The scotch egg is a popular picnic food that is originally prepared simply by wrapping a softly boiled egg sausage, coat with bread crumbs and then deep-fried or baked in the oven. It has become a staple and considered as a snack in most part of the world.
Ones a British delicacy, Scotch egg is not only prepared as a commercial product, but it’s major ingredients, recipe and preparation have been changed to suit individual tastes and creative prowess. While fish and sausage meat is mostly used in developed countries, some countries in West Africa like Nigeria has substituted the meat for light wheat flour dough.
Origin of Scotch Egg
The origin of scotch egg is wrapped in a number of theories which claims it could have been from India or Scotland, yet the Culinary Delights of Yorkshire said it originates from the Whitby area of Yorkshire, England in the late 19th century – at a time it was coated in creamy fish paste sprinkled with breadcrumbs.
Also, Scotties was the name used, supposedly coined from a popular eatery, William J. Scott & Sons that sold them. But the name was subsequently changed into what is believed to be a more formal approach to marketing as other food stores began to sell it. Other suggestions indicated it has been called scorch eggs due to its open flame method of preparation.
Although some part of England maintains the original recipe (fish paste), sausage meat is used solely for packaging purpose. and while earliest printed recipe by 19th-century authors served them hot with gravy, below are the ingredients, recipe and preparation method for scotch egg that is adopted in West Africa.
Ingredients
1. 350g of flour
2. 3 tablespoons sugar
3. 1 teaspoon baking powder
4. Pinch of salt
5. 1/2 teaspoon nutmeg
6. 2 tablespoons of butter
7. 1 raw egg
8. 10 hard-boiled eggs
9. Liquid milk 125ml
10. Breadcrumbs (optional)
11. Vegetable oil for frying
See Also: Ice Cream Cake Made Easy – Recipe, Procedure
Recipe – Fried and Baked
– In a dry clean bowl, mix the dry ingredients: flour, sugar, baking powder, salt and nutmeg, together
– Add the butter and gently rub it into the dry mixture.
– Whisk the egg in a separate bowl and pour into the mixture
– Pour in the liquid milk. Using your palms, gently mix until a non-sticky dough is formed. You can use plain flour all over your palms and on the working surface to prevent the dough from sticking.
– Divide the dough into equal portions. On the palm of your hand, flatten one portion of the dough, place the boiled egg on it and gently but tightly wrap the dough around it to prevent unfolding in the fire.
– Follow the same procedure until the rest of the eggs are firmed wrapped around the dough.
– Heat the vegetable oil under medium heat and deep fry until it turns golden brown – reduce the heat if necessary to be sure the dough is thoroughly cooked on the inside.
For the baked scotch egg, you simply follow the recipe as directed above and bake in a preheat oven to 375°F (190°C) until lightly browned to about 20 to 25 minutes. Serve within two days.
