Air Fryer Scotch Eggs

1. Place the eggs in boiling water and cook for 6–7 minutes for a slightly soft centre or 8–9 minutes for a firmer yolk. Then transfer immediately to cold water and allow them to cool completely before peeling. 

2. Prepare the coating station. Place the flour in one bowl. Put the beaten egg in a second bowl and add the breadcrumbs to a third bowl and season with salt and pepper. 

3. Divide the sausage meat. Split the sausage meat into 4 equal portions. Flatten each portion into a thin patty large enough to wrap around an egg. Sometimes flattening the eggs on clingfilm and using that to make it easier to wrap can be useful. 

4. Roll each peeled egg in the flour. Place an egg in the centre of a sausage meat patty and carefully mould the meat around it until completely sealed. 

5. Roll each sausage-covered egg in flour. Dip into the beaten egg.  And finally, coat evenly with breadcrumbs. 

6. Turn your Smeg air fryer to 180°C for 3 minutes. Cook the Scotch eggs and generously spray the Scotch eggs with oil. 

7. Place them in the air fryer basket, leaving space between each one. 

8. Cook at 180°C for 26 minutes, turning halfway through cooking. The sausage meat should be browned and cooked through with no pink remaining. 

9. If using a food thermometer, the centre should reach 75°C. 

Top Tips

• For extra crunch, spray with a little more oil before cooking. 

• Use flavoured sausages such as caramelised onion or Cumberland for added taste. 

• For a runny yolk, reduce the initial boiling time to 5½–6 minutes and air fry for 13–14 minutes.