MiG16 Posted February 20, 2012 Share Posted February 20, 2012 Ive never tried it before, but just saw some pics and they Iook quite appeaIing [in fact I now have a craving haha can we crave for something we have not tried??] so those in the know - what can i expect? wiII it be bIand? im thai so used to everything being spicy is the sausage used a specific type? or any sausage can be used? is it served with some kind of sauce? kinda pasta sauce type I mean, not ketchup or chiIi sauce I dont pIan to make it myseIf wiII try in a restaurant first and then see if I can get Mom to attempt to make them what eggs do they tend to use for this dish? chicken? duck? quaiI? thanks everyone Link to comment Share on other sites More sharing options...
onionluke Posted February 20, 2012 Share Posted February 20, 2012 it is a boiled egg wrapped in sauasge meat (sour?), then coated again in breadcrumbs and , er deep fried , please see Pizza Scottish . Link to comment Share on other sites More sharing options...
lovelaos Posted February 20, 2012 Share Posted February 20, 2012 If you manage to make them properly and sell them in Thailand/Asia. I will buy a lorryload off you. Boiled chicken egg. Eat cold with salad cream. Link to comment Share on other sites More sharing options...
cardholder Posted February 20, 2012 Share Posted February 20, 2012 Ican recommend the scotch eggs from Western Wholesale Meats in Soi Chaiyapruk 2 1 Link to comment Share on other sites More sharing options...
MiG16 Posted February 20, 2012 Author Share Posted February 20, 2012 yes I googIed and it said boiIed eggs in sausage the picture Iooks a IittIe Iike the thai 'khai Iuk-keoy' which is basicaIIy boiIed egg that is then deep fried [just so the outside is brown and a bit crispy], served in tamarind and paIm sugar sauce the scotch version has meat added to it, and someone said breadcrumbs, that means you deep fry it too? i think I might have had something simiIar then it wiII come to me - something Mom used to make when I was a teeny tiny toddIer PS cardhoIder - where is chaiyapruk 2? Link to comment Share on other sites More sharing options...
MiG16 Posted February 20, 2012 Author Share Posted February 20, 2012 it is a boiled egg wrapped in sauasge meat (sour?), then coated again in breadcrumbs and , er deep fried , please see Pizza Scottish . thats why I ask what sausage do they tend to use for this dish? theres so many variety - the spicy type chorizo? the german types? I dont know what traditionaI scottish sausages are Iike, so trying to get a sense of what sort of fIavours I can expect what sort of meaI wouId you eat this at? a heavy snack? big breakfast? Iunch with no other carbs needed? edit to add that the more I taIk about it, the more yummy it is sounding!! hope Im not over-buiIding my expectation Link to comment Share on other sites More sharing options...
stoneyboy Posted February 20, 2012 Share Posted February 20, 2012 it is a boiled egg wrapped in sauasge meat (sour?), then coated again in breadcrumbs and , er deep fried , please see Pizza Scottish . thats why I ask what sausage do they tend to use for this dish? theres so many variety - the spicy type chorizo? the german types? I dont know what traditionaI scottish sausages are Iike, so trying to get a sense of what sort of fIavours I can expect what sort of meaI wouId you eat this at? a heavy snack? big breakfast? Iunch with no other carbs needed? edit to add that the more I taIk about it, the more yummy it is sounding!! hope Im not over-buiIding my expectation Usually pork sausage meat seasoned with a little black pepper and salt,a few other things to hold it all together,served as a snack mainly found at birthday parties,Xmas parties and in the school packed lunch,coming in large size and mini. Link to comment Share on other sites More sharing options...
onionluke Posted February 20, 2012 Share Posted February 20, 2012 it is a boiled egg wrapped in sauasge meat (sour?), then coated again in breadcrumbs and , er deep fried , please see Pizza Scottish . thats why I ask what sausage do they tend to use for this dish? theres so many variety - the spicy type chorizo? the german types? I dont know what traditionaI scottish sausages are Iike, so trying to get a sense of what sort of fIavours I can expect what sort of meaI wouId you eat this at? a heavy snack? big breakfast? Iunch with no other carbs needed? edit to add that the more I taIk about it, the more yummy it is sounding!! hope Im not over-buiIding my expectation I would say any old sausage . I like the idea of a sour garlic or spicy sour , but when I made this recipe at my home economics class circa 1980 it was only seasoned pork mince and boiled egg . Chorizo was a Scots lads unknown luxury . Link to comment Share on other sites More sharing options...
