Method:
Step One: Boil the Eggs
Place six eggs in a pot of warm, salted water.
Bring to a boil and gently simmer:
- Runny yolks: 2 minutes
- Soft yolks: 2 minutes 15 seconds
- Hard yolks: 3 minutes
Transfer the eggs to an ice bath to cool, then carefully peel off the shells.
Step Two: Prepare the Sausage Meat
Remove the casings from your Pork & Herb Bangers and shape the sausage meat into six even patties. Flatten each patty into a disc large enough to wrap around an egg.
Step Three: Wrap the Eggs
Place a boiled egg in the centre of a sausage patty.
Gently fold the sausage around the egg, ensuring it’s fully encased with no gaps. Repeat for all six eggs.
Step Four: Coat in Breadcrumbs
Prepare two bowls: one with lightly whisked eggs (for an egg wash) and another with breadcrumbs.
Roll each sausage-wrapped egg in the egg wash, then coat it generously with breadcrumbs. Repeat for a second layer to ensure maximum crunch.
Place all six Scotch Eggs onto a lightly greased baking tray. Oven bake or air-fry as follows:
Oven bake:
- Preheat oven to 425°F
- Use cooking spray on tray
- Cook for 25-30 mins
- Turn 3-4 times during cooking
Air-fry:
- Preheat air-fryer to 350°F
- Use cooking spray on the basket
- Cook for 15-20 mins
- Turn 3-4 times during cooking
Make sure the Scotch Egg is cooked thoroughly and that the sausage meat has reached 165°F. Rest your Scotch Eggs for a few minutes prior to enjoying!
