Nigerian Scotch Egg is so simple to make, you’ll be surprised!
Scotch egg is actually a common treat in different cultures and parts of the world. We like to believe it started in Scotland…and thus the reason for its name, “Scotch” egg.
Check out the simple steps to making the delicious snack:
– 3 hard-boiled eggs
– 200 minced sausage meat
– 1/2 teaspoon stock powder/stock cube
– A pinch of nutmeg
– A pinch of salt
– 1/2 teaspoon black pepper
– 50 grams plain flour,
– 1 raw egg, beaten
– 50 grams breadcrumbs, finely ground
– vegetable oil (if you’re deep-frying)
> Mince or grind the sausage meat, if you haven’t done that already
>Boil the eggs , peel of the shell and set aside
>Break the raw egg, whisk it and set aside
- Place the minced sausage meat into a bowl;add the stock powder, nutmeg, black pepper and salt. Mix thoroughly until all the ingredients are well incorporated .
- Now take some of the meat and flatten it on your palm.Roll the hard-boiled egg on the flour and then place it on the flattened meat on your other palm. Roll the meat over the egg ,until the egg is completely covered with the sausage meat.
- Next, deep the meat covered egg into the raw egg, making sure that the meat-covered egg is fully covered with the raw egg.
- Then transfer the meat covered egg into the bowl with the breadcrumbs and roll the egg in it, until the egg is completely covered with the bread crumbs.
- Repeat the process for the remaining eggs and set aside.
- Now , heat up the vegetable oil on medium heat and
- Fry the Scotch eggs until brown. Then, transfer unto a sieve lined with paper towels.
ALTERNATIVE (Via OVEN to avoid deep-frying – thanks to 9jaFoodie:
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Place 6 eggs in a large pot of cold, salted water. Bring the water to boil, then immediately reduce it to a simmer and cook the eggs for 8 minutes. Drain the pot and run the eggs under cold water from the tap, then peel them and set aside. (You can boil the eggs ahead of time and keep them in the fridge, unpeeled.)
- Meanwhile, place the flour in a shallow bowl or plate and season with some salt and pepper. Break the remaining egg into a second bowl and beat lightly. Place the breadcrumbs in a third bowl or plate and line up all the bowls in a row (flour, then egg, then breadcrumbs).
- Squeeze the sausage meat out of their casings into a bowl. Add the fresh thyme and parsley, if using, and mix them through the sausage with a fork, stirring well until they’re evenly combined.
- Now you’re ready to assemble the eggs. Scoop out a large ball of sausage meat and flatten it into an oval shape in your hand. (The sausage mixture will probably be quite wet and sticky to work with, so try flouring your hands first or lightly dusting the dollop of the mixture that you’re going to work with before flattening it out.) Wrap the sausage meat around the egg, pinching it together at the seam; then smoothing the meat around the eggs, make sure there are no gaps where the egg is peeking through. Dredge the sausage-covered egg in the flour, tapping off any excess. At this stage, set aside the wrapped and floured egg on the lined baking sheet and repeat this process with the remaining eggs (doing it this way instead of fully assembling each egg will keep your hands cleaner and make it easier to work).
- Once all the eggs have their sausage blanket and their dusting of flour, dip each one in the beaten egg, making sure it all gets coated, then roll it in the breadcrumbs, making sure it’s fully covered in crumbs. Place the finished egg on the lined baking sheet, then repeat with the remaining eggs.
- Place the eggs in the oven and cook for 25 to 30 minutes, until the breadcrumbs are crispy and the sausage is cooked.
Now you may serve and enjoy