NIGERIAN EGG BUNS

Nigerian Egg Buns is majorly known as 'Egg Roll' because it is basically egg rolled in pastry and deep fried. Shikena! It is very similar to scoth egg, but instead of sausage meat flour, pastry is used to wrap the boiled egg. Some people prefer it being soft on the outside like puff puff, while some, including me enjoy it being crunchy- since it's basically Nigerian buns on the outside and egg in the middle.

 INGREDIENTS

·        500g/5 cups of Wheat flour/confectionery flour.

·        15 Eggs

·        ½ teaspoon flavour

·        100g of Margarine. (One sachet of  butter is 250g, so 100g should be about half of a sachet butter)

·        3/4 cups of granulated sugar

·        Pinch of salt

·        1 teaspoon of baking powder. 

·         Water for Mixing

·        Vegetable Oil (for frying)

·        Rolling Pin

·        Mixing Bowl.

DIRECTIONS

1. In a medium sized pot, boil the 15 eggs for about 10mins till hard boiled. Once cooked and while hot, place the hard boiled eggs in cold water. This is to ensure the shell

comes off easily.

2. Sieve the  flour, flavour  and baking powder to remove lumps. Then add the salt into the flour mix in an empty mixing bowl. Basically add all the dry ingredients and mix tho-rouh-ly!

3. Add the margarine. Work into the flour mix with your fingers till it looks crumbly like breadcrumbs. Mix it thoroughly! Keep mixxxiiinnnggg till you're satsfied.

4. Make a hole in the center and gently add water little by little.  Work into it some more till you get a smooth non- sticky pastry.

5.  Divide the pastries into 15 equal parts. One for each egg. Make sure the pastries are not too thick ( it won't cook on the inside) or thin (won't cover the egg well) , about 1 cm thickness is okay.

6.  Using a flat surface,  dust the surface with flour and roll out each pastry with a rolling pin. Then, place the egg in the middle of the rolled out pastry and cover it up. Always use your hand to make circular motion with the egg roll till you're satusfied with the roundness and the egg is well placed in the middle.

7. Repeat the above step for the remaining 14 eggs.

8.   Pre-Heat your vegetable oil in a deep fryer or pot and fry the egg rolls till golden brown. To ensure it cooks well on the inside, reduce the temperature of the burner once you drop the egg roll into the oil.

9. Remove your egg roll from the oil and drain on a paper towel.

Serve with drinks or beverage of any choice!