my instant pot “hard boiled” eggs. I have tried adding salt, baking soda and ice water baths to get the inner shell lining to pull away from my free range, fresh chicken eggs. HELP ME to keep from destroying my beautiful fresh eggs from another shelling mess.

By: Barbara Schieving

Barbara Schieving — Fri, 12 Feb 2021 05:05:10 +0000

In reply to Angie. Thanks Angie - let us know how it gives if you try it the other way.

By: Angie

Angie — Thu, 11 Feb 2021 22:02:27 +0000

I was hesitant to try this when I saw that there was only sausage in the coating of the eggs and when I tried to brown them, I had the same problem as several others where the sausage stuck to the bottom of my IP. The taste was great, but I think next time I’ll use breadcrumbs and an egg to act as a binder. It’s how I’ve done these in the oven before and they turned out great. Thanks for sharing since scotch eggs are a favorite!

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By: Barbara Schieving

Barbara Schieving — Tue, 08 Oct 2019 21:03:47 +0000

In reply to Mateo Pedersen. Great - thanks for sharing Mateo!

By: Mateo Pedersen

Mateo Pedersen — Tue, 08 Oct 2019 09:35:29 +0000

I love these. To cut calories, Air Fry at 400°F for 15 minutes, turning once at about 7 minutes, until golden brown. My guests love these!

By: Barbara Schieving

Barbara Schieving — Fri, 03 May 2019 04:09:36 +0000

In reply to Nicole. Hi Nicole - I haven't tried it, but it seems like it would work. Let me know if you give it a try.

By: Nicole

Nicole — Thu, 02 May 2019 17:29:38 +0000

Hello! I’m excited to try these, but I have a question…
Do you think it would be possible to steam the eggs (wrapped in sausage) first, and then sauté afterwards to make the outside crunchy (more like the original)? I have the silicon egg bite mold so I was thinking steam them in this first and then sauté?

By: Pat

Pat — Sun, 17 Feb 2019 14:13:57 +0000

In reply to oadym. what if you made a shell in a ramikin and dropped the raw egg in and gently sealed. I don't know about browning maybe under broiler