Comments on: Scotch egg with oriental flavor (How to make in 3 simple steps)

By: KP Kwan

KP Kwan — Wed, 03 Feb 2021 00:44:49 +0000

In reply to Fred.

Hi Fred,
Thanks for your kind words, and glad to know that you like the scotch eggs.
Cheers.
KP Kwan

By: Fred

Fred — Tue, 02 Feb 2021 21:19:29 +0000

Just to let you know that I prepared your Scotch eggs a few days ago and we like them very much. The flavour of the meat layer is truly delicious! Your tip to use plastic sheets to fold the meat layer around the eggs was very helpful. The other essential tip – as you indicated – is to deep-fry the Scotch eggs in not too hot oil, certainly less hot than when I fry for example the battered pork of sweet & sour pork. With these tips in mind, your recipe is quite easy to prepare. Your dish got a well-earned place in our Asian recipe book and will be prepared many more times in the future! Thanks, KP!

By: KP Kwan

KP Kwan — Wed, 20 Jan 2021 00:53:37 +0000

In reply to Fred.

Hi Fred,
Thank you for pointing out the silly mistake. I have corrected it immediately.
KP Kwan

By: Fred

Fred — Tue, 19 Jan 2021 20:10:15 +0000

Hi KP,

I plan to make these oriental Scotch eggs next week. I’ve never eaten Scotch eggs before, but after reading your recipe I definitely need to prepare them. I’ll let you know the outcome afterwards.

FYI: You erroneously added “15 g Chinese five-spice powder” to the list of Ingredients B. It should be 15 g breadcrumbs. In your video the list of ingredients is correct.

Kind regards,
Fred

By: KP Kwan

KP Kwan — Sat, 22 Sep 2018 23:55:14 +0000

In reply to Art. That is how food evolves in different places. For example, traditionally Chinese Dim Sum serves only for breakfast. Now there is one shop open only from 5 pm to 4 am nearby and is thriving. Amazing!

By: Art

Art — Sat, 22 Sep 2018 21:00:15 +0000

Eggs are for breakfast only in North America and it never ends to amuse me the way people respond to the thought of using eggs for lunch,diner or appetizers

By: KP Kwan

KP Kwan — Mon, 26 Sep 2016 13:23:51 +0000

In reply to Sonia.

Dear Sonia,
Nice to hear from you.
Egg Benedict is not forte, although I do know about it. However, eggs are enjoyable, especially for breakfast. I’ll keep in mind making some delicious breakfast with eggs, but with some Asian flavor.
Cheers!
KP Kwan

By: Sonia

Sonia — Mon, 26 Sep 2016 12:57:00 +0000

Hi KP,
It’s always a pleasure to read/try out your delicious, thoughtful recipes! I like Eggs Benedict but substitute the ham with spinach. I look forward to a breakfast egg creation with veges 🙂
Thanks!

By: KP Kwan

KP Kwan — Tue, 30 Aug 2016 09:40:54 +0000

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply any questions and comments as soon as possible.