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Boil and Peel the Eggs:
Place the eggs in a saucepan and cover with water. Bring to a boil over high heat.
Once boiling, cover the saucepan, remove from heat, and let the eggs sit in the hot water for 8-10 minutes.
Transfer the eggs to a bowl of ice water to cool completely. Peel the eggs carefully and set them aside.
Prepare the Pork Mixture:
In a mixing bowl, combine the ground pork or pork sausage with Worcestershire sauce, garlic powder, onion powder, paprika, thyme, salt, and black pepper. Mix until well combined.
Assemble the Scotch Eggs:
Divide the pork mixture into 6 equal portions.
Flatten each portion in your hand and wrap it around a peeled boiled egg, ensuring the egg is completely covered with the pork mixture. Shape into a smooth ball.
Coat the Scotch Eggs:
Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs or Panko.
Roll each pork-covered egg first in the flour, then dip it into the beaten eggs, allowing excess to drip off. Finally, coat it evenly with breadcrumbs or Panko, pressing gently to adhere. Place the coated Scotch eggs on a plate.
Air Fry the Scotch Eggs:
Preheat your air fryer to 375°F (190°C).
Lightly brush or spray the Scotch eggs with cooking oil.
Place the Scotch eggs in the air fryer basket in a single layer, making sure they are not touching each other.
Air fry for 15-18 minutes, turning halfway through cooking, until the Scotch eggs are golden brown and cooked through.
Serve:
Remove the Scotch eggs from the air fryer and let them cool slightly before serving.
Serve warm or at room temperature as a delicious snack or appetizer.
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