This authentic Nigerian scotch eggs recipe will guide you through making scotch eggs at home--flavorful, savory, and simple with just a few ingredients! With my pro tips, you'll be enjoying this favorite West African snack food in no time.
And if you enjoy this recipe, you'll love my fried plantains, too!
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History of Scotch Egg in Nigeria
Scotch eggs were introduced to West Africa, specifically, modern day Nigeria and Cameroon, during Britain's colonial occupation from 1884 to 1960. The African iteration of the dish is called either a scotch egg or an egg roll.
And, of course, we have spiced the recipe up to evolve from the original British scotch egg, which typically only features salt for seasoning! Either way, scotch eggs are quick and easy to make.
❤️ Why You'll Love this Recipe
Just a Few Ingredients - Whether you're shopping in the United States or elsewhere, the ingredients for Nigerian scotch eggs are easy to find and you likely have most if not all already in your kitchen!
Protein Packed - Hard boiled eggs wrapped in sausage--enough said.
Perfect Flavor and Texture - Like English scotch eggs, the Naija recipe is fried to golden perfection for satisfying crunch on the outside with a tender inside. But unlike the Brits, Nigerians incorporate flavorful spices. Nigerian-style scotch eggs are just great on their own or you can serve with Nigerian pepper sauce.
Nigerians enjoy scotch eggs as small chops (aka small bites or appetizers), and you will commonly see them alongside Nigerian meat pies, puff puff, samosas, etc., at parties!
What You'll Need for this Recipe
Hard Boiled Eggs peeled and cooled to room temperature work best here, and chicken eggs are the most commonly used.
Ground Sausage adds satisfying meatiness to this dish and is the vehicle for the seasoning. Here in the states, look for rolls of breakfast sausage that would be sliced into patties or cooked up in a hash.
Panko Bread Crumbs provide the best crunch, in my opinion, though you can use whichever bread crumbs are accessible to you--seasoned or plain--with good results.
Spices like cayenne pepper and paprika add subtle heat, smokiness, and even a hint of sweetness.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Meat - I like to use pork sausage or a pork and ground beef blend but you can actually make this recipe with most any kind of ground meat, including ground turkey. In fact, scotch eggs with mackerel is a popular option.
Hot or Cold - Once cooked, scotch eggs (also called scotties) are safe to eat either warm or cold and are often served around room temperature at gatherings out of convenience. It's up to you!
How to Make Nigerian Scotch Egg
Preparing the Eggs
Step One: Mix the spices into the sausage meat very well. (Photo 1)
Step Two: Set up three bowls: one with the flour, another with the beaten raw egg, and last one with the bread crumbs. (Photo 2)
Step Three: Divide the meat into six equal balls and flatten to about half an inch thick.(Photo 3)
Step Four: Wrap a piece of meat around a boiled egg to completely cover it and seal closed. Then repeat this process with remaining eggs and sausage. (Photos 4-6)
Pro Tip #1: Wet or oil your hands for these steps to help keep the meat from sticking to them.
Pro Tip #2: Use your hands to press and shape the meat smoothly around the egg for even frying and uniform shape.
Frying Scotch Eggs on Stove Top
Step Five: Dip each egg in flour, followed by egg, followed by bread crumbs. (Photos 7-9)
Step Six: Fry the eggs in oil until golden brown, turning as needed. (Photos 10 and 11)
Pro Tip #3: Tap off excess bread crumbs before adding the eggs to the oil to avoid having too many fall off while frying, which can add a slight burnt taste to the eggs after a while.
Pro Tip #4: Use tongs or a slotted spoon to easily flip and remove the eggs from the fry pan.
Frequently Asked Questions
Scotch eggs are best eaten same day as the crispy coating softens over time so I don't recommend making more than 12 hours in advance.
Store cooked scotch eggs in the refrigerator in an airtight food container. They will keep for up to five days though the texture will become much softer during this time. For best results, reheat in the oven or an air fryer.
Although scotch eggs can keep in the freezer for up to three months, freezing them is not recommended as the texture is all but lost during the freezing, thawing, and reheating process.
More Favorite Nigerian Recipes
Now that you know just how easy the process is, I hope you'll enjoy soon and very soon. And sharing is caring so be sure to pin this homemade Nigerian scotch egg recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Nigerian Scotch Eggs
Equipment
- 1 fry pan
- 1 slotted spoon or tongs
Ingredients
- 1 egg raw
- 1 ½ cup flour
- 1 ½ cup bread crumbs
- 32 ounces grape seed oil or avocado oil
- ¼ teaspoon black pepper
- ¼ teaspoon fine sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon nutmeg
- 1 pound ground sausage meat
- 6 eggs hard boiled and peeled
Instructions
- Line a dish with paper towel and set aside. Crack raw egg into a bowl and beat until uniform. Pour flour and bread crumbs into their own bowls then set all aside.1 egg, 1 ½ cup flour, 1 ½ cup bread crumbs
- Add grape seed oil to fry pan over medium high flame and heat to 350 degrees Farenheit.32 ounces grape seed oil
- Meanwhile, mix black pepper, sea salt, cayenne pepper, smoked paprika, and nutmeg into ground sausage meat thoroughly.¼ teaspoon black pepper, ¼ teaspoon fine sea salt, ¼ teaspoon cayenne pepper, ¼ teaspoon smoked paprika, ¼ teaspoon nutmeg, 1 pound ground sausage meat
- Divide seasoned sausage unto six equal pieces, roll each piece into a ball then flatten to about ½ inch thick.
- Wrap each egg with a piece of sausage, pressing at the edges to seal.6 eggs
- Roll each wrapped egg in flour and tap gently to remove any excess then roll in the beaten raw egg, followed by the bread crumbs, tapping once more to knock off any excess.
- Gently drop the coated eggs into heated oil and fry for about six minutes or until the exteriors are golden brown and crisp, turning halfway through if the eggs don't fully submerge in the oil. Use slotted spoon or tongs to turn and remove the eggs from oil once done and place onto paper towel lined dish to absorb excess oil.
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