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Thread: Thai style Scotch Eggs

  1. #1
    Not very good at this!

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    Thai style Scotch Eggs

    Well I tried them and enjoyed them so here you are, and sorry in advance for the vague measurements.

    2 soft boiled eggs

    approx 300g raw chicken pieces

    1 spring onion
    1 clove garlic
    1 inch root ginger
    1 inch lemongrass
    1/2 chilli

    1 tbspn oatbran

    I blitzed the onion, garlic, ginger, lemongrass and ginger until finely chopped.

    I then added the chicken pieces and blitzed it all together until the meat was finely minced.

    I divided the mince into two and shaped each portion around a peeled egg; then rolled each ball in oatbran.

    Baked at 180 for about 35 minutes until browned. I ate one hot and one cold.

    You could leave out the spices.
    Dimage and msajuma like this.

  2. #2
    Goat herder(ess)

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    You are such a great cook, missus! Thanks for the recipe! :-)

  3. #3
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    Ooo thanks for the bump on this one, a definate try. I'm a lazy so and so thou and when making normal scotch eggs I do them as a flat burger style and cook in frying pan. Mix meat ingredients and place on a piece of clingfilm, fold over another piece of clingfilm and flatten meat out into a large rectangle.

    Slice eggs, lay on one half of the neat. using the cling to help, fold over the other half, make sure edges sealed. Sprinkle oatbran over the top. Place fry pan over top of the flat egg mix flip it up so its now face down on the pan, spring 'new' top with oatbran. Fry for about 15-20 min each side, or until you can clearly see its cooked.

    i use turkey mince for this too, it stays stuck together better LOL
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