Nigerian Scotch Egg

🧂 Ingredients

• 6 Large eggs
• 400g Ground beef(Can substitute with ground lamb or turkey for variations.)
• 1 Onion
• 1 Scotch bonnet pepper(Adjust quantity to your spice preference. Wear gloves when handling.)
• 1 teaspoon Dried thyme
• 1 Stock cube(Maggi or Knorr are common choices.)
• to taste Salt
• to taste Black pepper
• 1 cup All-purpose flour
• 2 Eggs
• 2 cups Breadcrumbs
• for deep frying Vegetable oil(Enough to submerge the scotch eggs.)

👨‍🍳 Instructions

1. 1

   Prepare the meat mixture: In a bowl, combine the ground beef, finely chopped onion, blended scotch bonnet (or to taste), dried thyme, crumbled stock cube, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated and the mixture is evenly seasoned. The aroma should be fragrant and spicy.

   ⏱️ 10 minutes
2. 2

   Form the meat casing: Divide the seasoned meat mixture into 6 equal portions. Take one portion and flatten it in your palm to form a thin patty. Place a peeled hard-boiled egg in the center of the patty. Carefully wrap the meat around the egg, ensuring it's completely covered and sealed. Gently roll it between your palms to create a smooth, even oval shape. Repeat with the remaining eggs and meat.

   ⏱️ 15 minutes
3. 3

   Coat the scotch eggs: Set up three shallow dishes. Place the flour in the first, the beaten eggs in the second, and the breadcrumbs in the third. Dredge each meat-covered egg first in the flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it's fully coated. Finally, roll it generously in the breadcrumbs, pressing gently to adhere them. The coating should be even and complete.

   ⏱️ 10 minutes
4. 4

   Deep fry the scotch eggs: Heat the vegetable oil in a deep pot or deep fryer to 170°C (340°F). Carefully lower the coated scotch eggs into the hot oil, ensuring not to overcrowd the pot (fry in batches if necessary). Fry for 8-10 minutes, turning occasionally, until the meat coating is a deep golden brown and the meat is cooked through. The exterior should be crisp and the aroma enticing.

   ⏱️ 10 minutes
5. 5

   Drain and serve: Remove the scotch eggs from the hot oil using a slotted spoon and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Allow them to cool slightly. Serve hot as a main dish or allow to cool to room temperature to be enjoyed as a snack.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure the meat is seasoned generously to achieve a flavorful scotch egg.
• ✓For best results, use cold, hard-boiled eggs. This makes them easier to wrap.
• ✓If you prefer a less spicy version, remove all seeds and membranes from the scotch bonnet or use a milder chili pepper.
• ✓The oil temperature is crucial for achieving a crispy exterior without overcooking the egg inside.
• ✓Scotch eggs are excellent for picnics, parties, or as a portable meal.

🔄 Variations

• Add finely chopped herbs like parsley or cilantro to the meat mixture for extra freshness.
• Incorporate a pinch of nutmeg or allspice into the meat for a warmer spice profile.
• For a baked version, place coated scotch eggs on a baking sheet and bake at 200°C (400°F) for 20-25 minutes, turning halfway, until golden brown and cooked through.

🥗 Nutrition

Per serving