Nigerian Scotch Eggs

Slicing into an African Egg Roll or Nigerian scotch egg

These scotch eggs are crunchy, spicy, tasty, and meat-free. Handheld and easy to make, this popular African snack is a delicious bite of childhood nostalgia. As anyone who grew up eating this classic comfort food can testify.

Course Snack

Cuisine African

Prep Time 45

Cook Time 15

Total Time 1

Servings

Calories 322kcal

Author Imma

Ingredients

6 eggs boiled
¼ cup (60ml) water, lukewarm
½ teaspoon (2g) yeast
⅓ cup (80ml) whole milk
1½ tablespoons (18g) sugar
1 teaspoon (7g) salt
2 cups (240g) flour
½ teaspoon (1.5g) granulated garlic
½ teaspoon (1g) paprika
¼ teaspoon (1g or less) white pepper
2 ounces (58g) unsalted butter or margarine
oil for deep-frying

Instructions

Gently place the eggs in a pot of water. Boil them for 8-10 minutes.
Remove the eggs and place them in a bowl of ice water for 3-5 minutes to cool.
Carefully remove the shells, pat dry, and set aside.
In a medium bowl, mix the warm water and yeast and set aside for 5 minutes. The yeast should start foaming.
Add the milk, sugar, and salt. Mix in the flour, garlic powder, white pepper, and paprika with a stand mixer or by hand. Next, add the butter and mix well.
Turn the wrapper dough onto a lightly floured surface and knead until smooth.
Place the dough on a well-floured surface and roll it out to about an inch thick.
Cut out circles by gently pressing a wide-mouthed glass or bowl (4-5") into the dough and releasing it. Continue until cutting all dough. You'll need six circles for six eggs.
Gently wrap the dough around the egg as evenly as possible and pinch the bottom, making sure there are no cracks or openings. Repeat until all eggs are wrapped and set aside.
Cover them and let them rest for 30 minutes.
Heat about 2 inches of oil in a large, cast iron skillet over medium-high heat to 350℉ (180℃). It should be hot but not smoking.
Gently lower the Scotch eggs into the oil with a slotted spoon. Fry in batches and turn once until golden brown, 5-8 minutes.
Remove the Scotch eggs with a slotted spoon and drain them on paper towels.
Serve warm or at room temperature with African pepper sauce.

Notes

Don't overcrowd the pan to avoid lowering the oil temperature too much for soggy Scotch eggs.
Don't skip the resting period. It delivers the crunchiest, fluffiest Scotch egg shells.
Put your eggs in cool water and let the eggs and water come to a boil together. That promotes even cooking and keeps them from cracking.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition