Cooking, recipes, how to
benazir's blog
Suya Spiced Scotch Eggs

Hi There, I wanted to try making scotch eggs for quite some time an now I have finally done it. Actually it was very tasty as I had expected it. First the oven gets preheated to 375F or 190C. Make suya spice using this recipe with the link on the left.
boil 6 fresh chicken eggs or 1 dozen quail eggs for 12 minutes, drain cool and set aside. When they are cool crack and peel then set aside. If you can’t obtain the fresh quail eggs then get 1 can of them then open, drain, rince and set aside.
Take 1 kg or 1 lb of mince of beef, veal, lamb, goat, chicken or turkey out of the package. Place mince in a strainer and turn on the water to cold then rince until it turns clear. Let drain until all of the water is gone from thre,
Set the clean mince in the bowl. Add to the mince the suya spice, 3 dashes of maggi or knorr aroma, either either 1 pinch of red or African yellow chili powder, either 1 small or 1/2 of a large bullion cube, 3 handfuls of rice flour as a binding agent and combine.
Make sure you mix well. Spray the cast iron skillet with cooking spray and take a small golf ball sized of the mince mixture and shape it to make a round sphere then flatten it and place whichever type of egg you are using. I used quail eggs. Then fold the hard boiled egg in to the mince and make sure you seal it up after the egg is covered all over with the mince. It is similar to making nargasi kofta however this doesn’t have the curry.
Place the now newly made scotch egg in to the cast iron skillet and repeat until the mince mixture and eggs are all used up. When it is full place in the oven and bake for 15 minutes. Turn and repeat until done. This is a lovely addition to jollof rice when it is finished. Go ahead and try this recipe out today in your kitchen. I swear you will not be sorry. Enjoy with a nice ice cold bottle of non alcoholic brew.
Your message has been sent
Please support my creativity
Make a monthly donation
Make a yearly donation
Choose an amount
Or enter a custom amount
Your contribution is appreciated.
Your contribution is appreciated.
Your contribution is appreciated.
DonateDonate monthlyDonate yearlyYour message has been sent
- December 2025
- August 2025
- July 2025
- June 2025
- May 2025
- March 2025
- February 2025
- January 2025
- September 2024
- July 2024
- April 2024
- March 2024
- February 2024
- January 2024
- December 2023
- November 2023
- October 2023
- September 2023
- August 2023
- July 2023
- June 2023
- May 2023
- April 2023
- March 2023
- February 2023
- January 2023
- December 2022
- November 2022
- October 2022
- September 2022
- August 2022
- July 2022
- June 2022
- April 2022
- March 2022
- February 2022
- January 2022
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
- June 2021
- May 2021
- April 2021
- March 2021
- February 2021
- January 2021
- December 2020
- November 2020
- October 2020
- September 2020
- August 2020
- July 2020
- June 2020
- May 2020
- April 2020
- March 2020
- February 2020
- January 2020
- December 2019
- November 2019
- October 2019
- September 2019
- August 2019
- July 2019
- June 2019
- May 2019
- April 2019
- March 2019
- February 2019
- January 2019
- December 2018
- November 2018
- October 2018
- September 2018
- August 2018
- July 2018
- June 2018
- May 2018
- April 2018
- March 2018
- February 2018
- January 2018
- December 2017
- November 2017
- October 2017
- September 2017
- August 2017
- July 2017
- June 2017
- May 2017
- March 2017
- February 2017
- January 2017
- December 2016
- November 2016
- October 2016
- September 2016
- July 2016
- June 2016
- May 2016
- April 2016
- March 2016
- February 2016
- January 2016
- December 2015
- November 2015
- October 2015
- September 2015
- Afghani And Persian
- African
- American regional
- Arabic Middle eastern
- bio
- bread
- Breakfast
- british
- canadian
- Carrbiean
- chili sauces condiments
- chinese
- Creole/ Cajun
- Desert
- diabetic friendly
- dips
- Drinks
- French
- Fusion
- German
- Greek
- hungarian
- Indian Hyderabadi
- Indo pak
- introduction for this blog
- italian
- Jam
- Japanese
- jewish
- Korean
- Latin American
- mexican
- North Indian
- pakistani regional balochistan
- Pakistani regional karachi
- Pakistani regional lahore
- Pakistani regional Peshawar area
- pan Asian
- Puerto Rican
- Russian
- Salad
- salad dressing
- Smoothie
- Snack item
- soup
- south Indian
- Southern
- spanish
- spice mix
- tips and tricks something helpful
- turkish
- Uncategorized
- Vegan

cooking lesson
i want to show you how to cook and this is why i blog
$10.00


