how &why does the egg inside a scotch egg wobble?

Answer 1

The sausage meat does not shrink, it EXPANDS. If it shrunk it would be even tighter round the egg. Fry a sausage. The meat comes out of the end of the skin because it expands. The egg, therefore has room to move round inside the sausage surround. Nothing to do with the egg shrinking. That is an interesting concept.

Answer 2

if you want it to stick undercook the eggs just slightly and then roll them in flour before putting the sausage coating on them, and when you bread them put them in the frig for 30 mins, this will keep the egg cool until the sausage cooks and there will be less shrinkage.

I use to make them quite often when I was a chef, try to add a few more breadcrumbs to you sausage mixture along with an egg, spices and seasonings.

Answer 3

Because the egg shrinks

Answer 4

because as the sausage meat cooks the fat comes out, so it shrinks.

Answer 5

cos the sausage meat has a high fat and water content and srinks when cooked