Thai-style scotch eggs


  • 4 eggs
  • 600 g sausage meat
  • 2 tablespoon(s) mustard
  • 15 leaves of chopped purple shiso
  • 10 leaves of ngo gai
  • 1 l of neutral oil
  • 400 g of flour
  • 400g panko


  1. Mix the sausage meat, mustard and chopped herbs.

  2. Spread the sausage meat on a work surface on cling film. Cook the eggs for 3 minutes in a pan of boiling water, then peel them carefully.

  3. Place each egg in the middle of the stuffing and roll them delicately using the plastic wrap which you then remove.

  4. Heat the oil to 180°C in a saucepan. Roll the eggs in the flour, then the panko, before immersing them in the oil for 3 minutes.

  5. When the scotch eggs are golden brown, remove them from the oil with a slotted spoon.

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