How to Make Thai Scotch Quail Eggs in Edible Nests

Three Parts:Cook the eggsPrepare the edible nestPrepare the Scotch eggs

Scotch eggs are a lunchbox staple from way back, essentially a breakfast in a single package: sausage meat wrapped around an egg and coated with breadcrumbs, then fried.


This is a sophisticated version that fuses Thai flavours with that brilliant old-school practicality.

Ingredients

For the Scotch eggs

  • 4 eggs
  • 200g minced (ground) meat (any kind)
    • or: 100g raw (green) prawns + 100g minced pork
  • 1 egg yolk
  • 1 clove garlic
  • 1 teaspoon red curry paste
  • fish sauce
  • 3 kaffir lime leaves
  • salt
  • pepper
  • 1 egg, beaten
  • breadcrumbs

For the "nest"

  • rice noodles
  • carrot
  • papaya
  • cabbage
  • fresh coriander
  • fish sauce
  • lime juice

Part 1
Cook the eggs

  1. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 1
    1
    Add salt to a pot of water and bring to a boil. The water should taste slightly salty - not seawater salty.
  2. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 2
    2
    Gently lower the eggs into the boiling water. Cook for 6 minutes and 20 seconds.
  3. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 3
    3
    Remove the eggs and plunge them into cold water for a few minutes.
  4. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 4
    4
    Gently peel the eggs by cracking the shells and using the edge of your thumb to flake off the shell. Start at the bottom, and try to get under and remove the thin membrane.
  5. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 5
    5
    Chill the peeled eggs while you work on the rest of the dish.

Part 2
Prepare the edible nest

  1. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 6
    1
    Cook a handful of rice noodles and rinse with cold water.
  2. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 7
    2
    Grate together carrot, green papaya and cabbage (use a julienne peeler or a fine grater). Add to the noodles.
  3. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 8
    3
    Mix with some fresh coriander and dress with a generous splash of fish sauce and the juice of a lime (to taste).
  4. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 9
    4
    Spin this colourful julienne mix of fruit, veg, and noodles into a nest salad to support the egg.

Part 3
Prepare the Scotch eggs

  1. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 10
    1
    Select a type of mince. Pork and prawn is an excellent mixture, but you can use chicken, beef, traditional sausage meat, whatever you like. You don't need much, just enough to coat the eggs.
  2. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 11
    2
    Combine the meat, 1 egg yolk, 1 clove of garlic, 1 large teaspoon of red curry paste, a splash of fish sauce, 3 kaffir lime leaves, and a good crack of salt and pepper. Blend until smooth.
  3. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 12
    3
    Cover the chilled eggs evenly with the meat mixture, then dip into beaten egg and roll in breadcrumbs. (Panko or Japanese breadcrumbs are good for texture). Try to maintain a good egg shape.
  4. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 13
    4
    Deep-fry the eggs in oil for about 90 seconds or until the meat layer is cooked through.
  5. Image titled Make Thai Scotch Quail Eggs in Edible Nests Step 14
    5
    Place each egg in a nest and serve.
  6. Image titled Make Thai Scotch Quail Eggs in Edible Nests Final
    6
    Finished.

Tips

  • To make cooking your eggs easier, place them in a clean stocking or plastic net (like the ones some fruits and vegetables are packaged in). This way can put them in and take them out of the boiling water all at once.
  • For a petite starter, you can make these Scotch eggs using quail eggs instead. Cook the quail eggs for exactly 2 minutes.


Article Info

Categories: Breakfast | Eggs and Dairy