MiG16 Posted February 20, 2012 Author Share Posted February 20, 2012 coming in large size and mini. stoneyboy - does that mean different types of eggs are used? after Ive tried the scottish version from shop or pub somewhere then wiII think about modifications i imagine they are usuaIIy made with chicken egg, but I Iove Iove Iove quaiI eggs in savoury dishes [have substituted in thai dishes such as 'khai pha-Io' and it worked reaIIy weII so that wouId be my aIternative recipe I shaII be on a quest suggestions weIcome! Link to comment Share on other sites More sharing options...
Penkoprod Posted February 20, 2012 Share Posted February 20, 2012 coming in large size and mini. stoneyboy - does that mean different types of eggs are used? after Ive tried the scottish version from shop or pub somewhere then wiII think about modifications i imagine they are usuaIIy made with chicken egg, but I Iove Iove Iove quaiI eggs in savoury dishes [have substituted in thai dishes such as 'khai pha-Io' and it worked reaIIy weII so that wouId be my aIternative recipe I shaII be on a quest suggestions weIcome! Firstly, these AREN'T Scottish in origin. They originate in the Middle East/Indian subcontinent. The word "Scotch" being the VERB Heres a recipe for "Nargis Kebabs" All the way from India: Ingredients (makes 4) 5 free-range eggs, plus 1 egg yolk 250g minced beef or lamb 2 garlic cloves, peeled, crushed 2.5cm/1in piece root ginger, peeled, grated ½ tsp ground coriander ½ tsp ground cumin ½ tsp chilli powder ¼ tsp ground cloves 1 tbsp cornflour salt 2 tbsp flour 2 tbsp sesame seeds vegetable oil for shallow frying Method 7. Bring a large pan of water to the boil and cook 4 of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and cool under cold running water (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining egg in a bowl and set aside. 8. In a bowl, mix together the minced beef, garlic, ginger, spices, cornflour and egg yolk until well combined. Season, to taste, with salt. 9. Divide the beef mixture evenly into 4 portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. 10. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the sesame seeds. 11. Half-fill a frying pan with the vegetable oil and heat until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the nargis kebabs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. I would think the quails egg would be a bit too fiddly, and small to use in a scotch egg, tbh. But i bet it would taste great !!!!! Penkoprod Link to comment Share on other sites More sharing options...
endure Posted February 20, 2012 Share Posted February 20, 2012 yes I googIed and it said boiIed eggs in sausage the picture Iooks a IittIe Iike the thai 'khai Iuk-keoy' which is basicaIIy boiIed egg that is then deep fried [just so the outside is brown and a bit crispy], served in tamarind and paIm sugar sauce Is that 'mother-in-laws eggs'? If so Scotch Eggs are nothing like them. Link to comment Share on other sites More sharing options...
onionluke Posted February 20, 2012 Share Posted February 20, 2012 yes I googIed and it said boiIed eggs in sausage the picture Iooks a IittIe Iike the thai 'khai Iuk-keoy' which is basicaIIy boiIed egg that is then deep fried [just so the outside is brown and a bit crispy], served in tamarind and paIm sugar sauce Is that 'mother-in-laws eggs'? If so Scotch Eggs are nothing like them. Dare anyone scotch yer egg mindedness >? LOL Link to comment Share on other sites More sharing options...
NanaFoods Posted February 20, 2012 Share Posted February 20, 2012 (edited) Scotch Eggs ------------------ Mini - Made with quail eggs (and appear to be covered in bird seed) -------------------- made with Cumberland sausage. Edited February 20, 2012 by NanaFoods Link to comment Share on other sites More sharing options...
