Thai Food Made Easy | THAI EGG MUFFIN
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THAI EGG MUFFIN

THAI EGG MUFFIN

Thai Egg Muffin

Serve: 2

Ingredients:

100 gram                    Minced pork

4                                   Large eggs

3 tsp                            Rapeseed oil

1 tsp                             Fish sauce

1 tsp                             Oyster sauce

1 tsp                             Sugar

1 pinch                        Salt and pepper

2 tablespoon              Coriander or spring onion – finely chopped (optional)

Method

-Preheat the oven to 200 Celsius for approx 10-15 minutes.

-While waiting for the oven to get hot. Put 1/2 teaspoon of rapeseed oil in each muffin mould. Then place the muffin tray in the oven to heat the oil for approx 10 minutes.

-Put the minced pork, eggs, fish sauce, oyster sauce, sugar, salt and pepper into a measuring jug. Then beat all the ingredients together with a fork.

-Remove the muffin tray from the oven, once the oil is very hot. Pour the egg mixture into the heated muffin moulds.

-Put the muffin tray back into the oven and cook for a further 12-15 minutes. The muffins should rise and puff up lovely.

-Remove the muffin tray out of the oven. Garnish with the coriander leaves or finely chopped spring onion. Serve and enjoy Thai Egg Muffin immediately or you can serve it cold with salad.

Tip:

-Make sure the oil is super hot before you pour the egg mixture into the muffin moulds. However please do take care as it will be very hot.

-Make sure you get good quality fish sauce and oyster sauce. Click here for my choice of seasoning.

-Thai Egg Muffin is very similar to a very common/popular Thai dish called “Kai-Jeaw-Moo-Sub”  but with much less oil. Happy cooking!