Drop the eggs in the pot, add some water, and some salt. The salt would allow easy removal of the shell.
The next thing is to sieve all your dry ingredients in a mixing bowl: Flour, Nutmeg, Sugar, salt, and baking powder. Give them a good stir and make sure they are well combined.
Add the butter and mix very well until it gives a crumbly texture (use your butter straight from the refrigerator if you can).
Add your beaten eggs (cold eggs) and mix them thoroughly.
Now start adding the milk bit by bit to form a dough.
When the desired consistency is achieved, mold it round like a ball, drop it back in the bowl, cover it, and let it sit and relax in the refrigerator between 20-30 minutes.
Wrapping the Nigerian Egg Rolls
So let’s start wrapping the dough around the eggs.
Divide the dough into 8 equal sizes.
Take them one after the other, roll it on the mat a little bit, not too flat because the inside should be a bit thick. That’s when you’ll enjoy this the most).
Put the dough in the middle of your palm. Put an egg in the middle of the dough and wrap the egg in the dough. Roll them very well in your palms, to be sure it’s well sealed. (this is done to avoid being unwrapped while frying).
Lets Start Frying
Place your deep frying pot on medium heat, pour the frying oil.
Start dropping the wrapped egg rolls in the oil one after the other
Fry between 6-8 minutes. Flip from side to side and when both sides are well cooked and golden brown, the egg rolls are ready to be consumed.
Enjoy in the morning with tea or coffee and in the afternoon with any chilled drinks of your choice.
You can always divide this recipe into half you don't want to make this much. For instance, half of this recipe would make 4 egg rolls.