The Egg snacks! (How to make Scotch eggs and Egg rolls)

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One thing I love my country for, is its versatility with churning out yummy snacks. Growing up, meat pies, Sausage rolls, egg rolls and scotch eggs were delightful to the taste buds, and they still are. 

Recently, Egg rolls and scotch eggs have become one of my favorite snacks, especially after discovering the perfect recipe to making them. I remember craving scotch egg in particular when I was pregnant with my son. The cravings got so bad, that we drove from one eatery to another looking for where scotch egg was available for purchase. I won’t even mince words, I cried when we got to the first two restaurants and they were completely out of scotch eggs. The third restaurant we visited however was the charm! They had lots of scotch eggs. My joy literally overflowed lol!

Fast forward to present time, my 4 year old son is a huge fan of these two snacks lol! Now, I no longer feel the  need to scout round town for them. I got the blue prints and of course I am super excited to share them with you. 

Scotch Eggs

Brief history 

Apparently, scotch eggs originated from the Whitby area of Yorkshire in England, in the 19th century.  This savory, British dish is made by coating a hard-boiled egg in sausage meat and breadcrumbs before frying it all to a perfect crisp. 

Originally,  they were covered in fish paste rather than sausage meat and were supposedly named after William J. Scott & Sons, a well-known eatery which sold them at the time. 

Regardless, the popularity of scotch eggs has grown over the years, across borders and shores. It is usually served hot with a nice chilled drink either in pubs/ eateries. If you would like to know how to make it, the full recipe can be found below for your perusal.

Ingredients

  • 1 cup all-purpose flour
  • 4 large eggs (hard boiled)
  • 3 eggs (beaten)
  • 2 pounds of satis meat/ beef/ pork sausage franks (use any meat or sausage you have)
  • 4 cups dried bread crumbs
  • 2 small scotch bonnet peppers
  • Oil for frying 

Instructions 

  1. Start by prepping any meat/ sausage you have available. If you are working with franks, blend it in a food processor with some scotch bonnet pepper and flour and set aside. (Please note that sausages already usually contain some salt, however if you are using satis meat, you might need to add in a pinch of salt)
  2. Boil your 4 eggs properly (They should be hard boiled)
  3. Assemble your formation in plates for ease of working. This formation includes : a plate of flour, a plate of beaten eggs, a plate of breadcrumbs, and a plate of your minced beef/sausage meat 
  4. Take each hard boiled eggs and coat it first in some flour (to prevent stickiness) 
  5. Cover completely with your sausage/ satis meat
  6. Then coat in the beaten eggs, followed by the breadcrumbs, do this twice for a thorough coat. 
  7. Fry in about a quarter of oil till golden brown 
  8. Serve hot and enjoy!
Print
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Scotch Eggs (recipe print out)


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No reviews

  • Author: TSJ
  • Total Time: 25-30 mins
  • Yield: Scotch eggs

Description

Scotch eggs, a delight to the taste buds


Ingredients

Scale
  • 1 cup all-purpose flour
  • 4 large eggs (hard boiled)
  • 3 eggs (beaten)
  • 2 pounds of satis meat/ beef/ pork sausage franks (use any meat or sausage you have)
  • 4 cups dried bread crumbs
  • 2 small scotch bonnet peppers
  • Oil for frying

Instructions

Instructions

  1. Start by prepping any meat/ sausage you have available. If you are working with franks, blend it in a food processor with some scotch bonnet pepper and flour and set aside. (Please note that sausages already usually contain some salt, however if you are using satis meat, you might need to add in a pick of salt
  2. Boil your 4 eggs properly (They should be hard boiled)
  3. Assemble your formation in plates for ease of working. This formation includes : a plate of flour, a plate of beaten eggs, a plate of breadcrumbs, and a plate of your minced beef/sausage meat
  4. Take each hard boiled eggs and coat it first in some flour (to prevent stickiness)
  5. Cover completely with your sausage/ satis meat
  6. Then coat in the beaten eggs, followed by the breadcrumbs, twice for a thorough coat.
  7. Fry in about a quarter of oil till golden brown.

Notes

Serve hot and enjoy!

