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Scotch Egg Nigerian Style

Nigerian Scotch Egg takes the British concept of a hard-boiled egg encased in sausage meat and breadcrumbs and transforms it completely through the Nigerian spice palette. The sausage meat coating is seasoned with the characteristic Nigerian combination of curry, thyme, Knorr, onion and Cameroon pepper, and the breadcrumb coating is applied generously before deep-frying to a beautiful golden-brown.

Scotch Egg Nigerian Style, Nigerian cooking

Ingredients

  • 6 big eggs — for the centres
  • A big piece of beef or chicken mince — for the coating
  • 1 big onion, finely grated
  • 1 teaspoon of curry powder
  • 1 teaspoon of thyme
  • 1 teaspoon of garlic powder
  • 1 teaspoon of ground Cameroon pepper
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste FOR COATING:
  • 2 big eggs, beaten — for the egg wash
  • 2 big cups of fine breadcrumbs
  • Vegetable oil for deep-frying

Method

  1. 01

    Boiling the Eggs. Place 6 eggs in a pot of cold water. Bring to a full boil. Boil for exactly 8 minutes for firm but not chalky yolks. Transfer immediately to a bowl of cold water and ice for 5 minutes. Peel the eggs carefully. Set aside.

  2. 02

    Seasoning the Meat Coating. Combine the raw mince with finely grated onion, curry, thyme, garlic powder, Cameroon pepper, crushed seasoning cubes and salt. Mix very thoroughly with both hands until all seasonings are evenly combined. Divide into 6 equal portions.

  3. 03

    Wrapping the Eggs. Take one portion of seasoned mince. Flatten it in your palm into a thin, even disc. Place a peeled hard-boiled egg in the centre. Carefully bring the meat up around the egg, pressing firmly to seal completely — every part of the egg must be enclosed. Roll gently between your palms to make the coating even. Repeat with all eggs.

  4. 04

    Coating and Frying. Dip each meat-wrapped egg in beaten egg wash, then roll thoroughly in breadcrumbs, pressing to adhere. Dip in egg again and roll in breadcrumbs a second time for a thick, even crust. Deep fry in hot oil for 4 to 5 minutes, turning, until deeply golden-brown all over. Drain on paper towels. Serve warm, cut in half.

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