The Scotch Egg is the quintessential British pub snack. It is also one of the best picnic finger foods around.
Whip these crispy Air Fryer Scotch Eggs up in less than an hour for the perfect hot or cold party or picnic snack. I also give you cooking options for traditional fried or baked Scotch Eggs and a tasty mustard dipping sauce recipe.
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Why I Love this Recipe
While Scotch Eggs have traditionally been a pub snack enjoyed throughout England, Ireland, and Scotland since the 19th century, I feel like they were made for picnics. (Contrary to the name, Scotch eggs did not originate in Scotland).
Scotch eggs are a self-contained snack, perfect for picnics. I love them for Easter picnics (for obvious reasons); they make a great St Patrick’s Day picnic snack and are perfect kids’ picnic food due to their portability. Being eggs, they also make a great Brunch Picnic menu idea.
Traditionally deep-fried, this recipe shows you can also bake Scotch Eggs or cook them in an Air Fryer for a healthier, oil-free option.
Ingredient Notes
Panko Bread Crumbs: As with my crispy Chicken Kiev Balls, I use Panko over traditional bread crumbs as Panko tends to give a lighter, crispy outer coating. I sometimes find that finer breadcrumbs are a bit flat and dense. Panko also tends to retain a better crunch when served cold. Of course, if you only have traditional breadcrumbs, this is fine.
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Meat: Originally, Scotch eggs were covered in a fish paste and then breaded before frying. Later, seasoned sausage meat became the norm. Today, there are many variations. You can wrap the eggs in pre-seasoned sausage meat, plain ground pork, a mix of pork and beef, straight beef, or even ground turkey or chicken for a leaner option. The cooking process will be the same regardless of the meat you choose.
Cooking Method: This recipe is for air-fried Scotch Eggs, but I also give you the steps for fried or baked.
Play with Flavor: I lightly season the meat with smoked paprika and cumin for a warm, smoky flavor. You can use any herb or spice you prefer. Rosemary and sage are always nice flavor profiles for this recipe.
Step by Step Instructions
Prepare the Outer Meat Casing
Step 1: Peel and coarsely chop the onion. Place the onion in a food processor and blend until nearly smooth. Add 1-2 tbsp of water to help achieve a finer mix if necessary.
Step 2: In a large bowl, add the ground beef, onions, spices, finely chopped parsley, and salt to taste.
Mix well until the ingredients are evenly combined. Set aside until the eggs are cooked.
Boil The Eggs
Step 3: Place room-temperature eggs in a saucepan with enough water to cover the eggs. Add a teaspoon of salt, bring the water gently to a boil, and cook to your liking.
- For soft-boiled eggs, 4-5 minutes
- For hard-boiled eggs, 7-8 minutes.
Set the eggs aside to cool or plunge into cold water for easy peeling.
Shape the Scotch Eggs
Step 4: Divide the ground beef into 9 balls, about 0.18 pounds each.
Flatten each ball, place a boiled egg in the center, and wrap the minced meat around the egg, covering it completely.
Step 5: Shape each one into an egg or ball shape with your hands.
Tip: To avoid the meat sticking to your hands, keep your hand slightly damp (not wet) when shaping the Scotch Eggs.
Step 6: Get 3 large shallow dishes large enough to roll the raw scotch eggs in. Place 2 beaten eggs in one, the panko bread crumbs in another, and the flour in another.
Step 7: Roll each egg in the flour, ensuring they are well covered.
Step 8: Roll the floured scotch egg in the beaten egg mix, ensuring it is well coated.
Step 9: Roll the floured and egg-covered balls in Panko bread crumbs, ensuring even coverage.
Step 10: Place the balls in the Air Fryer pan and bake for 11-16 minutes or until golden brown. Do not overcrowd them while cooking.
Alternative Cooking Methods
Baked Scotch Eggs: Place the eggs on a tray lined with baking paper, ensuring they are not crowded. Preheat oven to 375F. Bake for 20-25 minutes or until golden brown. You may want to turn them during cooking to ensure even crispiness.
Fried Scotch Eggs: Heat vegetable or canola oil in a deep pot or frying pan. When the oil is hot, place the eggs in the pan and cook for 8-10 minutes, turning regularly. Cook in batches. See my Sigara Boregi Cheese Pastry Roll recipe for deep and shallow frying tips.
Scotch Egg Dipping Sauce
Step 11: Combine all the sauce ingredients – mayonnaise, Dijon mustard, Sriracha sauce, garlic, lemon, and salt & pepper, in a bowl and mix well. Adjust seasoning to taste.
