Cookbook:Nigerian Scotch Egg
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Nigerian Scotch Egg | |
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Category | Nigerian recipes |
Difficulty |
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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[edit | edit source]
- All-purpose flour
- Raw egg
- Bread crumbs
- Small eggs, hard-boiled and peeled
- Ground sausage meat
- Groundnut oil
Procedure[edit | edit source]
- Sift the flour into a bowl.
- Beat the raw egg in a separate bowl, and set aside
- Pour some bread crumbs into a separate bowl.
- Press the ground sausage around the hard-boiled eggs until fully coated.
- Roll the coated eggs in flour, then dip it in the beaten egg. Roll in the breadcrumbs until evenly coated.
- Heat the oil in a pot to between 350–375°F. Add the eggs, and deep fry until golden brown.
- Remove from the oil, and drain away any excess.
- Slice eggs into halves, and serve with fruit juice.
Notes, tips, and variations[edit | edit source]
- The Scotch eggs can also be baked instead of fried.