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.
maureen says
Can I use evaporated milk instead of whole milk, how many ml of the evaporated milk can I use. if I want to use powder milk, how many gram of powder milk can i use. How many ml is 1/3 of the whole milk that you used. Thanks
Imma says
Hi Maureen, ⅓ cup is 79 ml. 7 teaspoons of milk powder should be around 18 grams and ⅓ cup water. I’ve never tried it with evaporated milk, so I can’t say how it would turn out.
maureen says
Hello Ma Happy 2018.
Thanks alot for your generosity and kindness. God will always reward you for inspiring others with your God’s gift. I tried making the egg roll, it tastes nice but it was too soft and the shapes are not firm. Some of the egg rolls opened and some are not round in shape. I tried reducing the heat and some soaked oil, i tried making it big but after frying it, it was small in size. I noticed from the picture that yours were big and round in shape. Sorry to bother you. Can you please reply. Thanks
ImmaculateBites says
So sorry to hear this ! It’s so hard to fix this problem without actually being there. A few suggestions though. Only fry two at a time and watch what happens, also tightly wrap , it is key.
Sile says
Good day Imma, plus I don’t understand the flour and water paste for wrapping. How do I achieve day pls
ImmaculateBites says
Hi Sile! You mix flour with water – just enough water to form a paste then seal.
Ade says
I enjoy ur recipe, I am a guy but make it myself，I rate u five star
ImmaculateBites says
Awesome! Thanks Ade!
Victoria says
Hi. Imma. After frying the eggroll i found out that it was’nt strong, and it’s breaking. Pls, what is the cause? Pls, reply quickly.
ImmaculateBites says
Hi Victoria! I can’t say for sure without actually being there. The culprit might be the measurements – make sure you are using standard measuring cups .
Rita Abraham says
hi Imma I have always love ur post since the first day I saw it on Facebook. Well done. God bless u
ImmaculateBites says
Aww thanks Rita! So pleased that you would take the time out to let me know. Have a bless day!
ImmaculateBites says
Place it in a warm area. And give it some more time.
Tola faleye says
I will like to try it
Tola faleye says
Do we need to fry it or oven it , it was so ice and neat
ImmaculateBites says
You fry the scotch eggs.
Teefa says
What is 2 oz
ImmaculateBites says
It’s 2 ounce = 56grams
carol's says
tanks immaculate you are a life saver, I make good egg rolls now, just dat am still lacking in my rapping
ImmaculateBites says
Thanks Carol! Flour and water paste does the trick. Combine and seal the edges.
Sarah says
Hi Imma, Thks so much for this recipe will try it asap.
ImmaculateBites says
Awesome! Do let me know how it works out for you.
Emmy says
wow thanks very much for this recipe
it’s a life saver
ImmaculateBites says
Glad it worked out well for you.
Bertha says
Hello Imma,
Thanks for this great recipe. I’m just here waiting for my 30minute wait to expire so i can fry. Will let you know how it turned out. I’m from Nigeria and i love love egg rolls. This is the first time i’ll be making it for myself. Thanks again.
ImmaculateBites says
Awesome! Can’t wait to hear feedback!
Yomi fabiyi says
Hi,
I like this recipe but can I use oil instead of butter/margarine. Thanks.
ImmaculateBites says
Hi Yomi! I have not tried it with oil but chances are it’s not going to have the same texture.
Yomi fabiyi says
Ok thanks. What is the purpose of the butter in the recipe?