Air Fryer Reference
Scotch Egg
appetizer · fresh
- Temperature
- 390 °F
- 199 °C
- Total time
- 13 min
- 4 Scotch eggs fit a standard basket in a single layer and serve 4 as a snack or 2 as a light meal; give them room to brown on all sides
- Flip at
- 6 min
- flip once
- Internal temp
- 160 °F
- 71 °C
Doneness
Done when the breadcrumb shell is deep golden and crisp all over and the sausage layer is cooked to 160 °F (71 °C). The egg inside is already boiled, so you're cooking the raw sausage coating — turn the eggs at the halfway mark so they brown evenly all the way around instead of flattening on one side.
Oil & seasoning
Spray the breaded eggs all over before cooking and again after the first turn — the oil is what turns the breadcrumbs deep golden instead of leaving dry, pale patches.
Season with: Classic pork: seasoned pork sausage meat around a soft- or hard-boiled egg, breaded in panko., Soft-centered: a 6-minute boiled egg so the yolk stays jammy after the sausage cooks., Spiced sausage: sage, nutmeg, or a little mustard powder worked into the pork., Dipping sauces: serve with English mustard, brown sauce, or a curried mayo..
Watch out for
- The egg is pre-boiled but the sausage coating is raw — cook to 160 °F (71 °C) in the sausage layer, not just until the breading browns.
- Wrap the sausage evenly and seal it fully around the egg so it doesn't split open and expose the egg as it cooks.
- For a jammy yolk, boil the eggs only about 6 minutes and cool them in ice water before wrapping; for a firm yolk, boil 9–10 minutes.
- Spray well and turn at the halfway mark — unoiled or un-turned eggs come out with pale, dry breadcrumb patches.
- Peel the boiled eggs carefully; a torn white makes the egg hard to wrap neatly.