📝 About This Recipe
A British gastropub classic reimagined for the modern kitchen, these Scotch eggs feature a perfectly jammy yolk encased in savory, herb-flecked sausage and a golden, shatteringly crisp panko crust. By using the air fryer, we achieve that iconic crunch with significantly less oil, ensuring the red meat stays succulent without being greasy. It is the ultimate portable snack or sophisticated brunch centerpiece that balances rich protein with a bright, mustardy kick.
🥗 Ingredients
The Eggs
- 6 pieces Large Eggs (cold from the refrigerator)
- 1 bowl Ice Water (for shocking the eggs)
The Meat Wrap
- 1 pound High-quality Pork Sausage Meat (or use bratwurst links with casings removed)
- 1 tablespoon Fresh Sage (finely minced)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Kosher Salt (adjust if sausage is pre-seasoned)
The Breading Station
- 1/2 cup All-Purpose Flour (for dredging)
- 1 piece Large Egg (beaten with a splash of water)
- 1.5 cups Panko Breadcrumbs (for maximum crunch)
- 1/2 teaspoon Smoked Paprika (mixed into the panko)
- 1 bottle Olive Oil Spray (high smoke point preferred)
Creamy Mustard Dipping Sauce
- 1/4 cup Mayonnaise
- 2 tablespoons Dijon Mustard
- 1 tablespoon Whole Grain Mustard
- 1 teaspoon Honey
👨🍳 Instructions
-
1
Bring a medium pot of water to a rolling boil. Carefully lower 6 eggs into the water and simmer for exactly 6 minutes and 30 seconds for a jammy yolk, or 7 minutes for a slightly firmer set.
-
2
Immediately transfer the eggs to a bowl of ice water and let them sit for at least 10 minutes. This stops the cooking process and makes them easier to peel.
-
3
While eggs cool, combine the sausage meat, sage, thyme, nutmeg, salt, and pepper in a large bowl. Mix gently with your hands until the herbs are evenly distributed, but do not overwork the meat.
-
4
Divide the meat mixture into 6 equal portions (about 2.5 to 3 ounces each) and roll them into balls.
-
5
Carefully peel the cooled eggs. Pat them completely dry with a paper towel; if they are wet, the meat will not stick.
-
6
Place a piece of plastic wrap on your work surface. Flatten one meat ball into a thin, even disc about 5 inches wide. Place a peeled egg in the center.
-
7
Using the plastic wrap to help lift the meat, wrap the sausage around the egg, smoothing the seams with your fingers until the egg is completely sealed. Repeat for all eggs.
-
8
Set up three shallow bowls: one with flour, one with the beaten egg, and one with the panko mixed with smoked paprika.
-
9
Dredge each meat-wrapped egg in flour, then dip in the egg wash, and finally roll in panko, pressing firmly to ensure an even coating.
-
10
Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with oil.
-
11
Place the Scotch eggs in the basket, ensuring they are not touching. Generously spray the tops of the eggs with olive oil spray to help them brown.
-
12
Air fry for 12-15 minutes, gently turning them halfway through and giving another light spray of oil, until the crust is deep golden brown and the sausage is cooked through.
-
13
While the eggs cook, whisk together the mayonnaise, both mustards, and honey in a small bowl.
-
14
Remove the eggs from the air fryer and let them rest for 3-5 minutes before slicing. This allows the juices to redistribute and makes them easier to handle.
💡 Chef's Tips
Use cold eggs directly from the fridge when boiling to help achieve that perfect soft center. Wet your hands slightly when handling the sausage meat to prevent it from sticking to your skin. Ensure there are no air pockets between the meat and the egg, as these can cause the meat to split during cooking. For an even more flavorful crust, try using crushed salt and vinegar chips mixed with the panko. If you prefer a fully set yolk (hard-boiled), increase the initial boiling time to 9 minutes.
🍽️ Serving Suggestions
Serve warm with a side of the Creamy Mustard Sauce for a classic pairing. Pair with a crisp, cold IPA or a dry hard cider to cut through the richness of the pork. Serve alongside a mound of lightly dressed arugula or pickled red onions for a fresh contrast. Add them to a 'Ploughman’s Lunch' platter with sharp cheddar cheese, crusty bread, and apple slices. For a brunch twist, serve on a bed of potato hash with a dash of hot sauce.