Air fryer recipe · Starters
Crispy Scotch Eggs
Soft-centred eggs wrapped in seasoned sausage and a shatteringly crisp crumb.
- 28 minTotal time
- 180°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 130kcal
- 7.4 gprotein
- 13.3 gcarbs
- 4.7 gfat
- 0.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Eggs5
- Pork sausage meat400 g
- Breadcrumbs120 g
- Plain flour3 tbsp
- Dried thyme1 tsp
Method
Soft-boil four eggs
Lower four eggs into boiling water for six and a half minutes, then lift them straight into iced water. The ice bath stops them cooking, so peel them once cold and the soft, jammy yolks stay whole.
Season the meat
Mix the sausage meat with the thyme, salt and a good grind of pepper until evenly blended. Divide it into four equal patties on cling film, which makes it easy to wrap each egg without gaps.
Wrap the eggs
Set a peeled egg on each patty and mould the meat smoothly around it, sealing any joins as you go. Press gently so the layer is even all over, since a thin patch can split open in the basket.
Triple coat
Dust each wrapped egg in flour, dip it in the fifth beaten egg, then roll it thoroughly in breadcrumbs. Press the crumbs on firmly, as this triple layer builds a sturdy shell that crisps and does not crack.
Air-fry until golden
Mist the eggs with oil and cook at 180C for 15 min, turning every five minutes so they colour all over. They are done when the crust is deep brown and the sausage is cooked through with no pink.
