04 Jun
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This is only my attempt to make scotch egg, follow this recipe at your own risk 🙂 I say at your own risk because I found that getting the insides to be well done is a hit/miss affair for me. Also, I guess there’s an easier way to make these on a large scale or commercially.


• 250g of plain flour
• 15 Eggs (approx)
• 2 level teaspoons of yeast (the one used in baking bread)
• 1 level teaspoon of ground nutmeg
• Granulated Sugar to taste
• ½ teaspoon of salt
• Lukewarm water (for mixing)
• Vegetable Oil (for frying)


1. Do mix the dough with lukewarm water.
2. If your yeast is not as powdered as mine (see video), mix it separately with lukewarm water before adding it to the rest of the ingredients.
3. Heat up the oil at any temperature but reduce the heat to low before frying the egg rolls. I found that the outsides brown too quickly and if the oil is too hot, the insides of your egg roll will not be well done by the time the outside is brown or even burnt.
4. You only need to wrap the egg with a thin dough. If you want to make the dough thick so that the egg rolls will be as big as the ones sold in Nigeria, the insides will not be done by the time the outside starts burning. I tried everything possible, fried it with very low heat to no avail so there must be a secret to how the Nigerian ones are made. I’m still looking into that. But don’t worry too much about the thickness, the taste is the same.

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