AIR FRYER SCOTCH EGGS
When you make Scotch eggs in your air fryer, you get all the deliciousness without the mess and added fat of deep frying. They make the perfect breakfast or snack, especially when served with the chutney dipping sauce. Cook the eggs to your liking; either hard-boiled or slightly soft, you can't go wrong. You can find mango chutney in the Indian section of your grocery store.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 21.5 g, Cholesterol 284 mg, Fat 27.8 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 8.8 g, Sodium 944.9 mg, Sugar 2.8 g
CHEF JOHN'S SCOTCH EGGS
In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
- Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
- Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
- Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
- Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
- Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 24 g, Cholesterol 286.5 mg, Fat 40.5 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 10.6 g, Sodium 996.3 mg, Sugar 1.2 g
AIR-FRYER SCOTCH EGGS
These air-fryer Scotch eggs are amazing hot right after cooking, but I also love eating them cold for a snack before a soccer or baseball game. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 25m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 313 calories, Fat 22g fat (7g saturated fat), Cholesterol 258mg cholesterol, Sodium 614mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 17g protein.
QUICK AND EASY SCOTCH EGGS
A no nonsense quick and easy meal for the family - using 99 % Pork sausages keeps these a healthy option. These can be cooked in an air fryer with a teaspoon of oil.
Provided by robhughes72
Time 45m
Yield Makes 4
Number Of Ingredients 0
Steps:
- In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
- Divide the sausage into four equal parts. Mold each part around one of the hard-boiled eggs, rolling between your hands to shape. Place the beaten egg and breadcrumbs into separate dishes. Dip the balls into the egg, then roll in the breadcrumbs until coated. Shake off any excess.
- Follow instructions for times on how long to cook in air fryer. Server with fresh chips or on their own.
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- Preheat airfryer to 350°F. In a medium bowl combine onion, chives, 1 clove garlic, thyme, 1/2 tsp. salt, 1/2 tsp pepper, and sage. Add ground pork; mix well.
- In a shallow dish combine flour, remaining 1/2 tsp. salt and pepper, and paprika, if using. In another shallow dish beat together 2 eggs and water. In another shallow dish place panko.
- Dip each cooked egg in the flour mixture. Divide meat mixture into six portions. Flatten into thin patties and fold around hard cooked eggs, sealing and smoothing edges to completely enclose.
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- Place the cooked egg in the middle and wrap sausage patty around it closing any gaps and gently shaping it like you would a meatball.
- Dip the sausage wrapped egg in breading of choice. This recipe uses crushed pork rinds to keep it keto and carnivore friendly but you can also use breadcrumbs or almond flour.
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- Fill a medium saucepan halfway with water and bring to a boil over medium-high heat. Remove cold eggs from refrigerator and use a slotted spoon to carefully place them into boiling water. Do not crowd eggs in pan. Reduce heat and cover pan. Simmer for EXACTLY 6 minutes.
- Divide the sausage into 6 equal portions, each weighing 2⅓ ounces [66 grams]. I strongly suggest using a kitchen scale for this step: the cooking times are based on using a specific type and amount of sausage. If you use too much or too little, or use a sausage with a different fat content, your cooking times may be different. Roll each portion into a ball and place in refrigerator.
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- Divide the sausage into 5 or 6 equal parts, depending on how thick you want the sausage to wrap around the egg.
- For each portion of sausage, flatten nto a thin patty about 4” wide. Place the boiled egg in center and wrap sausage around the whole egg. Repeat for all eggs.
- Add beaten raw eggs to a bowl. Dip sausage-wrapped egg in raw egg mixture, then in breading. Spray outside of coated egg evenly with oil.
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- Put six eggs into a saucepan, cover with cold water (an inch above the eggs) and bring to the boil over medium-high heat. As soon as it boils, turn heat to medium-low and simmer for four minutes.
- Transfer them into a large bowl of ice water for at least 10 minutes. Peel and pat dry with kitchen paper towels.
- Meanwhile, divide the sausage into six equal pieces; flatten meat between your hands or between two pieces of cling wrap. You'll need to end up with a shape large enough to cover the egg.
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- Take one piece of sausage (leave the others in the fridge until ready to use) and flatten it between two pieces of plastic wrap or freezer paper until it is about 4 inches in diameter and about 1/2 inch thick.
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