Mini Scotch Eggs In The Air Fryer Recipes

AIR FRYER SCOTCH EGGS

Steps:

• Combine yogurt, chutney, mayonnaise, salt, pepper, curry powder, and cayenne in a small bowl. Refrigerate until ready to use.
• Divide pork sausage into 6 even portions. Flatten each portion into a thin patty. Place one egg in the middle and wrap the sausage around the eggs, sealing all sides. Set eggs aside on a plate.
• Preheat air fryer to 390 degrees F (200 degrees C).
• Place flour into a small bowl and beaten eggs into another small bowl. Place panko bread crumbs onto a plate. Dip each sausage-wrapped egg into flour, then dip into beaten egg, letting the excess drip off. Roll in bread crumbs and place onto a plate.
• Spray basket of the air fryer with cooking spray and place eggs into the basket. Do not overcrowd; cook in batches if necessary. Cook for 12 minutes, turning eggs over halfway through. Repeat with remaining eggs. Serve with dipping sauce.

AIR-FRYER SCOTCH EGGS

Steps:

• Preheat air fryer to 400°. Divide sausage into 6 portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-boiled egg. Roll in beaten egg, then in cornflake crumbs. , Place in a single layer on greased tray in air-fryer basket. Cook until meat is no longer pink, turning halfway through, 12-15 minutes.

MINI SCOTCH EGGS IN THE AIR FRYER

Steps:

• Combine yogurt, mustard, garlic powder, and cayenne in a small bowl. Cover and refrigerate mustard dipping sauce until ready to use.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place flour on a flat plate. Divide sausage into 12 equal balls. Using your hands, flatten each ball into a paper thin patty. Dust both sides of each patty with flour; the flour on one side will help the sausage adhere to the egg and the flour on the other side will keep the sausage from sticking to your hands.
• Shape each sausage patty around a hard-boiled quail egg, making sure the egg is completely sealed inside. Dip each in the beaten egg and coat in bread crumbs.
• Spray the air fryer basket with nonstick cooking spray. Place 6 eggs in the basket and mist the tops with cooking spray. Cook for 8 minutes. Flip and spray again. Cook 6 additional minutes. Repeat with remaining eggs.
• To serve, slice each egg in half and serve with mustard dipping sauce.

THYME & CARAMELISED ONION MINI SCOTCH EGGS

Steps:

• Fill a large pan with water and bring to the boil. Fill a bowl with cold water and add the vinegar. Lower the quail's eggs into the boiling water with a slotted spoon and cook for 2 mins. Scoop out the eggs, plunge them into the vinegar water and leave to cool for at least 20 mins, or drain and chill for up to 24 hrs.
• In a large bowl, mash the sausagemeat, thyme and chutney until well combined. Drain and carefully peel the eggs. They should be softly boiled, so will be delicate - try not to break the egg white as you peel them.
• Spread the flour over a plate. Whisk the hen's eggs in a wide, shallow bowl and tip the breadcrumbs into a third dish. Divide the sausage mixture into 12 patties. Take one patty and flatten it in the palm of your hand. Put a peeled egg in the centre and carefully wrap the patty around the egg to completely enclose it. Roll in flour, then egg, then the breadcrumbs. Continue with the remaining 11 eggs, then chill for at least 30 mins, or overnight.
• Half-fill a large pan with oil, heat to 180C on a thermometer, or until a cube of bread browns in 45 secs. Gently drop in a few eggs, making sure you don't overcrowd the pan, and cook for 3 mins or until deep golden brown and crisp. Remove with a slotted spoon onto a tray lined with kitchen paper, and sprinkle with flaky sea salt. Serve warm or cold. Will keep in the fridge for 1 day.