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

Eggs, porkmince seasoned to taste, breadcrumbs. If you currenlty cook it should take about 20 min tops to knock it up.

Maybe you can start a Moo Khai Thai craze.

I have seen these in Villa (Soi 33/1 Sukhumvit) made, I believe, by "Yorkies" but they don't always have them.

Patrick

Eggs, porkmince seasoned to taste, breadcrumbs. If you currenlty cook it should take about 20 min tops to knock it up.

Maybe you can start a Moo Khai Thai craze.

it does sound simple doesnt it

but.....how does it really work?

boil the eggs first

then wrap uncooked meat around the egg, and then fry? ermmmm but then we would have uncooked meat touching the outside of the white egg....and does the meat then really thouroughly cook through?

if I sound clueless, thats cos I AM clueless

will also check out villa the next time im in that neighbourhood (not very often)

Eggs, porkmince seasoned to taste, breadcrumbs. If you currenlty cook it should take about 20 min tops to knock it up.

Maybe you can start a Moo Khai Thai craze.

it does sound simple doesnt it

but.....how does it really work?

boil the eggs first

then wrap uncooked meat around the egg, and then fry? ermmmm but then we would have uncooked meat touching the outside of the white egg....and does the meat then really thouroughly cook through?

if I sound clueless, thats cos I AM clueless

will also check out villa the next time im in that neighbourhood (not very often)

It really is that easy, When you fry it you only need to fry it enough to cook the meat as the egg is done.

Meat is only 5mm or so, not long to cook. basically when the breadcrumbs look done to a nice golden brown so is the meat.

Key is to only lightly boil the egg.

So no suggestions for Bangkok?

Have you not tried the likes of Bunters Foods?

While they may not advertise them, they might be willing to make a few. If only to test a new revenue source.

Failing that, they may be able to suggest a place that DOES do them

Other than that, you could try the numerous British style restaurants/guesthouses around ?

British Pie Shop, Chequers, Witch Pie Factory etc, etc spring to mind.

Penkoprod

it does sound simple doesnt it

but.....how does it really work?

boil the eggs first

then wrap uncooked meat around the egg, and then fry? ermmmm but then we would have uncooked meat touching the outside of the white egg....and does the meat then really thouroughly cook through?

if I sound clueless, thats cos I AM clueless

will also check out villa the next time im in that neighbourhood (not very often)

The secret is...you only boil the egg until its "just" soft

That is, its still a liquid yolk.

Then, when you fry or bake the thing, once the thin layer of meat around the egg has been cooked (a matter of about 6-8 minutes) the egg, protected from the main heat of the oil by the meat and breadcrumbs, continues being "boiled" until it is whats called "hard boiled" if that makes sense.

Penkoprod

PS

Lets hope no one mentions Gala Pie !!!!!

Edited February 22, 201214 yr by Penkoprod

Bunters food?

apart from being hopeless with cooking, Im also quite clueless around bangkok it seems. dont know any of those places you mentioned

Bunters food?

apart from being hopeless with cooking, Im also quite clueless around bangkok it seems. dont know any of those places you mentioned

What are your Google skills like, then?

http://expatdirectory.telegraph.co.uk/thailand/bangkok/british-pie-shop4/
http://www.facebook.com/photo.php?fbid=140701486023922&set=a.140701346023936.31502.140073709420033&type=1&theater
http://maps.google.com/maps?daddr=13.718546,100.548438
http://www.chequersbangkok.com/p3.htm
http://bk.asia-city.com/restaurants/bangkok-restaurant-reviews/witch-pie-factory
http://www.buntersfoodsbkk.com/index.html

Penkoprod

haha

i prefer the personal interaction and personal guidance from my anonymous (hopefully not imaginary!) friends

Get a pack of your favourite sausages and de-skin them. Depending on the size of the egg you need around 150-200g of meat per egg.In the UK a pack of sausages would be 800g so you should get 4-5 finished scotch eggs. Add around 3/4 of a cup of fresh breadcrumbs, mix well. Divide the mixture into 3 (if you are making 4 scotch eggs) or 4 if you are making 5. Take a good pinch out of each and return the pinch into the bowl. Pat each mixture out on an oiled surface until they are around 5-6" in diameter. Cut 4 or 5 wedges out of the patty so when you bring the meat up you do not get huge overlaps. Return the meat from the wedges into the bowl. For HP sauce lovers, spead a very thin layer of sauce onto the star shaped patty, place the boiled egg in the centre and pull all the fingers up. Smooth out the joins until you are sure the egg is sealed. With the wedge shaped offcuts and the pinch from each mixture there should be enough to form the final scotch egg. Because they were formed on oil you don't need eggwash so roll each one well in dry breadcrumbs. Fry in plenty of oil at 160C for 8-10 minutes or until golden brown.

Great beach food. I like them cold usually but a beach vendor will be happy to heat them up for you for 10 or 20 Baht. Give the vendor half of one and you will find that they love them.

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

I had a couple of boiled eggs and toas for breakfast and have survived on a diet of beer ever since.

