My Thai scotch eggs is a brilliant recipe for a spin-off a classic summer picnic selection. This is a tried and tested recipe for the occasion with my family and friends. I can guarantee that it will be a popular option for your next picnic treat!
Tried and tested recipe
I first made this Thai Scotch Eggs when I had my food pop-up years ago. I tested the recipe for my friends’ picnic party and it was very well received 👏. Because they were made to be consumed the same day, I was able to keep the yolk soft and runny. Everyone prefers a runny yolk Scotch eggs, always.
I enjoy eating this just as much as making them. The red curry aromas cuts through the fat, rich pork mince that the egg is encapsulated in. Then pane and deep-fried. GAMEOVER. Better yet, this Thai Scotch egg is served with a simple red opinion pickles and a bit of watercress salad which was just divine.
This recipe is perfect for small bites canapes using a quail’s egg or a substantial picnic selection using the hen’s eggs.
Thai Scotch Eggs Key Points 🔑
Step 1: Fool-proof soft boiled eggs
I learnt this method from Tom Kerridge and it just works EVERY TIME. It was in one of the episodes of his cooking show where he was making his scotch eggs. The master explained that for a perfectly cooked, soft boiled quail’s eggs, drop the eggs in boiling water for 2 minutes. Then, fish them out into an ice batch for it to cool down immediately. As for the medium chicken egg, it will take four and a half minutes. Even if you don’t trust me, trust Mr. Kerridge.
Step 2: Bouncy & juicy sausage mix
What makes the sausage meat juicy is the addition of fat and a small amount of binding ingredients. Choose a fatty mince rather than those posh healthy versions, if not then it will have the tendency to turn your scotch egg dense and dry. I either add oil or lard into the mix for that extra oomph. To bind them all together, a tad bit of egg white and corn flour will prevent the sausage meat from falling apart when frying. Traditional sausage meat uses breadcrumbs which also works.
For my choice of red curry, I wouldn’t shy to put more than you think it actually needs. You want to taste the herbs in the curry paste. At this point, I personally wouldn’t bother with making your own curry paste as there are so many great options out there. If you’re interested in knowing more on curry paste, you can also refer to the handy guide to the basics of Thai curry. For this recipe, I used my trusted Maesri red curry paste.
Step 3: Is Thai Scotch egg cooked?
Well, there’s no shortcut to this one I’m afraid. The cooking time in the recipe will give you some guidance but don’t just follow it like a bible. Whether or not the sausage meat is cooked through is dependent on many factors. Bear in mind thickness of the sausage meat as well as its temperature when you cook them. Therefore, fry a tester piece then cut through it to check whether it’s cooked nicely. For health and safety purposes, you’d want to ensure the pork meat is well cooked.
Thai Scotch Eggs
Ingredients
- 200 g pork mince
- 1 tbsp red curry paste
- 1 tsp sugar
- 1 tsp corn flour or any binding agent
- 1 egg egg white
- 1 tsp oyster sauce
- 1 tsp light soy sauce
- 1 leaf makrut (kaffir) lime leaf finely chopped
- 1 stalk lemongrass finely chopped
- 4 medium hen's eggs, I use burford browns or any quality eggs or 10 quail's eggs
- 1 cup plain flour (for pane)
- 2 medium hen's eggs (for pane)
- 100 g panko breadcrumbs
- 500 mL vegetable oil for frying
Instructions
- Start by marinating the pork mince with the seasoning, then set aside. The pork will be marinated as we tackle the eggs.
- Then make boil eggs. In a boiling water, cook your choice of eggs to a soft boil. This will take 4 minutes 30 seconds for a medium-sized hen eggs or 2 minutes for quail's eggs.
- When cooked, remove the eggs from the boiling water and immediately into the ice bath. This is to stop the cooking process from the residual heat.
- Peel the eggs then roll them into the flour.
- Divide the mince into 4 equal portions (or 10 if you're making it for quail's eggs) then encase the eggs with the red curry pork mince. Then roll each one so they're evenly coated with flour. Then repeat for the remaining eggs.
- Start to pane each eggs by dropping them in the beaten eggs, then into the breadcrumbs and set aside. Repeat for the remaining eggs.
- Heat the oil up to 160°C then fry each eggs for 6-8 minutes until golden brown.
Other selections for picnic ☀️
You’d obviously want to show up at a picnic with a few selections so I hope to be sharing more of the recipes for the picnic friendly selections as we approach the summer season so definitely keep your eyes peeled for that 👀. In the meantime, the seafood menbosha will also be a great addition to your picnic repertoire.
Did you make this recipe? Follow and tag me on @eatwithfish_. I look forward to seeing your creations. Also, don’t forget to subscribe to the newsletter and email updates for the latest recipes.
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