More than three years ago, I created the first version of this Otah Scotch Egg during my collaboration with Fassler, a Singapore seafood supplier. It began as a playful idea: what if a classic British Scotch egg could be reimagined through a Singapore lens?
I had long remembered a Scotch egg I once enjoyed at Borough Market — crisp on the outside, rich and comforting within. Instead of traditional minced meat, I chose something far closer to home: otah, the fragrant spiced fish paste loved across Singapore and Malaysia. Wrapping a jammy soft-boiled egg in otah felt unexpected, but somehow completely right.
That is what I love most about cooking. Unlike baking, which often asks for precision, cooking gives room for instinct, creativity, and experimentation. It invites you to question familiar dishes, swap ingredients, and discover combinations you never planned for. Sometimes the best ideas come from being curious enough to try.
This time round, I revisited the recipe with a smaller, more playful twist — using quail eggs instead of regular eggs. They make each piece more delicate, bite-sized, and perfect for sharing, while keeping that same contrast of textures: crisp golden coating, savoury otah, and a soft-centred yolk within.
The result is both familiar and new — a British classic, retold with local flavour and a little imagination.
Otah Scotch Eggs
Ingredients
- 2 eggs or 6 quail eggs see notes
- 2 pc chunky fish otah, thawed approx. 360gm
- 1 egg for coating
- 1 tbsp water
- plain flour for coating
- breadcrumbs (panko) for coating
- oil for deep frying see notes
Instructions
Cook the eggs
- Add water to a heavy-bottomed pot and bring to a rolling boil.
- Gently lower in the eggs and stir slowly with a tablespoon for the first few minutes. This helps centre the yolks.
- Eggs: cook for 6 minutesQuail eggs: cook for 2 minutes
- Transfer immediately into an ice bath and chill for at least 5 minutes.
- Carefully crack, peel, and set aside.
Wrap with otah
- Spread the thawed otah into a flat round layer on a sheet of plastic wrap.
- Regular eggs: use 1 portion of otah per eggQuail eggs: divide otah into 3 portions
- Lightly dust each peeled egg with flour. Place in the centre of the otah and wrap the mixture around the egg.
- Gently toss the wrapped egg from one hand to the other 8–10 times to release trapped air and help shape it evenly.
- Wrap in cling film and refrigerate for at least 1 hour to firm up.
Coat and Fry
- Crack 1 egg into a bowl, add 1 tablespoon water, and whisk until smooth.
- Prepare two trays:one with plain flourone with panko breadcrumbs
- Remove the chilled otah eggs from the fridge and reshape if needed.
- Coat each one in flour, dip into egg wash, then roll in panko.
- For a thicker crust, repeat the egg wash and panko coating once more.
- Heat oil to 170°C, ensuring it covers at least three-quarters of each egg.
- Deep-fry, turning occasionally, until golden brown and crispy.
- Cut in half and serve immediately while hot.
Notes
- Eggs used here weigh approximately 63g each.
- The cooking times listed are based on room-temperature eggs and are designed to give jammy yolks. If using chilled eggs straight from the fridge, allow an additional 30 seconds of cooking time. For hard-boiled yolks, cook longer to your preference.
- Otah: No specific brand required — use your favourite chunky fish otah.
- Double-coating with panko gives a crunchier crust.
- I used bubu arare (ぶぶあられ) to add colour and crunch. These tiny multi-coloured rice crackers are commonly used in Kyoto-style cuisine.
- Oil for deep frying: For best results, use a neutral oil with a high smoke point, such as peanut, canola, sunflower, or rice bran oil.
