A Nigerian scotch egg also goes by African egg roll or African scotch egg. But since Africa is a vast continent, let’s not generalize. These Scotch eggs originated in Nigeria and Cameroon by way of the British. Some British who settled in Western Africa brought scotch eggs with them. Then, we Africans adapted it to suit our needs with convenient and affordable ingredients. Can we only make a Nigerian scotch egg recipe with meat? I don’t think so! 😜 Traditional scotch eggs enjoy a sausage and breadcrumb coating and then are deep-fried. But if you prefer a meat-free version, definitely try this recipe. The reward is a slightly sweet, spicy, and crunchy exterior that is out-of-this-world good. Best of all, you can chop the ingredients, and let them simmer while your eggs boil. Blend it with a touch of oil before frying the dough-wrapped eggs. And now you’ve got a homemade sauce that only costs you about five extra minutes. 😅
Recipe Ingredients
How to Make Nigerian Scotch Eggs
Boil the Eggs
Boil – Gently place the eggs in a pot of water. Boil them for 10-15 minutes. Cool – Remove the eggs and place them in a bowl of ice water for 3-5 minutes to cool. Peel – Carefully remove the shells, pat dry, and set aside.
Make the Dough
Activate Yeast – In a medium bowl, mix the warm water and yeast and set aside for 5 minutes. The yeast should start foaming. Make the Dough – Then 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. Knead – Turn the wrapper dough onto a lightly floured surface and knead until smooth. Make Wrappers – 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. Wrap – 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. Rest – Cover them and let them rest for 30 minutes.
Deep Fry the Scotch Eggs
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. Fry – Gently lower the Scotch eggs into the oil with a slotted spoon. Fry in batches and turn once until golden brown, 5-8 minutes. Drain – Remove the Scotch eggs with a slotted spoon and drain them on paper towels. Serve warm or at room temperature with African pepper sauce.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Feel free to make Scotch eggs a day or two ahead. Refrigerate them in an airtight container until reheating them to serve.
Serving and Storage Instructions
Serve freshly fried Nigerian scotch eggs warm or at room temperature. Refrigerate leftover African egg rolls in an airtight container for 3-5 days. To reheat, air fry Scotch eggs for a few minutes or bake them in a 350℉ (180℃) oven. You could microwave them, but you won’t recuperate the crunch of the fried outer shell, which is the best part, IMO.
What Goes With Nigerian Scotch Eggs
Nigerian Scotch eggs, as a snack, need some flavor-packed sauces. African pepper sauce is my go-to as you’ve probably noticed. But they also go beautifully with Caribbean pepper sauce or Peruvian green sauce. My son even loves them with my homemade burger sauce. But for a complete meal, serve them with some steamy jasmine rice or put them atop a chef’s salad.
More Amazing African Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”zX6e3mcd” upload-date=”Tue Aug 07 2018 11:48:32 GMT+0000 (Coordinated Universal Time)” name=”African Egg Roll” description=”African Egg Roll / Scotch Eggs – Crunchy, spicy, tasty and meat-free. Portable, easy to make and great anytime!”] This blog post was originally published in March 2014 and has been updated with additional tips, new photos, and a video
