Cube shaped soft boiled eggs

I have a square egg mold but it requires a hard boiled egg peeled and inserted into it then refrigerated overnight.

 

I've seen two methods, one easier than the other. First one is to buy an Egg Cuber from someplace like Amazon. Works, but not as much fun as the other way, in which you cook and peal the egg, and "squish" it into a square shape; let cool. Reheat to serve. The article below has more detail, if anyone's interested.

https://www.scientificamerican.com/article/shape-shifting-science-molding-hard-boiled-eggs/

 

My guess would a raw egg in a square silicon mold, steamed, cooled, removed from mold and proceeding with Scotch egg preparation.

 

Article: an egg in water that is then brought to boil, and left for 10 minutes no less, and then left to air cool, is going to be about as hard-boiled as they come, and very difficult to peel unless you crack and let soak in baking soda, or is it powder, and vinegar which will toughen the whites.

For a liquid yoke start with refrigerated eggs and pot of boiling water large enough to have the volume to maintain a boil when you put the eggs in (use a basket), and a large and wide container of ice water. Boil for exactly 6 min (for large eggs, 15secs more for jumbo)) then dunk immediately in ice water, leave for 2 minutes. These will be soft enough to press into a cuber, chill over night, then do your breading and quick frying. Serve and break open right away before the yokes can get hot enough to start congealing.

Marinating your cubed eggs in sweet soy is a nice touch, though I don't know if it would come through in the frying process.

 

Was at the local Daiso store this AM.
They had a few different (dual) egg shaping molds - butterfly, flowers, diamonds, etc.
The "translation" on the back suggests placing boiled eggs in the molds & pressing the two halves together & let cool, ...from what I could deduce.
No, did not bother purchasing, as butterfly shaped HB eggs just aren't my thing.

 

I was thinking about this. The eggs were breaded and deep fried, as that is how scotch eggs are made. And most recipes I've seen end up with hard cooked eggs inside the shell, not soft. Could one possibility be that the raw eggs are put into the cube molds and then frozen? The frozen block could then be wrapped in the sausage and breaded, and a few minutes in the deep fryer completely cooking the exterior and bringing the frozen egg to a soft, somewhat runny consistency?

mjb.

 

Boiled from the fridge gives good centering. Give mjb's frozen angle a shot, timing will be critical and will take some experimentation though, unless perhaps you make an inspired guess first effort. My guess is you'll see some congealing or varying degrees of cool/frozen center.

 

Since I suggested the frozen possibility, I may have to do some experimenting. A local watering hole I frequent makes the large ice cubes that look like they would be the proper size for this sort of thing. I'll have to go there to have a couple beers and do some, uh, research.

mjb.