Scotch eggs were the first thing I thought about making when I ordered my air fryer. I’ve been working on recreating the ones that Steve and I had in the UK and after several attempts, I think I’ve got it! At least, it’s about as close to authentic as we can find around here. I even made an awesome mustard sauce to go with them.

Basic formula: boiled egg (hard or soft), encased in seasoned pork sausage (¼ meat per egg), sheathed in breading, and fried to crispy perfection. This recipe was made with a basket-style air fryer, but feel free to adjust according to the specs of your own brand/model of air fryer – 390° for 16 minutes or so, flipping halfway. If you’re using a deep fryer, gauge your oil to 350°-375° F and fry for 5-7 minutes until golden brown and crispy. If you’re using the oven, set to 400° and bake/roast for 35-45 minutes until golden brown and delicious.

Boiled Eggs: Prepare you eggs according to your liking, but undercook them to allow for additional cooking during this recipe. Meaning, don’t overcook the eggs or they will have the grey yolk ring by the time they come out of the air fryer. They will still be delicious, but maybe not the prettiest for presentation. My usual cooking method for hard-"boiled" eggs is 5-5-5 in the Instant Pot, but for these I did 3-5-5.

Breading: I used a plain panko for my breading, but you can add seasonings to it or use and Italian bread crumb mix if you prefer. I’ve also tried it with the usual breading technique with flour, egg, and bread crumb stations, but it was messy and didn’t make much difference to the final result. The panko does a fine job of adhering to the sticky meat all by itself. But don’t let me stop you! And if you want to keep things keto, go ahead and use crushed pork rinds instead of panko!

Instant Vortex Plus 6-in-1 Air Fryer, 6 Quart, 6 One-Touch Programs, Air Fry, Roast, Broil, Bake, Reheat, and Dehydrate: [ Ссылка ]

Today’s Ingredients:
1 lb ground pork
1 lb breakfast sausage, preferably sage
3 TB chopped fresh parsley
3 TB chopped scallions
2 TB everything bagel seasoning
8 hard (or soft) boiled eggs, peeled
1-1½ panko bread crumbs (use crushed pork rinds if you want to stay keto!)

For the mustard sauce:
½ cup mayonnaise
3 TB stone ground or dijon mustard
3 TB lemon juice
½ tsp black pepper

optional: hot sauce for serving

Instructions:
1. In a large bowl, mix the pork, sausage, parsley, scallions, and bagel seasoning thoroughly to distribute the ingredients evenly. Press into an even layer in the bowl. Use a knife to score the meat into 8 equal sections.
2. Take one section and press it into about a ¼” thick patty in your hand. Place one boiled egg on the patty, then fold and encase with the meat. Do your best to close up all openings while keeping the meat to ¼” thickness all around the egg. Repeat with the remaining sections and eggs.
3. Now take each meat-encased egg and roll in the panko crumbs until fully coated.
4. Working in batches, air fry the Scotch eggs at 390° for 16 minutes, flipping halfway through. All air fryers work a little differently so adjust according to the model you own.
5. Make the mustard sauce: mix the sauce ingredients together in a small bowl until thoroughly combined. Set aside until serving.
6. Let the Scotch eggs cool for about 10 minutes before cutting into them. Serve with mustard sauce or hot sauce.


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