Ingredients:

  • 4 large eggs, chilled
  • 1 tablespoon white vinegar
  • Ice water
  • 1 pound ground pork sausage meat
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 tablespoon olive oil

Instructions:

  1. Gently lower the chilled eggs into boiling water with vinegar. Cook for precisely 6 minutes for a runny yolk. Immediately transfer to ice water to stop cooking. Gently peel the eggs.
  2. In a mixing bowl, combine the sausage meat, sage, thyme, pepper, and nutmeg. Mix thoroughly with your hands until well combined.
  3. Divide the sausage mixture into 4 equal portions. Flatten each portion into a thin patty. Carefully wrap each patty around a peeled, soft-boiled egg, ensuring the egg is completely sealed. Gently shape into a smooth ball. Chill for at least 30 minutes.
  4. Set up three shallow bowls. In the first, combine flour, salt, and pepper. In the second, place the beaten eggs. In the third, place the panko breadcrumbs.
  5. Dredge each chilled sausage-wrapped egg in the flour mixture, then dip in the beaten egg, and finally coat thoroughly with panko breadcrumbs. Press the breadcrumbs gently to adhere.
  6. Preheat your air fryer to 350°F (175°C). Lightly spray the air fryer basket with olive oil. Place the coated Scotch eggs in the air fryer basket, ensuring they are not touching. Cook for 12-15 minutes, flipping halfway through, until the sausage is cooked through and the breadcrumbs are golden brown. The internal temperature of the sausage should reach 160°F (71°C).
  7. Let the Scotch eggs rest for a few minutes before slicing in half to reveal the runny yolk. Serve immediately.