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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.

Thai egg baskets
I think that looks absolutely stunning!!!

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;

Filling;

  • 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.

Baskets;

  • 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.
  1. 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;
  2. 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;
  3. Add in the meat, and the onions and fry off until the meat is cooked through;
  4. Add in the peanuts, palm sugar, salt, lime juice and fish sauce;
  5. Keep cooking this until the liquid thickens a little.
  6. 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.

Thai Egg Baskets
Draw a circle then go criss-cross on the vertical and horizontal – this is your basket
  1. Once it is browned on the one side slip it on to a chopping board or work top;
  2. 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;
  3. Then spoon on 3-4 tablespoons of the meat filling on top of the leaves;
  4. Then turn in the edges of the omelette to make a neat square;
  5. I then placed an overturned plate on top of this square, and flipped the board upside down;
  6. Tah Dah there is your Thai Egg Basket ready for garnishing on the plate.

I simply sprinkled a few chopped chillies and a coriander leaf or two. Job done. Serve it up – and receive the “oooohs!” It’s impressive in looks and flavour – believe me! These Thai Egg Baskets are just amazing to look and and to eat. Just so very tasty, all the things I love about Thai food in one little egg basket – ENJOY!!!

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