What is this delicious looking egg/meat heart attack dish? (pic)

[JEDI]

?

 

[ponyo]

fatty

 

[Red Squirrel]

The quadruple bypass wrap, it looks like. Looks awesome.

 

[pete6032]

/keto diet

 

[AznAnarchy99]

That'd look so much better if the yolk was runny.

 

[WelshBloke]

Weird scotch egg?

 

[ponyo]

That'd look so much better if the yolk was runny.

That would be a pain to execute. You would have to cook the fatty with a open space for eggs and then insert the eggs after the fatty is cooked.

 

[Bartman39]

Mummmmm...! Holds chest looks at ground and passes out...

 

[whm1974]

I'll eat it once in a while. But not every day though.

 

[zinfamous]

That would be a pain to execute. You would have to cook the fatty with a open space for eggs and then insert the eggs after the fatty is cooked.

I bet you could start in sous vide by cooking the whole thing up to runny-yolk temperature and keep it there for safe eating time to kill off all the little meat bugs and let the connective tissues and fats in that meat break down a bit, then toss the thing in a broiler or super-hot oven for a minute or so to crisp up the outside but leave the center yolk untouched. ...or use one of those torches on the outside

 

[SNC]

I bet you could start in sous vide by cooking the whole thing up to runny-yolk temperature and keep it there for safe eating time to kill off all the little meat bugs and let the connective tissues and fats in that meat break down a bit, then toss the thing in a broiler or super-hot oven for a minute or so to crisp up the outside but leave the center yolk untouched. ...or use one of those torches on the outside

I like the way you think!

 

[ponyo]

I bet you could start in sous vide by cooking the whole thing up to runny-yolk temperature and keep it there for safe eating time to kill off all the little meat bugs and let the connective tissues and fats in that meat break down a bit, then toss the thing in a broiler or super-hot oven for a minute or so to crisp up the outside but leave the center yolk untouched. ...or use one of those torches on the outside

I didn't even think about sous vide. Yes, that would be the way to go. Cook the eggs to around 140 F first. Then wrap the eggs in pork ground meat with cheese and wrap with bacon and cook it to 140 F. Then pan fry or torch finish.

 

[turtile]

Scotch Egg. My grandmother used to make Braciole with egg.

 

[ElFenix]

i had scotch eggs at a B&B in glasgow before the Open and was not impressed

 

[ImpulsE69]

That looks like something Babish would make from a TV show.

 

[DaveSimmons]

Hmmm: slice it thin, melt some cheddar onto the slice, serve it on toasted whole wheat or multigrain bread.

 

[momeNt]

Scotch egg - tube style.

Tube eggs are pretty neat, kind of phallic but that is half the fun in eating one.

 

[GagHalfrunt]

That would be a pain to execute. You would have to cook the fatty with a open space for eggs and then insert the eggs after the fatty is cooked.

Then omit the buried egg entirely. Cook the meat, slice and serve with an over-easy egg on top. That would be tastier and probably even easier than cooking it with an egg inside. The only proper way to serve an egg is with a runny yolk. It's like beef, over cook it and it's ruined.

 

[brainhulk]

Sicilian beef roulade

 

[Kaido]

That would be a Breakfast Fatty:

https://www.anotherpintplease.com/home/2016/4/the-breakfast-fatty

Ingredients:

• 1 pound Pork Sausage
• 1 pound Bacon
• 3 hardboiled Eggs
• BBQ rub (your choice)

Tools:

• Gallon-size Ziploc bag
• Saran wrap
• Smoker
• Thermometer

There's a detailed photo walkthrough in the link above; here's the gist of it:

1. Flatten the pork sausage in the ziploc
2. Make a bacon weave on the plastic wrap & season with rub
3. Cover have the weave with the flattened sausage
4. Line up the eggs on the sausage
5. Roll it up sushi-style
6. Smoke until 160F

Like zinfamous said, this would be a prime candidate for doing sous vide...maybe with a quick deep-fry at the end like these Scotch egg recipes:

https://www.vacmasterfresh.com/fresh-bites-blog/how-to-sous-vide-a-scotch-egg/

&

http://benstarr.com/recipes/sous-vide-scotch-eggs/

Although I would be curious about sous viding the pork as well, as burgers come out amazing when done sous vide (something I avoided for years due to the simplicity of making a burger, but actually are freakin' amazing).

 

[BarkingGhostar]

I would have a hard time not laughing while eating that.

 

[Iron Woode]

that looks tasty as hell.

runny yolks? what the hell is wrong some people? Yolks should be cooked through. nothing turns me off more than runny yolks on fried eggs which is why I prefer over-easy.

EDIT: how about I break up the yolk and then do an over-easy?

 

[GagHalfrunt]

that looks tasty as hell.

runny yolks? what the hell is wrong some people? Yolks should be cooked through. nothing turns me off more than runny yolks on fried eggs which is why I prefer over-easy.

By definition an over-easy egg has a runny yolk. What the hell is wrong with some people?

 

[Skunk-Works]

Eggs are disgusting. How can you eat something that comes from a chicken's whoo ha and smells like fart? I avoid many, many foods because of my distaste in eggs.

Rather eat a gyro or Italian beef...

 

[Zeze]

nothing turns me off more than runny yolks on fried eggs which is why I prefer over-easy.

WTFBBQ