 Alright, YouTube, TLO, what's poppin'? Cooking with the lit one once again, and today, we're making a Scotch egg. I've been getting this request on Twitch for a long, long time now. We've already started, I mean, not on Twitch, on TikTok for a long time now, but I've already got it started, so let me catch y'all up. Got my egg on soft boil. This is soft boiled egg. Now you've got to start with cold water. Now let me show y'all what cold water is. The red one is hot, the blue one is cold. So you flick that on, and that's cold. You want to bring that to a rolling boil. Once it starts boiling, take it off the heat and let it cook for four minutes. I got one egg whisked up, and I put salt, chives in now, and that's that. You got your all-purpose flour, then you got your panko, or whatever. What kind of breadcrumbs is that? I had to get the right breadcrumbs, panko, yeah, Japanese breadcrumbs. I got a feeling like if I wouldn't have got these, y'all would have been trippin' on me. Wait a minute. Yeah. Then, once the egg starts getting a little rolling boil in the four minutes it's up, I got my ice water. You want to flash, freeze, or stop. What's it called? Okay, you want to shock the egg and put it in cold water so it can stop cooking. There it is. Shock the egg. Say what's up, Sonora. Hey, y'all. I will be participating in sport. She thinks I need more flour, but I'm only doing one egg, so it goes egg, peeled egg, it goes this, then it goes this, then it goes breadcrumbs, then it gets fried. They didn't have any more vegetable oil, so I got canola oil. I have no idea what the difference is. If anybody in the comments section knows what the difference is, please do not inform me. I don't care. Because all of a sudden y'all want to be Gordon Ramsay. When I start cooking, y'all want to be Gordon Ramsay on me. You know what I'm saying? Do y'all not know I'm a three star Michelin chef? I do this. Gordon calls me. I have his number saying, I will show y'all, but that's like crazy. All right. We're at a rolling boil. We're going to take this off the heat. So the difference between vegetable oil and canola oil, vegetable oil is typically soybean oil. Soybean based or made from other ones. Anyways, y'all, I could have sworn I said I didn't want to know. I don't even know why she looked at it. You know what I'm saying? Like she was any different. You get me? Hear me out, y'all. This is the sausage I'm using. I don't have any more of the Lincolnshire or Cumberland sausage, whatever sausage the job of using in the UK, plus it's too porky for me. I don't know what it is about that Cumberland Lincolnshire sausage. It's just way too porky flavor for me. I don't, I don't know. I can't do it personally, plus these are already shaped nice little convenient circles. You get me? All right. I want y'all to know I reached in here with my bare fingers like shock it, put it in the ice water and we can just let that sit in the meantime, my flatness. So what you're going to want to do, you fill me getting there with your bare hands. Now I use one and a half of those little circle sausages because I felt like I needed more. This is not going to work out later on. I'm going to have to pick it up and form it around it, but for right now it's going to be good. Got my little lay out. Y'all know how I get. I'm, first of all, I'm the best editor on the platform. Hands down. This video is edited. Second of all, I'm funny. Hands down. Third of all, look how neat I am. What? What? No cleanup. You feel me? You get me. You get me. Come on now. Okay. How many YouTube videos have you shot? Zero. Stop talking to me, buddy. Anyway. You got to get your oil. You want it to be 375, just so you don't burn the egg up because you just want it crispy. You want the sausage cooked, but you still want that, you know what I'm saying, an egg to be, you want that egg to be egging in there. You get me? So we're going to put this on, I'd say just put it on like medium high. You get me? Medium high. I think that's my favorite new UK word, it's you get me. You get me? Medium high. So we got that going with my setup, still clean A1W, got the tic-tac booming over there. In the meantime, I'm going to go get my laundry because I'm doing a lot of things at once. I just put my daughter to sleep. I'm making a Scotch egg, never made it, brand new. I'm doing laundry and I'm preparing myself mentally to get, all right, I got the egg out and I'm going to attempt to peel this. I'm not the greatest egg peeler, y'all going to watch this, I'm not cutting it. So come closer, come get this in here, wait a minute, I'm going to do this over again so I hope it just works the first time, all right, you get me? Supposedly when you put it in cold water, it's supposed to make the egg peel easier. It does. And I'm here to say, yeah, I agree, like it's making, this is, I'm saying that like I'm not a trained chef, like I don't cook, you know what I'm saying, I'm just, I'm talking as y'all would know. You get me? Like this would be y'all, I'm talking in, you know, layman's terms for y'all. Oh, dang. Do you think I'm going to do it hard? Absolutely not. Dang, the egg is fully cooked too. Sure is. It's continuing on. Like he not going to cook it. Yeah, I'm still going to do this. It's not going to be right, but whatever. Like these first, told you wouldn't need no more. Are you sure? Then it goes. Look at you. Wow. Look at you. You don't even remember. Wow. You don't even remember. Y'all saw it here. Y'all saw it here. We all mess up. You got to wrap the egg first. I knew something was off. It was a little off. I was just about to heat up the egg by itself. Tip top will never know this. Now I'm going to, all right, wrap the egg up. This is harder than ever, ever imaginably seen. That's because you don't know your own strength. Okay. Let's see that. This is difficult. Yeah. And I'm not helping you so. Whatever. And wrap. Now we do this. Oh, okay. Now we do this. Okay. So now that makes more sense. Then we do this. This is different. Y'all, whoever invented this, I hope it's good. Okay. And the bread crumbs. There you go. It's all about the flick of the wrist. That's as good as it's going to get. All right. In here for eight minutes is what I heard. Okay. Well, you need to flip it because. I don't want to do it. Yeah. Eight minutes seems like. A long time. But it makes sense because the sausage got a cook. It's cooking. It's cooking. It's real golden right now, but I want to get the sausage fully cooked. You get me? It might be good, honestly. Yeah. I'm going to take it out. I look decent though. It's a little well done. It's not a runny egg, but I mean, whatever. I know this would be a thousand times better if it was a runny egg, but. You know, I'm saying. The cards weren't dealt to me like that today. All right. Hey, if this was all it is kind of runny. Okay. I just have to bite it a little. It's actually a real runny. All right. Whoever invented this. Look, I'm sweating. I put it in work for this. This day was on or something. Till all of you like comment, subscribe, turn on your post notification bells. I'm going.