Homemade Scotch Egg

by Poppy O'Toole, featured in The Actually Delicious Air Fryer Cookbook

Published by Bloomsbury

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Introduction

This is a throwback to one of the first dishes I made in my first ever kitchen job. Shoutout to the Scotch eggs of The Queen’s Head Inn, Bromsgrove, that I’d make time and time again back in 2011. I wish we’d had an air fryer to speed up the process for equally delicious results.

As featured in

The Actually Delicious Air Fryer Cookbook

Image of Poppy O'Toole's Homemade Scotch Egg — Photo by Haarala Hamilton

Ingredients

Makes: 4

Metric Cups

4 whole eggs at room temperature (plus 2 extra, beaten)
500 grams sausagemeat
½ teaspoon dried mixed herbs
½ teaspoon garlic powder
2 tablespoons plain flour
200 grams panko breadcrumbs
salt and ground black pepper

4 whole eggs at room temperature (plus 2 extra, beaten)
1 pound sausagemeat
½ teaspoon dried mixed herbs
½ teaspoon garlic powder
2 tablespoons all-purpose flour
4 cups panko breadcrumbs
salt and ground black pepper

Method

Homemade Scotch Egg is a guest recipe by Poppy O'Toole so we are not able to answer questions regarding this recipe

Heat the air fryer to 130℃/270℉.
Put the 4 whole eggs in the air-fryer basket and cook them for 11 minutes, which will be just enough to soft-boil them. Meanwhile, prepare a bowl of ice-cold water.
Once the time is up, transfer the eggs to the icy water and leave to cool (about 5 minutes). Once cool, peel them and set aside.
In a bowl, mix the sausagemeat, dried herbs and garlic powder with your hands until it forms a paste-like consistency. Season with salt and pepper.
Using kitchen paper, dry the peeled eggs.
Gather three bowls. Season the flour and tip that into one bowl. Add the beaten eggs to the second, and the breadcrumbs to the third.
Using one quarter of the sausagemeat mixture, mould the meat around one of the boiled eggs as evenly as possible, aiming for the same thickness all the way around. Repeat so that all the eggs are covered in sausagemeat.
Heat the air fryer to 180°C/350°F.
One by one, dip the wrapped eggs first in flour (dusting off any excess), then in the beaten egg and finally in the breadcrumbs to coat fully.
Put the eggs into the air-fryer basket and cook for 12 minutes, until the sausage is cooked through and the coating is golden.

Heat the air fryer to 130℃/270℉.
Put the 4 whole eggs in the air-fryer basket and cook them for 11 minutes, which will be just enough to soft-boil them. Meanwhile, prepare a bowl of ice-cold water.
Once the time is up, transfer the eggs to the icy water and leave to cool (about 5 minutes). Once cool, peel them and set aside.
In a bowl, mix the sausagemeat, dried herbs and garlic powder with your hands until it forms a paste-like consistency. Season with salt and pepper.
Using kitchen paper, dry the peeled eggs.
Gather three bowls. Season the flour and tip that into one bowl. Add the beaten eggs to the second, and the breadcrumbs to the third.
Using one quarter of the sausagemeat mixture, mould the meat around one of the boiled eggs as evenly as possible, aiming for the same thickness all the way around. Repeat so that all the eggs are covered in sausagemeat.
Heat the air fryer to 180°C/350°F.
One by one, dip the wrapped eggs first in flour (dusting off any excess), then in the beaten egg and finally in the breadcrumbs to coat fully.
Put the eggs into the air-fryer basket and cook for 12 minutes, until the sausage is cooked through and the coating is golden.