Serve the Scotch Eggs hot or cold with the sauce or on their own.
Recipe FAQs
They can be stored in the refrigerator for up to 3-4 days. Ensure they’re in an airtight container.
To reheat Scotch Eggs in an air fryer, bring them to room temperature for 10 minutes. Heat the air fryer to 350°F (175 °C) and place the eggs in the basket, not touching each other. Reheat for 4-5 minutes until they’re warmed through. The crumb coating may not be as crispy after refrigeration and reheating.
Yes, you can prepare them a day in advance and store them in the refrigerator. I prefer to cook them before serving, but you can cook and reheat them.
The order in which you coat the meat-wrapped eggs is essential. Roll them thoroughly first in flour, then in beaten egg, and finally in breadcrumbs. This layering helps the breadcrumbs stick.
Expert Tips
- Ensuring Even Cooking: Keep an even thickness for uniform cooking when wrapping the egg with meat.
- Prevent Splitting: Gently press out any air pockets between the meat and the egg to prevent the coating from separating or splitting during cooking.
- Air Fryer Specifics: Preheat the air fryer briefly before cooking. Don’t overcrowd the air fryer basket; cook in batches if necessary to allow air circulation.
- Eggs: Have your eggs at room temperature before cooking.
More Picnic Finger Food Recipes
Did you try these Air Fryer Scotch Eggs?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Air Fryer Scotch Eggs
Ingredients
Scotch Eggs
- 2 pounds ground beef - You can use pork. See notes
- 1 large yellow onion - minced
- ½ bunch fresh parsley
- 1½ teaspoon cumin
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- salt to taste
- 9 eggs - Hard boiled. See cook times for soft boiled
Bread Crumb Coating
- ¼ cup all- purpose flour
- 1 cup Panko breadcrumbs
- 2 eggs - beaten
Dipping Sauce
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 3 teaspoon Sriracha sauce
- 3 small garlic cloves minced
- A squeeze of lemon juice – about 1/2 small lemon
- salt and pepper to taste
Instructions
Prepare the Outer Meat Casing
- Peel and coarsely chop the onion.
- Place the onion in a food processor and blend until nearly smooth. Add 1-2 tbsp of water to help achieve a finer mix if necessary.
- In a large bowl, add the ground beef, onions, spices, finely chopped parsley, and salt to taste.
- Mix well until the ingredients are evenly combined. Set aside until the eggs are cooked.
Boil The Eggs
- Place room-temperature eggs in a saucepan with enough water to cover the eggs. Add a teaspoon of salt, bring the water gently to a boil, and cook to your liking.For soft-boiled eggs, 4-5 minutes. For hard-boiled eggs, 7-8 minutes. Set the eggs aside to cool or plunge into cold water for easy peeling.
Shape the Scotch Eggs
- Divide the ground beef mix into 9 balls, about 0.18 pounds each.
- Flatten each ball evenly. Place a boiled egg in the center, and wrap the minced meat around the egg, covering it completely.
- Shape each one into an egg or ball shape with your hands. Make sure the meat casing is even, and press out any air bubbles. Tip: To avoid the meat sticking to your hands, keep your hand slightly damp (not wet) when shaping the Scotch Eggs.
- Get 3 large shallow dishes large enough to roll the raw scotch eggs in. Place 2 beaten eggs in one, the panko bread crumbs in another, and the flour in another.
- Roll each meat wrapped egg in the flour, ensuring they are well covered.
- Roll the floured scotch egg in the beaten egg mix, ensuring it is well coated.
- Roll the floured and egg-covered balls in Panko bread crumbs, ensuring even coverage.
- Place the Scotch Eggs in the Air Fryer pan and bake at 390 F (200C) for 10-15 minutes or until golden brown. Do not overcrowd them while cooking.
Scotch Egg Dipping Sauce
- Combine all the sauce ingredients – mayonnaise, Dijon mustard, Sriracha sauce, garlic, lemon, and salt & pepper, in a bowl and mix well. Adjust seasoning to taste.
- Serve the Scotch Eggs hot or cold with the sauce or on their own.
Notes
- Keep an even thickness for uniform cooking when wrapping the egg with meat.
- Press air pockets out between the meat and the egg to prevent the coating from separating or splitting during cooking.
- Air Fryer Specifics: Preheat the air fryer briefly before cooking. Don’t overcrowd the air fryer basket; cook in batches if necessary to allow air circulation.
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