Nigerian Scotch Eggs – These scotch eggs are crunchy, spicy, tasty, and meat-free. Handheld and easy to make, this popular African snack is a delicious bite of childhood nostalgia. As anyone who grew up eating this classic comfort food can testify.
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.
Nigerian Scotch Eggs and African Pepper Sauce: A Match Made in Heaven
If there is one thing that you must serve with scotch eggs in Nigeria, it’s African pepper sauce. The spicy sauce enhances the buttery, savory boiled egg and slightly sweet, crunchy outer shell like nothing you’ve ever tasted. Just one bite will have you hooked.
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
- Eggs – Half a dozen eggs are perfect for this recipe, but feel free to double or triple it if feeding a crowd.
- Dough – Milk, sugar, yeast, flour, butter, and a little water create this recipe’s dough.
- Seasonings – Get together salt, garlic powder, paprika, and white pepper to season the dough.
- Oil – Neutral-flavored oil that can withstand a high temperature works best for deep frying your scotch eggs.
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
- Bake them. Pop these bad boys in a 350℉ (180℃) oven and bake until golden brown. You can also air fry Nigerian scotch eggs.
- Adjust seasonings. Customize the dough’s seasonings with a little nutmeg or other warm spice. Or add something spicy, like cayenne or Creole seasoning.
- Add an extra layer. Traditional scotch eggs add a sausage layer. Almost any ground sausage works to encase the egg before wrapping and frying.
Tips and Tricks
- Don’t overcrowd the pan to avoid lowering the oil temperature too much for soggy Scotch eggs. 💔
- Don’t skip the resting period. It delivers the crunchiest, fluffiest Scotch egg shells.
- Put your eggs in cool water and let the eggs and water come to a boil together. That promotes even cooking and keeps them from cracking.
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
- African Peanut Stew
- Nigerian Fried Rice
- Mandazi (East African Doughnuts)
- Spicy Oxtail Stew
- Nigerian Buns
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
Nigerian Scotch Eggs
Ingredients
- 6 eggs boiled
- ¼ cup (60ml) water, lukewarm
- ½ teaspoon (2g) yeast
- ⅓ cup (80ml) whole milk
- 1½ tablespoons (18g) sugar
- 1 teaspoon (7g) salt
- 2 cups (240g) flour
- ½ teaspoon (1.5g) granulated garlic
- ½ teaspoon (1g) paprika
- ¼ teaspoon (1g or less) white pepper
- 2 ounces (58g) unsalted butter or margarine
- oil for deep-frying
Instructions
- Gently place the eggs in a pot of water. Boil them for 8-10 minutes.
- Remove the eggs and place them in a bowl of ice water for 3-5 minutes to cool.
- Carefully remove the shells, pat dry, and set aside.
- In a medium bowl, mix the warm water and yeast and set aside for 5 minutes. The yeast should start foaming.
- 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.
- Turn the wrapper dough onto a lightly floured surface and knead until smooth.
- 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.
- 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.
- Cover them and let them rest for 30 minutes.
- 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.
- Gently lower the Scotch eggs into the oil with a slotted spoon. Fry in batches and turn once until golden brown, 5-8 minutes.
- Remove the Scotch eggs with a slotted spoon and drain them on paper towels.
- Serve warm or at room temperature with African pepper sauce.
Tips & Notes:
- Don’t overcrowd the pan to avoid lowering the oil temperature too much for soggy Scotch eggs.
- Don’t skip the resting period. It delivers the crunchiest, fluffiest Scotch egg shells.
- Put your eggs in cool water and let the eggs and water come to a boil together. That promotes even cooking and keeps them from cracking.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Edidiong says
Pls Imma,i need your help urgently. I tried these eggs a few weeks ago for a client, who needed about 60pcs. They were really tasty except that the inside was not done. That’s the dough wasn’t well fried on the inside. What could be the problem? I used baking powder, not yeast. Also, I added raw eggs in my recipe. Pls help me, I have another order this weekend. Thanks
ImmaculateBites says
Hi Edidiong,
Sorry to hear that! I can’t really say for sure without being there. But the substitutions may have caused this problem. Or cooking on high heat? If you feel your egg roll are browning too fast, lower the temperature of the oil and cook it longer to ensure your food is cooked all the way through.
Commy says
My boss gave me the ‘contract’ to make egg roll for refreshment in a meeting,am so lucky to find this recipe here,i w’ld try this by tomorrow,thanks for helping me out of embarrsment.
ImmaculateBites says
My pleasure! Do let me know how it works out for you.
ImmaculateBites says
Sorry I don’t have the measurement for 5 egg roll.
Hauwaty says
Many thanks for your recipe It helps a lot. My son love it more.
ImmaculateBites says
So glad to hear it worked out well for you.
Inara Oduye-West says
Sis, pls can I add egg, nutmeg and milk flavour to the dough? And lastly what makes the dough strong? How do I make it soft thks
ImmaculateBites says
You sure can. But you have to adjust other ingredients. Butter makes it soft.
amaka says
Hello Immaculate,pls what type of cup do you use for the measurement
ImmaculateBites says
Standard U.S Cups.
omotosho omotoyosi says
Pls,can I use baking powder instead of yeast
ImmaculateBites says
you sure can
Grace says
What is paprika and white pepper
ImmaculateBites says
These are spices- white pepper is just like black pepper and paprika is ground dried paprika pepper
Kelsey says
Thank you thank you thank you for posting! I ate about 1,000 of these when I lived in Cameroon… I have missed them so much and am planning to TRY to make them tomorrow night with groundnut soup. I’ve not ever made both, I’m sure it will be a DISASTER! ha! But your recipe helps me a lot! Thanks!
ImmaculateBites says
Hi Kelsey ! let me know how it works out. Am sure you are going to do just fine.
Lexi says
Pressed for time can I use buttered grand biscuits wrap the egg and place in the oven to brown? I would use half the biscuit so its not too thick.
ImmaculateBites says
That’s a great idea lexi! Please let me know how it works out. Might have to give it a try.Thanks
Benita says
Pls dear….i tried frying dis severally but it ended up being half done nd soaked with excess oil….pls what do i do?
ImmaculateBites says
Sorry to hear about that Benita. There are a couple of things that may be the culprit.
– Measurements (double check your measuring cup )
– Fry at medium heat(350 degrees)
– Make sure the dough is not too thick.
Hopes this help.
armani says
Just finish this .it came out perfectly….Thank you…
ImmaculateBites says
Thanks for the feedback , Armani!
Judy says
Thanks sis,hv longed to get this recipe. Won’t the egg make it spoil in few days or do I need to add any preservative?
ImmaculateBites says
Hi Judy! I only make this for the day of… and if there are any leftovers I freeze and reheat in the oven. I have never tried using preservatives in my cooking.
confidence says
hi darling! Pls is it compulsory to use baking powder and milk?
ImmaculateBites says
Hi Confidence! Yes, baking powder and milk makes it soft and tasty.
hadass says
I recently came across your website and I have gained a lot. Thank you
ImmaculateBites says
Hey Hadass, thanks for the feedback.
Debby says
Is the milk and butter compulsory?
ImmaculateBites says
Debby, they both add flavor and make it tender. It would be really dry without it.