Air Fryer Scotch Eggs
Soft-boiled eggs wrapped in seasoned sausage and coated in crispy panko breadcrumbs, air fried until golden without deep-frying. A high-protein British pub classic made weeknight-friendly.
Ingredients
- 8 large eggs
- 1 lb bulk pork breakfast sausage (or removed from casings)
- 2 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper, freshly ground
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- as needed neutral cooking spray
Instructions
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1
Bring a pot of water to a boil. Gently lower 8 large eggs into the water and cook for exactly 6 minutes for a soft-set yolk. Transfer immediately to an ice bath and chill for 5 minutes, then peel carefully.
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2
In a bowl, mix 1 lb bulk pork breakfast sausage (or removed from casings) with 2 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp freshly ground black pepper until combined.
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3
Divide the sausage mixture into equal portions. Flatten each portion in your palm, place a peeled egg in the center, and wrap the sausage evenly around the egg, sealing all seams.
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4
Set up a breading station: 1/2 cup all-purpose flour in one dish, 2 beaten large eggs in a second, 2 cups panko breadcrumbs in a third. Roll each wrapped egg in flour, dip in egg wash, then press into panko to coat completely.
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5
Preheat the air fryer to 390°F. Spray the basket with neutral cooking spray and place the scotch eggs inside, spacing them apart.
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6
Spray the tops of the scotch eggs with neutral cooking spray. Air fry at 390°F for 12 minutes, turn gently, spray again, and cook 6-8 more minutes until the crust is deep golden and the sausage reads 160°F (71°C) on an instant-read thermometer.
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7
Rest for 3 minutes before serving. Slice in half to reveal the yolk and serve with mustard or hot sauce.