Wednesday, August 21, 2013

Scotch Eggs With Cornflakes Coating

I am not sure about you, but I have the habit of collecting cut out recipes from whatever resources I find... Newspapers, magazines, inserts, promo leaflets, boxes from food ingredients I buy... anything :) I have a high pile of them, the height is getting close to the stack of my recipe books LOL

With so many great recipes from other bloggers and recipe books, also my ever so long to do list, this stack of cut out most of the time untouched :) Not forever though
At times I still flip them through, especially when I need inspiration while doing my weekly plan of what to cook for the family. Yes, most of the time I plan ahead my family's meal :)

Ok, this great idea I found at the back of Kellog's corn flake box. I tried and yes it's good, real good :)

Another habit of mine - I always tick those recipes I've tried successfully LOL

What you need:

5 eggs (the picture shown in the cut out used quail eggs, I used normal eggs) - hardboiled, shells removed
200g chicken meat
2 cloves garlic, chopped
2 shallots, chopped
1/2 tsp turmeric powder (original recipe used 3g turmeric root)
5g ginger
2 pcs kaffir lime leaves, sliced
2 red bird's eye chillies, sliced (I omitted)
1 stalk spring onion, chopped
1 red chilli, finely diced (I omitted)
1 tsp plain flour + more for coating
1/2 tsp salt
pinch of white pepper
1 egg, lightly beaten
corn flakes, for coating, crushed
oil for deep frying

  1. In a food processor, process together the chicken, garlic, shallots, turmeric, ginger, kaffir lime leaves and chillies if using, until the meat develops a bounciness and elasticity
  2. Remove mixture into a bowl and stir in spring onion, plain flour, salt, pepper, combining everything thoroughly
  3. Wrap meat around whole de-shelled eggs
  4. Coat the eggs with the beaten egg, then flour, coat again with beaten egg, then coat with crushed corn flakes
  5. Deep fry the eggs til exterior is golden brown

I'm submitting this post to  Little Thumbs up (Egg) organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Yen from Eat your heart outat this post

I'm also submitting this post to Cook-Your-Books #3 hosted by Joyce from Kitchen Flavours


  1. Hi Alice,
    Wow, this looks delicious! The kids would surely go gaga over this, I myself would too!
    I used to collect recipes from newspaper cuttings and magazines too, have stopped these long time ago, but I still have them, dating back more than 20 years ago! Reluctant to dispose of them!
    Thanks for linking!

  2. Hi Alice, I made scotch eggs with thai red curry paste once but coated with panko. I would like to do another one for LTU with salmon if I have the time. They're great, aren't they?

  3. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 21, 2013 at 11:55 PM

    Oh no, this is so special and am sure this very very yummy. Will try this soon. Thanks for sharing, Alice :)

  4. Your Scotch eggs looks so special. I cook something like this before but using fish paste. Can't even finish an egg, just feel that the egg is too big to be eaten.

  5. Hi Alice, I love scotch eggs. Wanted to make it for LTU but run out of time/blog space for this month. :P Yours look so great and I love the spices that you added. Thanks for linking this to LTU!

  6. Nice to see another scotch egg submission :-) I'm sure this dish was a winner with your kids,esp with the cornflakes, right? Mmmm... yummy!

  7. Hi Alice,

    I'm also a recipes collector! Whenever I see recipes from magazines or newspapers or food packaging, I tends to stare at them :p

    I usually find the food company recipes very reliable so that you will buy their products to cook more... I can imagine these scotch eggs must be very delicious.


  8. Alice, love your scotch eggs! So lovely and brown and must be so delicious! I also like to collect recipes until it became so messy. So one day, while I was home sick, I sorted then out into clear folders. At least now it is more manageable.

  9. Yep, this looks delicious! I have made this with another version but did not take note of the ingredients, so I am not posting it.

  10. hahaha i am like you, but have since ceased this habit for my pile is stored inside a big Togoyo box and because of internet, I hardly touched those but yet unable to let go. haiz.



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