Air Fryer Scotch Eggs

Prep: 40 mins | Cook: 30 mins | Total: 1 hr 10 mins Serves: 4 Difficulty: More effort

Ingredients

  • 5 Fenton Farm eggs
  • 6 sausages, about 350g, skins removed
  • 6 rashers unsmoked streaky bacon, finely chopped
  • 8 sage leaves, finely chopped, or 2 tsp dried sage
  • 1 tsp dried mixed herbs
  • 40g plain flour
  • 50–75g panko breadcrumbs
  • Oil spray, optional
  • Mustard, to serve, optional

Method

Cook the eggs

Preheat the air fryer to 180°C. Place 4 of the eggs in the air fryer basket and cook for 8 minutes. Transfer straight into ice-cold water and leave to cool completely before peeling.

For a softer yolk, reduce the cooking time slightly and chill the eggs well before wrapping.

Make the sausage mixture

Put the sausagemeat into a large bowl with the chopped bacon, sage and mixed herbs. Mix thoroughly by hand until evenly combined.

Divide the mixture into 4 equal portions, then flatten each one into a round disc large enough to wrap around an egg. Baking parchment helps stop the mixture sticking to the worktop.

Coat the eggs

Put the flour onto a plate. Beat the remaining egg in a shallow bowl, then place the panko breadcrumbs onto a separate plate.

Roll each peeled egg lightly in flour, then place it in the centre of a sausagemeat disc. Carefully mould the meat around the egg, sealing it fully so there are no gaps.

Roll each wrapped egg in flour, dip into the beaten egg, then coat all over with panko breadcrumbs.

Air fry until golden

Preheat the air fryer to 200°C. Lightly spray the scotch eggs with oil, if using, then place them in the air fryer basket.

Cook for around 20 minutes, turning if needed, until golden, crisp and cooked through.

Serve

Serve warm or cold with mustard on the side. These will keep chilled for up to 3 days.