International (Thai Style) Scotch Eggs

This was originally going to be “Thai Style Scotch Eggs”. I had a hankering for Scotch Eggs and wanted to do something different. My idea was to use chicken and classic Thai aromatics for the casing. To write this, I thought I should find out about the origins of Scotch Eggs and try to find some Scottish linkage to Thailand. Then I could have written something witty to wrap my Scottish story in a Thai literary casing. So I did my research on Scotch Eggs and fell at the first hurdle.

Depending upon who you believe (Don’t believe me), Scotch Eggs are of North African, Yorkshire (England) or Indian origin. The Yorkshire story reads best of those I could find. But, I could find little Thai linkage with Yorkshire. Interestingly, the original casing was fish paste. The Indian egg recipe involved a paste of cooked mutton and spices and the North African version didn’t appeal much, being a wrapping of putrefied meat studded with cloves.

With my desk research done, it was off to the shops for my International Scotch Eggs ingredients for eight eggs.

Ingredients

  • 12 medium free range eggs
  • 16 boneless, skinless chicken thighs (free range, top quality)
  • 3 or 4 stalks of lemongrass
  • 4 cloves of garlic
  • 5cm/2” piece of ginger
  • 2 red chillis
  • 1 tablespoon of soy sauce
  • Half tablespoon of fish sauce
  • A handful of fresh coriander
  • A teaspoon of ground black pepper
  • A teaspoon of salt
  • Plenty of panko breadcrumbs
  • Oil for deep frying

Chop finely or mince the chicken meat. My ancient (nearly as old as Scotch Eggs) Kenwood refused to mince the meat so I resorted to a food processor.

Don’t overdo the slicing or you will end up with a sludge.

Roughly chop the ginger, garlic, lemongrass and chillis. Add them and the fish sauce, soy, coriander, salt and pepper to a blender. Blitz to a fine paste.

With these ingredients, I think I’m OK calling this Thai style.

Add the paste to the chicken and combine by hand. Add as much cornflower as is needed to make the mixture very clawing.

I needed about half a tablespoon of cornflour to combine this mixture.

Boil eight of the eggs as follows. Bring a large saucepan of water to a boil. Add the eggs and simmer for six minutes. Pour off the boiling water and replace with plenty of cold water. Leave the eggs to cool completely.

Peel the eggs. If, like me, you are a less than proficient egg peeler, boil a couple of spares.

Take a small piece of the chicken mixture and fry it in a little oil. Taste it. If you want to, now is the time to adjust the seasoning.

Wrap each of the boiled eggs in chicken mixture. Beat the remaining eggs in a little water and pour onto a large plate. Put the panko on an adjacent plate.

This is the tricky bit. Don’t crush the egg.

Bring the “oil for deep frying” up to 180°C. Roll one of the eggs on the egg wash. Roll it in the breadcrumbs. Roll it in the wash again. Roll it in the breadcrumbs again.

You will need a bit of a production line here. It’s hard to not make a big mess.

Gently lower it into the hot oil. Repeat with another egg.

I managed to burn my fingers three times doing this. Be careful.

Cook until at least deep golden brown on the outside. The cooking time will depend upon the thickness of the chicken mix. Err on the side of caution. Don’t blame me if you undercook the chicken!

A great idea for keeping them warm and draining some of the oil.

Repeat the process until all the eggs are cooked. Keep the cooked eggs warm, on kitchen paper, in the oven (I used a muffin tray to support mine).

A nice gooey egg is important in my opinion.

Serve with a green salad and some sweet chilli sauce. I added some pickled mango. These may offend some “purists” who believe one must use pork sausage meat. But, my research pretty well proves that (almost) anything goes. These were delicious. Go international and try my Thai Style Scotch Eggs.

Written by
Latest comments
  • You have a winner on your hands there – they’ll be selling them in Fortnum and Mason 😉

  • No messing there! I’ve never made them, but you sir are giving me ideas!

      • That sounds brilliant! I love the idea! Yes, quail eggs can break your heart, I used to do “toadstools” with quails eggs and cherry tomatoes, great fun but man…

  • I learned to make Scotch eggs in school. It left me scarred for life, unable to look the little darlings in the eye. Yours *look* delicious, but I suspect that”s close as I’ll get to reconciliation…

      • Often the memory of food has a special lustre to do with who, when and where…. The kitchen is coming along well, and I’ve started to move stuff in slowly: bakeware, 30L stockpot, breadmaker, all that stuff you don’t use every week. It’s the bathroom’s turn at the weekend, though, with extensive grovelling on the floor. O joy.

          • This is my 5th kitchen makeover (serial renovator…), so I knew what to expect, but this has been one of the most radical. It will be worth it, you’ll wonder why you waited when it’s done. It’s a massive morale boost, too, a pleasant, spacious place to hold forth in the kitchen!

  • This looks really great, a good project for a rainy day.

  • Those look fantastic! I can never get my yolks that deliciously runny without egg disasters at the construction end. I’ll have to keep trying.

  • And I always thought these were a quintessential British food ! Used to go Sunday sailing in the dim distant past and these were my usual contribution to the lunchtime feast in some sunny secluded bay. Not that I ever got my yolks as perfect as yours. Indian-style makes sense but quite seriously like your imaginative bit of Chinese, bit of Thai variation . . . . another Bofin recipe being pinned in my kitchen to take to some weekend gathering of the ‘bring a plate’ variety 🙂 !

  • Hi, Conor, love reading your blog.I am from Lancashire and a great combo for a Scotch egg is black pudding and minced shoulder pork. My kenwood chef a701a had a problem with chicken thighs. Had to put it through the large screen first then the smaller one. Cheers, Carl

    ,

  • Sounds great, Conor. Perfect yolks, too!

  • Thought of you and this post last night watching the British Professional Masterchef ‘skills’ round: task to make two deep-fried scotch eggs using quail eggs and beef, lard etc still in pieces – serve with dressed salad: all to be done in 15 minutes 🙂 ! Learned quite a few ‘tricks’ including putting vinegar into egg boiling water . . . yes, silly me . . .

  • Hi Conor,

    What would you say your chicken thighs weighed? I’m looking to scale/adapt your recipe for a chicken or turkey burger mixture.

    BTW – I’ve made smoked salmon Scotch quail eggs and it was dead easy! Buy the eggs already cooked and shelled 😁

  • I’ve seldom met a Scotch egg I didn’t like. Why not Thai?

  • Thank you! Both for the weight and for being impressed by my circumvention of the culinary arts 😝

  • I have only had a Scotch egg once, and have been meaning to make them for decades! I have gotta say that the one I had looked nothing like your glorious feast!! 🙂

      • Oh my gosh, it seems it’s about ALL I do these days…but honestly, sometimes I make several things in a row that turn out pretty good and I’m too ADD to save a couple posts back for those times when I have nothing to post, lol!!

  • I love scotch eggs and your version takes them to a whole new level. These will work well with my husbands new diet – all I need to do is swap out the cornflour for coconut or almond flour ….delicious Conor!

  • I’ve only had Scotch eggs once and the yolk was well done…I thought that is the way they should be. Now I know differently. Your international version sounds delicious.

  • I have never made my own Scotch eggs and I have never had any like these, they sound absolutely delicious! 🙂

Join the conversation, you know you want to....

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: