Scotch Eggs (air fryer or deep fried)

Time: 45 minutes

Makes 6

I will admit that I finally broke down and bought an airfryer/pressure cooker. We are loving the new recipes that we are trying. This is the latest and I barely got them out of the airfryer and they are gone… My husband paired the eggs with one of his favorite tavern / pub tunes! We liked these so much, I may actually make them for a brunch when we have company as they can be ready the night before and then just baked in the airfryer when company arrives. I also like the idea of having these as an appetizer!

Music Selection: Jake – Buckley – Tavern Down Below


8 eggs

2 cloves garlic, minced

1 Tbsp fresh chives, snipped

1 Tsp fresh thyme

1 tsp salt

1 tsp pepper

¼ tsp ground sage

1 lb ground lean pork

½ tsp smoked paprika

2 tbsp water

1 ½ cups panko bread crumbs (mixed with ½ tsp salt, ½ tsp paprika, ½ tsp garlic powder & 1 tsp dried parsley)


Boil 6 eggs in large pot of water for 8 minutes (soft boiled) or 10 minutes (medium soft). Place immediately into ice bath and let eggs cool.

In meantime, mix pork, sage, salt/pepper, thyme, chives, paprika together.

In a small bowl, mix 2 eggs and water. Set aside

In another bowl, mix bread crumbs with salt, paprika, garlic powder & dried parsley.

Peel the six eggs. Take 1/6 of the pork mixture and pad it onto your palm or a cutting board until thin. Wrap the pork around an egg so it is completely sealed. Try not to squish the yolk out of the egg while doing so. Then roll it in the egg dip. Then roll in the bread crumbs. Set aside until all eggs are done.

In an air fryer – heat it to 350 degrees and bake for 15 minutes.

If deep frying, heat oil to 375 degrees. Cook a few eggs at a time – about 5 to 6 minutes, until golden brown. Remove carefully.

Serve with sriracha mayonnaise or hot mustard.

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