| Cameroon style scotch egg |
I’m not usually a fan of plain boiled eggs, but when they’re wrapped in dough and served with a sweet pepper sauce, I can’t resist. There’s something irresistible about scotch eggs—comforting, portable, and satisfying.
Recently I found a large carton of eggs in the fridge and decided to make scotch eggs. I prepared them for my husband and he loved them so much he asked for another batch a few days later. I adapted the traditional method by baking instead of deep-frying, which makes them lighter while still delicious. Here’s how I make four Cameroon-style scotch eggs.
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Makes: 4 scotch eggs
Ingredients
4 eggs
1 cup all-purpose flour
1/4 teaspoon baking powder
1 tablespoon unsalted butter or margarine
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
Salt to taste
Optional: other seasonings to taste
Method
–Place the 4 eggs in a pot of water, bring to a boil, and cook for about 20 minutes until fully hard-boiled. Remove from heat, plunge into cold water, peel, pat dry with paper towel, and set aside.
–In a bowl, rub together the flour, butter, baking powder, garlic powder, white pepper, and salt until the mixture resembles fine breadcrumbs.
–Add a little water and mix until the dough comes together into a non-sticky ball.
–On a lightly floured surface, roll the dough out to an even thickness. Use a round cutter or a cup to cut circles large enough to wrap an egg.
–Place a peeled egg in the center of each dough circle and wrap the dough around it, pinching the seams so the edges are sealed. Make sure there are no gaps where the dough can open during baking.
–Place the wrapped eggs on a greased baking tray. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until the dough turns golden brown.
If you have a bit of leftover dough, you can bake it as well to make a crisp snack or a little side—this is what I did and it turned out nicely.
Notes
If you prefer a glossy finish, brush each wrapped egg with a little beaten egg before baking. Traditional scotch eggs are typically wrapped in ground sausage or meat, coated with flour and egg, and deep-fried; I haven’t tried that version yet, but I plan to share it when I do.
Enjoy your Cameroon-style baked scotch eggs!