Gluten free Suya Pepper Infused Scotch Eggs(The Power Of The Yaji and The Not So Perfect Scotch Eggs)

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I love boiled eggs, but I don’t like boiling them. I always get boiling eggs wrong.  I’m clumsy to the bone, it’s not my thing to peel and boil eggs rara!

I made some scotch eggs last Easter, but I never got around to posting the recipe. I am obsessed with the quality of how my pictures should turn out for each recipe. I’m getting to the point where I’m beginning to love photography and the love is being hindered by my tiny point and shoot. But that’s story for another day. Plenty respect to the tiny camera though! It’s brought us this far 🙂

When I first found out about Scotch eggs, I thought they were the Nigerian egg rolls until I saw the texture. I absolutely love anything with eggs in them, so I set out to make some.  Seeing as practice makes perfect, I perfected my recipe. Scotch eggs are simply eggs rolled in sausage meat and fried or baked. I went with a more traditional method on this post; which is to fry then bake. Of course with my self on fit fam, I baked my own portion.

Before the recipe, I would like to talk about something dear to my heart….and it’s  about children. Some of us Nigerians, do not understand children. I feel we need to each take a class in early childhood intervention courses. There are things adults should not do; and challenging a little child is one of those things. It’s hurtful to go I front of a child and say things like “if you do this or don’t do that, I’ll beat the hell out of you.” When I heard these words spoken to a child by an adult, I was broken. I didn’t even want to know why the adult did such a thing. All I did was ask the Lord Jesus for Grace to ignore. Every university in Nigeria ought to have child hood intervention as a compulsory course attached to every major. We discipline our children angrily; therefore we raise angry children who raise more angry children, who raise angry children….

Now to the recipe. If you try these scotch eggs, you would understand why I love them so. The idea of using the suya pepper was totally genius. To my readers who are wondering what suya seasoning is, it’s to me what Cajun seasoning is to the natives of New Orleans. You may find it at any African shop.

Once, I made the Chinese/Japanese styled scotch eggs where I had to mix some minced meat with a mixture of corn meal and a raw egg; then I rolled the egg and the meat mix and dipped it into a batter made with raw eggs and flour; then rolled in corn meal and fried. But for some reason, I preferred the traditional version, but with a kick i.e. suya spice

My scotch eggs were not so perfectly shaped, the eggs were not perfectly peeled, but it served it’s purpose and it was delicious….I paired them with my adaptation of Sis Yemi’s Suya pepper curry….I still have one baked scotch egg left and I’ll have it with my fit fam tea. As in why don’t you make yours while I warm mine up eh

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Suya Pepper Infused Scotch Eggs(The Power Of The Yaji)
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 6 large or 12quail eggs(2 beaten)
  • 4 sausages(removed from their casings)(You could use lean minced meat in place of the sausages)
  • 11/2 tbsp. suya seasoning or yaji
  • half of one nutmeg(grated)
  • 1 tsp paprika
  • Any minced herb of your choice(I used basil)
  • 1tsp chili flakes or grounded dry pepper. (optional)
  • ½ cup of corn meal (or flour)
  • 2 cups of corn or almond meal or (panko bread crumbs; if you are not doing gluten free)
  • a bowl of cold water
  • salt to taste
for sauce(no measurements really)
  • coconut milk
  • chopped onion
  • 2tbsps suya seasoning
  • 11/2 tsp paprika
  • 1 crushed garlic
  • 1 chopped habanero(ata-rodo) if you want more heat.
  • oil(just enough to cook the onions)
  • salt as needed
Instructions
  1. Steam your eggs in ½ inch boiling water. After about 6 minutes, remove from the heat and run through cold water. let it completely cool (I missed this step,was tired and in a rush); then peel, wash and dry. Set aside when done
To make sauce
  1. heat up a pot with the oil. add the onion and fry until translucent. Add the garlic and sauté until fragrant. Add the coconut milk and ata-rodo. Let it bubble; then add the suya seasoning and paprika. Stir and bring to a nice boil on low heat. Season with salt if needed; then set aside
To make scotch eggs
  1. Remove the sausages from their casing. Add the suya seasoning, paprika, minced herb, chili flakes, and salt to taste (Although not compulsory); then mix into the sausage meat without over working the meat.
To roll the scotch eggs
  1. flatten a chunk of the meat mix enough to cover one egg to about a quarter inch thick. Mold the meat around the egg(making sure to dip the tip of your fingers into the water to prevent it from becoming sticky to the feel). Roll the covered egg in between your hands to shape; then set aside and repeat the process for each egg until done.
To prepare for frying, have four bowls ready. One with the ½ cup of corn meal, one with the eggs, one with the 2cups of corn meal. Preheat oven/oil to 300-350 degrees.
  1. Roll each sausage covered egg into the corn meal; then dip into the beaten eggs; then into the corn meal or panko crumbs. Set aside to rest while the oil heats up to 350 degrees. Fry each scotch egg on each side until golden brown; then transfer into the oven for just a few minutes. Let the eggs cool for about 5minutes; then serve with yaji sauce or eat as is 🙂
Notes
If you do not want to use an oven, you could fry the scotch eggs until golden brown and serve. If you are on #fitfam, you can bake the scotch eggs for about 10minutes on 350 degrees.

 

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