You’ve been cooking scotch eggs wrong – celeb chef’s tip for delicious results

Scotch eggs are a much-loved savoury snack among Brits.

Often enjoyed as part of a buffet or alongside a packet crisps, you can't go wrong with the breadcrumb coated ball of goodness.

However, with the cost of living in the rise, making room for treats has become more difficult.

READ MORE: Greggs customer 'strikes gold' after being served 'double' sausage roll

But, one celebrity chef shared how you can easily make a scotch egg in the comfort of your own home.

And all you need is your air fryer.

Self-proclaimed 'Potato Queen' and Michelin-trained chef Poppy O'Toole revealed how you can make the savoury favourite with the kitchen appliance of the moment.

"This is a throwback to one of the first dishes I made in my first ever kitchen job," chef Poppy O'Toole shared in her new book Poppy Cooks: The Actually Delicious Air Fryer Cookbook.

"Shout out to the Scotch eggs of The Queen’s Head Inn, Bromsgrove, that I’d make time and time again back in 2011.

"I wish we’d had an air fryer to speed up the process for equally delicious results."

In her brand new cooking book dedicated to air fryers, the Young MasterChef judge shared her recipe for the scrumptious scotch egg that will transport your taste buds to a 'gastro pub'.

So to make four scotch eggs for all the family can enjoy, follow Poppy's handy recipe below.

But before you start, you need to heat your air fryer to 130C/270F.


  • 4 whole eggs, plus 2 extra, beaten
  • 500g/about 1lb sausage meat
  • ½ teaspoon dried mixed herbs
  • ½ teaspoon garlic powder
  • 2 tablespoons plain/all purpose flour
  • 200g/4 cups Panko breadcrumbs
  • Salt and ground black pepper


"Put the four whole eggs in the air-fryer basket and cook them for 9 minutes, which will be just enough to soft-boil them,” Poppy instructs.

"Meanwhile, prepare a bowl of ice-cold water.

"Once the time is up, transfer the eggs to the icy water and leave to cool (about 5 minutes).

"Once cool, peel them and set aside."

This is where the fun bit comes in, it’s time to get mixing.

In line with Poppy’s recipe, the chef says the next step is to start mixing the ingredients together and to season the meat.

"In a bowl, mix the sausage meat, dried herbs and garlic powder with your hands until it forms a paste-like consistency, season with salt and pepper,” she informs.

"Using kitchen paper, dry the peeled eggs.

"Gather three bowls.

"Season the flour and tip that into one bowl. Add the beaten eggs to the second, and the breadcrumbs to the third.

"Using one quarter of the sausage meat mixture, mould the meat around one of the boiled eggs as evenly as possible, aiming for the same thickness all the way around."

Poppy says you should repeat this step until the eggs are completely covered by the meat.

It’s nearly time for the air fryer, so you should set the temperature to 180C/350F.

Onto the final steps, the chef says: “One by one, dip the wrapped eggs first in flour (dusting off any excess), then in the beaten egg and finally in the breadcrumbs to coat fully.

“Put the eggs into the air-fryer basket and cook for 12 minutes, until the sausage is cooked through and the coating is golden.”

"Try using different meat minces to make the coating; or if you’re wanting veggie, use a meat alternative," the chef suggested.

"Best way to serve?

"Hot and straight out of the air fryer with some piccalilli and a bag of crisps – just like being at the gastro pub."

Extract taken from Poppy Cooks: The Actually Delicious Air Fryer Cookbook by Poppy O’Toole (Bloomsbury, £20 Hardback).

Let us know if you make the air fryer scotch egg – did you follow the chef's tips?

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