  • Prep Time: 15- 20 mins
  • Cook Time: 10 mins
  • Category: TSJ recipes
  • Method: Frying
  • Cuisine: International

Nutrition

  • Serving Size: 4 adults
  • Calories: 5004.9kcals
  • Sugar: 30.6g
  • Sodium: 4541.8mg
  • Fat: 241.7g
  • Saturated Fat: 86.2g
  • Unsaturated Fat: 97.8g
  • Trans Fat: 19.1g
  • Carbohydrates: 410.2g
  • Fiber: 29.1g
  • Protein: 271.1g
  • Cholesterol: 2122.0mg

Egg rolls 

Brief history 

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Egg rolls are quite similar to Scotch eggs, however the meaty coating with scotch egg, is usually substituted for some yummy dough. The egg roll I am referring to here is far from the Chinese version which is usually made similar to spring rolls. This is rather the Nigerian version popularly sold in show glasses and some eateries. 

One thing I love about egg rolls is that they are super filling and delicious fam! Trust me, a bite of properly made egg rolls would leave you absolutely yearning for more. Find the recipe just for you below.

INGREDIENTS

  • 1kg flour
  • 6 hard boiled eggs 
  • 2 raw eggs 
  • butter 200g
  • 3/4 cups of sugar
  • 1 teaspoon of nutmeg
  • 1/2 tsp salt
  • 3tbs powdered milk
  • 21/2 cups of  water
  • 1 teaspoon milk flavor 

Instructions

  1. Mix your egg in a bowl with water and whisk for a 3-5 seconds. Set aside 
  2. Get all your dry ingredients together in a bowl (flour, sugar, nutmeg, salt, powdered milk and milk flavor) Combine it all together 
  3. Add in your butter and mix well with the flour, ensure there are no tiny chunks of butter left in the flour 
  4. Pour in your whisked eggs and water 
  5. Mix well till your dough is formed and let it rest for about 10 mins 
  6. Get your hard boiled eggs and coat with some flour (just roll it in a plate with flour)
  7. Divide your dough into 6 different pieces and coat each egg completely with it 
  8. Get your oil temperature ready ( it should be on moderate heat before introducing your egg roll in there. You could test with a little piece of dough, if it floats to the top, your oil is ready) 
  9. Fry till all sides are golden brown and well done on the inside 
  10. Serve with a chilled drink, and love your life! 



Print
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Egg rolls (recipe print out)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: TSJ
  • Total Time: 20 – 30 mins
  • Yield: Egg rolls

Description

Let’s call this Scotch egg’s  twinnie 


Ingredients

Scale

INGREDIENTS

  • 1kg flour
  • 6 hard boiled eggs
  • 2 raw eggs
  • butter 200g
  • 3/4 cups of sugar
  • 1 teaspoon of nutmeg
  • 1/2 tsp salt
  • 3tbs powdered milk
  • 21/2 cups of  water
  • 1 teaspoon milk flavor

Instructions

 

  1. Mix your egg in a bowl with water and whisk for a 3-5 seconds. Set aside
  2. Get all your dry ingredients together in a bowl (flour, sugar, nutmeg, salt, powdered milk and milk flavor) Combine it all together
  3. Add in your butter and mix well with the flour, ensure there are no tiny chunks of butter left in the flour
  4. Pour in your whisked eggs and water
  5. Mix well till your dough is formed and let it rest for about 10 mins
  6. Get your hard boiled eggs and coat with some flour (just roll it in a plate with flour)
  7. Divide your dough into 6 different pieces and coat each egg completely with it
  8. Get your oil temperature ready ( it should be on moderate heat before introducing your egg roll in there. You could test with a little piece of dough, if it floats to the top, your oil is ready)
  9. Fry till all sides are golden brown and well done on the inside

Notes

  1. Serve with a chilled drink, and love your life!
  • Prep Time: 10 -15 mins
  • Cook Time: 10-15 mins
  • Category: TSJ recipes
  • Method: Slow frying
  • Cuisine: International

Nutrition

  • Serving Size: 6 adults
  • Calories: 6493.3kcal
  • Sugar: 165.5g
  • Sodium: 6493.3kcals
  • Fat: 226.2g
  • Saturated Fat: 122.8g
  • Unsaturated Fat: 59.9g
  • Trans Fat: 16.8g
  • Carbohydrates: 927.7g
  • Fiber: 27.5g
  • Protein: 165.7g
  • Cholesterol: 2237.2mg

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