NanaFoods Posted February 20, 2012 Share Posted February 20, 2012 coming in large size and mini. stoneyboy - does that mean different types of eggs are used? after Ive tried the scottish version from shop or pub somewhere then wiII think about modifications i imagine they are usuaIIy made with chicken egg, but I Iove Iove Iove quaiI eggs in savoury dishes [have substituted in thai dishes such as 'khai pha-Io' and it worked reaIIy weII so that wouId be my aIternative recipe I shaII be on a quest suggestions weIcome! Firstly, these AREN'T Scottish in origin. They originate in the Middle East/Indian subcontinent. The word "Scotch" being the VERB Heres a recipe for "Nargis Kebabs" All the way from India: Ingredients (makes 4) 5 free-range eggs, plus 1 egg yolk 250g minced beef or lamb 2 garlic cloves, peeled, crushed 2.5cm/1in piece root ginger, peeled, grated ½ tsp ground coriander ½ tsp ground cumin ½ tsp chilli powder ¼ tsp ground cloves 1 tbsp cornflour salt 2 tbsp flour 2 tbsp sesame seeds vegetable oil for shallow frying Method 7. Bring a large pan of water to the boil and cook 4 of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and cool under cold running water (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining egg in a bowl and set aside. 8. In a bowl, mix together the minced beef, garlic, ginger, spices, cornflour and egg yolk until well combined. Season, to taste, with salt. 9. Divide the beef mixture evenly into 4 portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. 10. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the sesame seeds. 11. Half-fill a frying pan with the vegetable oil and heat until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the nargis kebabs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. I would think the quails egg would be a bit too fiddly, and small to use in a scotch egg, tbh. But i bet it would taste great !!!!! Penkoprod Nargisi Kofta....not kebabs... the ones I make include a curry gravy that is thickened with ground cashew. Link to comment Share on other sites More sharing options...
Penkoprod Posted February 20, 2012 Share Posted February 20, 2012 In the UK they are sometimes called Kebabs More or less the same result, though Link to comment Share on other sites More sharing options...
NanaFoods Posted February 20, 2012 Share Posted February 20, 2012 In the UK they are sometimes called Kebabs Interesting. We yanks pretty much think of kebabs as being something on a skewer. In the MidEast, "kebab" seems to mean "chunks of meat" - which can be on or off skewers, grilled, stewed (no skewers), roasted, etc. Kofta (Indian) or Kafta (Arabic) means "ball" essentially, whether meat, paneer, lentils, chickpeas, etc... More or less the same result, though Indeed. ...And according to wikipedia "Scotch Eggs" Origin The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738,[1][2] but they may have been inspired by the Moghul dish nargisi kofta ("Narcissus meatballs").[3] The earliest printed recipe is the 1809 edition of Mrs. Rundell's A New System of Domestic Cookery. Mrs. Rundell - and later 19th-century authors - served them hot, with gravy.[4] Link to comment Share on other sites More sharing options...
handydog Posted February 20, 2012 Share Posted February 20, 2012 http://allrecipes.com.au/recipe/5090/scotch-eggs.aspx Link to comment Share on other sites More sharing options...
MiG16 Posted February 20, 2012 Author Share Posted February 20, 2012 Nanafoods Those pics look yummy And from the pics I now think the original chicken eggs ones look more appealing than the quail eggs ones. (more solid and substantial). Hey I'm a woman, I'm allowed to change my mind!! So where's the best place to find them in Bkk? (and yes now I remember where I had something similar as a kid - it was the Indian curry version. Hencewhy I asked if it's served with any kind of pasta-ish sauce) Link to comment Share on other sites More sharing options...
MiG16 Posted February 20, 2012 Author Share Posted February 20, 2012 yes I googIed and it said boiIed eggs in sausage the picture Iooks a IittIe Iike the thai 'khai Iuk-keoy' which is basicaIIy boiIed egg that is then deep fried [just so the outside is brown and a bit crispy], served in tamarind and paIm sugar sauce Is that 'mother-in-laws eggs'? If so Scotch Eggs are nothing like them. Son in law egg And yes those are sweet- ish Thanks to everyone that posted recipes. I maybe able to sell them even before I've managed to taste the thing. Haha. Already have a buyer Link to comment Share on other sites More sharing options...
monsieurhappy Posted February 21, 2012 Share Posted February 21, 2012 There's only one sauce to put on a Scotch egg and that's HP ! 1 Link to comment Share on other sites More sharing options...
cardholder Posted February 21, 2012 Share Posted February 21, 2012 yes I googIed and it said boiIed eggs in sausage the picture Iooks a IittIe Iike the thai 'khai Iuk-keoy' which is basicaIIy boiIed egg that is then deep fried [just so the outside is brown and a bit crispy], served in tamarind and paIm sugar sauce the scotch version has meat added to it, and someone said breadcrumbs, that means you deep fry it too? i think I might have had something simiIar then it wiII come to me - something Mom used to make when I was a teeny tiny toddIer PS cardhoIder - where is chaiyapruk 2? Sorry - Chaiyapruk 2 is in Pattaya/Jomtien. Off the Sukamvit Road(heading to Sattahip) to the left after Makro and Aquarium Link to comment Share on other sites More sharing options...
gennisis Posted February 21, 2012 Share Posted February 21, 2012 In the UK they are sometimes called Kebabs More or less the same result, though Well,I lived in UK for 65 years and I never heard or saw a Scotch Egg called a Kebab..A Kebab is on a stick or screwer so maybe your "kebab' is a Scotch Egg Lollipop?? 1 Link to comment Share on other sites More sharing options...
