Thai Egg Baskets
Thai Egg Baskets
Get your steady hands ready for this recipe. This is one of the trickier recipes I have ever written for you guys to make. These Thai Egg Baskets, are complex. But still please have a go, so bloody nice when you finish them as I think you’ll agree from the photo.
This is a Thai recipe, that I have messed about with a bit. In Thailand they’ll have a special dispenser that is cone shaped to draw out the egg basket criss cross. I simply used an oil dispenser as that worked a dream to create my Thai Egg Baskets.
I made 4 big Thai Egg Baskets for my gang with the following ingredients, and had just about enough left over to make one more. So as a main course dish, this will comfortably be enough for 4, or if making this as a starter you’ll easily get 8 from these ingredients;
- 4 roughly chopped coriander roots (buy the Chinese parsley at your supermarket to get the roots on still);
- 3 cloves of roughly chopped garlic;
- A good pinch of cracked black pepper;
- A good pinch of sea salt;
- 2 roughly chopped small red onions;
- 3-400g of minced pork, or chicken – or even a mix of the both;
- 5 tablespoons of crushed up roasted peanuts;
- 1 tablespoon of palm sugar or equivalent (brown sugar);
- 1-2 tablespoons of fish sauce (to your personal taste); and
- 1-2 teaspoons of lime juice.
- 6 beaten eggs;
- 2 teaspoons of fish sauce in to the beaten egg mix;
- A handful of chopped coriander and some sliced red chilli for garnish.
- In a pestle and mortar bash up the garlic, coriander roots, pepper and salt. You want to bash that to a paste. You’ll smell this immediately as you bash it – this is going to be good, believe me;
- Heat up your wok, splash in some oil and add in the paste you just made. Now fry this off very briefly just to release the fragrance;
- Add in the meat, and the onions and fry off until the meat is cooked through;
- Add in the peanuts, palm sugar, salt, lime juice and fish sauce;
- Keep cooking this until the liquid thickens a little.
- All good on your filling. So off the heat and stand this aside whilst we move the tricky little baskets.
You will need a squeeze bottle or an oil dispenser as you really do need thin thin egg lines, or ‘stripes’ across the pan. See below one of mine well under way. Basically all I did was make a circle then cross it horizontally and vertically – you need be quick as it is think and will cook very fast. Flip it if you need, but I found because it was so thin it cooked through from the bottom to the top with no need to flip. Amazing! Loving these Thai Egg Baskets.
- Once it is browned on the one side slip it on to a chopping board or work top;
- Add a good bunch of coriander leaves in the middle of the basket as this will give a lovely fragrance and fresh herb punch when you bite it;
- Then spoon on 3-4 tablespoons of the meat filling on top of the leaves;
- Then turn in the edges of the omelette to make a neat square;
- I then placed an overturned plate on top of this square, and flipped the board upside down;
- Tah Dah there is your Thai Egg Basket ready for garnishing on the plate.