Cookbook:Nigerian Scotch Egg

Nigerian Scotch Egg
Category	Nigerian recipes
Difficulty

Cookbook | Ingredients | Recipes

A Scotch egg is a type of finger food or small chop. It consists of a boiled egg wrapped in sausage meat and coated with breadcrumbs. In Nigeria, they are mostly made by confectioners or bakers across the country.

Ingredients

• All-purpose flour
• Raw egg
• Bread crumbs
• Small eggs, hard-boiled and peeled
• Ground sausage meat
• Groundnut oil

Procedure

1. Sift the flour into a bowl.
2. Beat the raw egg in a separate bowl, and set aside
3. Pour some bread crumbs into a separate bowl.
4. Press the ground sausage around the hard-boiled eggs until fully coated.
5. Roll the coated eggs in flour, then dip it in the beaten egg. Roll in the breadcrumbs until evenly coated.
6. Heat the oil in a pot to between 350–375°F. Add the eggs, and deep fry until golden brown.
7. Remove from the oil, and drain away any excess.
8. Slice eggs into halves, and serve with fruit juice.

Notes, tips, and variations

• The Scotch eggs can also be baked instead of fried.