This is an African version of the Scottish Scotch egg, just without the egg wrapped in sausage and breadcrumbs. Instead, the hard boiled eggs are wrapped in a dough then deep fried. The outside is very similar to a flakey crescent roll. Serve these with your favorite hot sauce.
Prep Time15 minutesmins
Cook Time5 minutesmins
Course: Appetizer, Breakfast, Snack
Cuisine: Cameroonian, Nigerian
Keyword: appetizer, breakfast, Cameroonian, central african, Eggs, Nigerian, snack, West African
Author: Alex Gorgos
Ingredients
8hard boiled eggs
1/2tspyeast
1/4cupwarm water
1 1/2tbspsugar
1tspsalt
1/3cupwhole milk
2cupsflour
1/2tspgatlic powder
1/2tsppaprika
1/2tspcracked black pepper
2ozmelted butter
oil for frying
Instructions
Add the yeast to the warm water. Mix and let sit for 5 minutes. Then stir in the sugar, salt and whole milk.
Mix in the flour, garlic powder, paprika, and black pepper. Then mix in the melted butter until the dough forms.
On a lightly floured surface, need the dough to a couple of minutes. Roll the dough out to 1/2” thick. Using something circular, like a cup or a ramekin, cut out circles out of the dough.
Take on of the dough circles and roll it a little thinner. Place one of the hard boiled eggs in the center.
Fold over and crimp the edges. Then roll it into an egg shape.
Let the dough sit and rise for 30 minutes.
Fill a small pot with 2” of cooking oil over medium high heat. The temp should read 350 degrees. Add in 4 off the eggs.
Fry for 5 minutes in total, flipping the eggs half way through the cooking time.