Penkoprod Posted February 21, 2012 Share Posted February 21, 2012 In the UK they are sometimes called Kebabs More or less the same result, though Well,I lived in UK for 65 years and I never heard or saw a Scotch Egg called a Kebab..A Kebab is on a stick or screwer so maybe your "kebab' is a Scotch Egg Lollipop?? Well, heres another link to a recipe for a dish called "Nargasi Kebab" with pic. http://www.evernewrecipes.com/barbeque-recipes/nargasi-kebab-recipe.html And one from the BBC: http://www.bbc.co.uk/food/recipes/nargiskebabs_93344 Link to comment Share on other sites More sharing options...
wayned Posted February 21, 2012 Share Posted February 21, 2012 I'm American and have travelled quite a bit on business. The best ever sctoch egss that I have ever had are not "hardboiled". They are soft boiled and served hot ritght out of the fryer, When you cut into then the soft yolk of the egg envelopes the sausage and whatever it is presented on. I've tried making them myself but ended up with a egg and sausage stir fry, still tasted good, but not a scotch egg! Link to comment Share on other sites More sharing options...
Penkoprod Posted February 21, 2012 Share Posted February 21, 2012 I'm American and have travelled quite a bit on business. The best ever sctoch egss that I have ever had are not "hardboiled". They are soft boiled and served hot ritght out of the fryer, When you cut into then the soft yolk of the egg envelopes the sausage and whatever it is presented on. I've tried making them myself but ended up with a egg and sausage stir fry, still tasted good, but not a scotch egg! As you say, there are a few variants to the dish. The "runny yolk" one being a good one I've also heard of them being put in an oven and roasted for 30 mins, instead of being fried (with just a light brushing of oil to the top of them) Link to comment Share on other sites More sharing options...
MiG16 Posted February 21, 2012 Author Share Posted February 21, 2012 So no suggestions for Bangkok? Link to comment Share on other sites More sharing options...
smokie36 Posted February 21, 2012 Share Posted February 21, 2012 I'm not keen but serve 'em up with mustard mayonnaise and they are just about bearable. Bangkok? I wouldn't travel to Coatbridge for this. Now if it were a white pudding supper....! Link to comment Share on other sites More sharing options...
NanaFoods Posted February 21, 2012 Share Posted February 21, 2012 Nanafoods Those pics look yummy And from the pics I now think the original chicken eggs ones look more appealing than the quail eggs ones. (more solid and substantial). Hey I'm a woman, I'm allowed to change my mind!! So where's the best place to find them in Bkk? (and yes now I remember where I had something similar as a kid - it was the Indian curry version. Hencewhy I asked if it's served with any kind of pasta-ish sauce) I agree with you, based on the pic I posted, that the quail egg minis dont look particularly appetizing - especially the birdseed coating!! I imagine a std breadcrumb coating would make them more appealing. As for BKK.... no idea... I live upcountry. Anything beyond mu gratiem, phad graprao or gui-tiew I have to cook myself. However, these Scotch Eggs do not look very difficult to make. If you can boil an egg, the hardest part would be to find or make the sausage. I have been using this method for making Perfect Boiled Eggs since I stumbled across this article. For the Cumberland sausage covered eggs variation - see attached recipe. English Cumberland.pdf 1 Link to comment Share on other sites More sharing options...
wayned Posted February 21, 2012 Share Posted February 21, 2012 Soi 8 Pub and Restaurant has them. Hard boiled type served cold, 90 baht. Link to comment Share on other sites More sharing options...
MiG16 Posted February 22, 2012 Author Share Posted February 22, 2012 thanks wayned theres another place that has the dish for THB 250 i wasnt planning on spending 250 baht for a couple of boiled eggs, no matter how good they look HAHA so....maybe if a certain scot wants to take me to this soi 8 pub when he delivers proper chocolates that are not expiring Link to comment Share on other sites More sharing options...
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