Soi 8 pub eh? Going upmarket aren't we!!

Scotch eggs? but I was going to bring a couple of Scotch pies for us to enjoy....?

Nothing wrong with those choccies btw...all you had to do was change the Best Before date and no one any the wiser...

Maybe Mig should take baby steps and start with a deep fried mars bar?

Yorkies ones are horrible. Their pies are nice though.

I make my own. The best ones are the ones when the yolk is still runny, like a soft boiled egg. Bit more difficult to make but worth every minute.

I hear offers of home cooked scotch eggs

do I do I

Soi 8 pub eh? Going upmarket aren't we!!

up market would be 250 baht for boiled eggs

Scotch eggs? but I was going to bring a couple of Scotch pies for us to enjoy....?

more promises

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?

Khai luk-keoy is one of my favorite Thai dishes. I love serving it to visiting businessmen who are usually surprised that this is Thai food.

A scotch egg, though, is quite a bit different. Quite good, though, but still very different.

ohhh not suggesting they taste the same

but they seem to have somewhat of a similar concept

boiled egg that is then fried

served with a sauce

no meat in the thai version ofcourse...and with a sweet n sour sauce

Never made them before, but this guy's recipes are normally quite reliable.

kai luk koei (Son-in-Law's Eggs)

This dish is traditionally made from quail's eggs, and the name is an alliterative euphemism. The story goes that is a young man is being less than kind to his wife, and then on a regular visit to his mother-in-law, she will give him a salutory reminder that his behaviour has been noted by serving this dish. The message is plain, straighten up and fly right, or his wedding tackle will take the place of the similarly sized eggs in a dish of kai luk koei.

555.

Edited February 25, 201214 yr by NanaFoods

I saw packaged ones in villa the other week. Didn't get it cos it didn't look appealing at all! Nothing like what u posted katana

Looked very dry and uninviting. They were individually wrapped in plastic.

I know I know. After all the hype. And all the craving I had. Lol

I have had the Mughal style one though. I think. Well not exactly the same.

They're dry looking because they are coated in a crust of breadcrumbs.

Bite through that and you will get to the more succulent parts of it. The pork, followed by the egg.

Just get them, and then get them down your neck !!!!

You know it makes sense

Just get the one for now, and see if you like them

and why is it that I never saw scotch eggs in Scotland?...but then, I never saw burritos in Mexico City...mebbe gotta quit the vodka and the lonely hotel rooms and get out more often...' si me puede preparar un cheeseburger, por favor?...'

and why is it that I never saw scotch eggs in Scotland?...but then, I never saw burritos in Mexico City...mebbe gotta quit the vodka and the lonely hotel rooms and get out more often...' si me puede preparar un cheeseburger, por favor?...'

Cause they aint a Scottish egg. It takes its name from the VERB........"to scotch" meaning to cut or score

The present day one was a recipe from Fortnum and Masons. But the original recipe comes from India.

and why is it that I never saw scotch eggs in Scotland?...but then, I never saw burritos in Mexico City...mebbe gotta quit the vodka and the lonely hotel rooms and get out more often...' si me puede preparar un cheeseburger, por favor?...'

Cause they aint a Scottish egg. It takes its name from the VERB........"to scotch" meaning to cut or score

The present day one was a recipe from Fortnum and Masons. But the original recipe comes from India.

Absolutely correct. Nice cheap fillings for a picnic.

Mughal prior to India I think.....

And here I was thinking it might get me in a certain scots good books if I can claim I've tried some Scottish food

Especially considering the other options such as black pudding or whatever.

Scary stuff mostly

Not unlike some scots actually

and why is it that I never saw scotch eggs in Scotland?...but then, I never saw burritos in Mexico City...mebbe gotta quit the vodka and the lonely hotel rooms and get out more often...' si me puede preparar un cheeseburger, por favor?...'

Cause they aint a Scottish egg. It takes its name from the VERB........"to scotch" meaning to cut or score

The present day one was a recipe from Fortnum and Masons. But the original recipe comes from India.

egad...now I gots scotch eggs all over me face...an' I gots a dictionary an' everything...

do they have eggies in India?...then I shall have a chapati and scrambled egg taco, please ta....

(in arabland the indians would prepare a burrito-like item called kubbus which was an omelette with chiles wrapped in arabic bread...quite tasty fer lunch at site...)

Edited March 11, 201214 yr by tutsiwarrior

Mughal prior to India I think.....

And here I was thinking it might get me in a certain scots good books if I can claim I've tried some Scottish food

Especially considering the other options such as black pudding or whatever.

Scary stuff mostly

Not unlike some scots actually

S'no fair. <sniff>

Mughal prior to India I think.....

And here I was thinking it might get me in a certain scots good books if I can claim I've tried some Scottish food

Especially considering the other options such as black pudding or whatever.

Scary stuff mostly

Not unlike some scots actually

You could always try a deep fried Mars Bar.

Would that be Scottish?

I'm trying to acquire the taste haha