This is a throwback to one of the first dishes Poppy O'Toole made in her first ever kitchen job. The air fryer speeds up this classic scotch egg recipe.
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Serves
4
Egg
Sausage Meat
Dried Mixed Herbs
Garlic Powder
Plain Flour
Panko Breadcrumbs
Salt
Black Pepper
Serves
4
Egg
Sausage Meat
Dried Mixed Herbs
Garlic Powder
Plain Flour
Panko Breadcrumbs
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the air fryer to 130°C.
Step 2.
Put the 4 whole eggs in the air-fryer basket and cook them for 9 mins, which will be just enough to soft-boil them. Meanwhile, prepare a bowl of ice-cold water.
Step 3.
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.
Step 4.
In a bowl, mix the sausage meat, dried herbs and garlic powder with your hands until it forms a paste-like consistency. Season with salt and pepper.
Step 5.
Using kitchen paper, dry the peeled eggs.
Step 6.
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.
Step 7.
Using one quarter of the sausage meat 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 sausage meat.
Step 8.
Heat the air fryer to 180°C.
Step 9.
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.
Step 10.
Put the eggs into the air-fryer basket and cook for 12 minutes, until the sausage is cooked through and the coating is golden.
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