Easy Nigerian Scotch Egg
A scotch egg is simply a boiled egg wrapped in sausage, coated with breadcrumbs and deep-fried or sometimes baked until crisp and golden.
Ingredients
- 4 medium eggs
- 500 g sausage meat
- 1 cup bread Crumbs (panko or cornflakes crumbs)
- 1 egg (beaten)
- ¼ cup flour
- 1 teaspoon salt
- 1 teaspoon dry chilli pepper
- 1 teaspoon onion powder (optional)
- finely chopped herb of choice (optional)
Instructions
- Place eggs in a pot with enough water to cover them.
- Place over medium-high heat and cook for 5-12 minutes depending on how you like your eggs. From runny to hard-boiled.
- Place boiled eggs in a bowl of cold water and leave to cool down. Peel eggs, and set aside.
- Into the sausage meat, add salt and chilli powder. Mix and set aside. If using sausage links just remove the wrapping and mash up the meat with your hands.
- In 3 separate bowls, place flour, beaten eggs and breadcrumbs.
- Dry eggs with paper towels, roll in flour, dust hands in flour and wrap eggs in sausage meat.
- Roll scotch egg in beaten eggs then roll in breadcrumbs.
- You can double dip, roll in beaten eggs then in breadcrumbs again.
- Heat up your vegetable oil in a deep frying pan or fryer.
- When hot, using a slotted spoon carefully lower your eggs into the oil and fry for 8 minutes until golden brown.
- Serve hot, warm or cold with hot sauce, mayonnaise or spicy ketchup, a salad and potatoes.
For baked Easy Scotch Egg
- I haven't tried baking scotch eggs, although I will give it a shot one of these days. In case you want to bake yours, bake 200 deg C for 20-35 minutes. Start checking at the 20 minutes mark.
Notes
- You can crisp it further in the oven after frying.
- Coating your Easy Scotch Egg twice makes it crisper.
- Try using plastic wrap to aid your egg wrapping. Lay plastic wrap on a flat surface, spread sausage meat on it, place your dusted boiled egg in the middle and roll to wrap, smooth with your hands. Remove the plastic wrap
