Comments on: Pressure Cooker Scotch Eggs https://www.pressurecookingtoday.com/pressure-cooker-scotch-eggs/ The Best Instant Pot Recipes / Easy Pressure Cooker Recipes for the Electric Pressure Cooker Mon, 03 May 2021 13:56:32 +0000 hourly 1 By: Barbara Schieving https://www.pressurecookingtoday.com/pressure-cooker-scotch-eggs/#comment-294149 Mon, 03 May 2021 13:56:32 +0000 http://www.pressurecookingtoday.com/?p=5051#comment-294149 In reply to Bill Evans.

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?

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By: Bill Evans https://www.pressurecookingtoday.com/pressure-cooker-scotch-eggs/#comment-294148 Mon, 03 May 2021 13:53:16 +0000 http://www.pressurecookingtoday.com/?p=5051#comment-294148 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.

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By: Barbara Schieving https://www.pressurecookingtoday.com/pressure-cooker-scotch-eggs/#comment-289888 Fri, 12 Feb 2021 05:05:10 +0000 http://www.pressurecookingtoday.com/?p=5051#comment-289888 In reply to Angie.

Thanks Angie – let us know how it gives if you try it the other way.

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By: Angie https://www.pressurecookingtoday.com/pressure-cooker-scotch-eggs/#comment-289867 Thu, 11 Feb 2021 22:02:27 +0000 http://www.pressurecookingtoday.com/?p=5051#comment-289867 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: June 2020 Calendar https://www.pressurecookingtoday.com/pressure-cooker-scotch-eggs/#comment-275648 Tue, 14 Apr 2020 12:38:09 +0000 http://www.pressurecookingtoday.com/?p=5051#comment-275648 Nice post! thank you so much! Thank you for sharing this amazing post. Your blogs are more interesting and impressive. I think there are many people like and visit it regularly, including me.
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By: Barbara Schieving https://www.pressurecookingtoday.com/pressure-cooker-scotch-eggs/#comment-269802 Tue, 08 Oct 2019 21:03:47 +0000 http://www.pressurecookingtoday.com/?p=5051#comment-269802 In reply to Mateo Pedersen.

Great – thanks for sharing Mateo!

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By: Mateo Pedersen https://www.pressurecookingtoday.com/pressure-cooker-scotch-eggs/#comment-269794 Tue, 08 Oct 2019 09:35:29 +0000 http://www.pressurecookingtoday.com/?p=5051#comment-269794 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!

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By: Barbara Schieving https://www.pressurecookingtoday.com/pressure-cooker-scotch-eggs/#comment-268061 Fri, 03 May 2019 04:09:36 +0000 http://www.pressurecookingtoday.com/?p=5051#comment-268061 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.

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By: Nicole https://www.pressurecookingtoday.com/pressure-cooker-scotch-eggs/#comment-268060 Thu, 02 May 2019 17:29:38 +0000 http://www.pressurecookingtoday.com/?p=5051#comment-268060 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? 

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By: Pat https://www.pressurecookingtoday.com/pressure-cooker-scotch-eggs/#comment-267128 Sun, 17 Feb 2019 14:13:57 +0000 http://www.pressurecookingtoday.com/?p=5051#comment-267128 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

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