Air Fryer Scotch Eggs

Method

1. Place 5 eggs in the air fryer and cook for 8 minutes at 180C. Carefully remove the hot eggs from the air fryer and plunge straight into ice-cold water to stop them from cooking. Peel as soon as they are cool enough to handle.
2. In a bowl, combine the sausage meat, seasoning and dried herbs before dividing the mixture into 5 equal portions. Wrap each egg in a portion of sausage meat, ensuring the egg is completely enclosed, and place in the fridge for 10 minutes to firm up.
3. Take the final egg and whisk in a shallow bowl. Add the flour to another shallow bowl and the breadcrumbs to a third ready for coating the eggs.
4. Remove the chilled eggs from the fridge and place the first one in the flour, carefully rolling to ensure it is completely coated - gently tap off any excess flour. Then add to the whisk egg and coat fully. Allow any excess whisked egg to drip off before placing in the breadcrumbs. Roll once again to fully coat.
5. Place the coated egg in the draw of the air fryer and repeat with the remaining 4 eggs. Once all the eggs are coated and in the air fryer draw, lightly oil the eggs - this is best done with an oil spray. Air fry at 180C for 15 - 18 minutes until the breadcrumbs are golden and crisp (do note that the longer they are in the air fryer the less jammy the egg yolks will be).
6. Remove from the air fryer and serve straight away along with a generous dollop of chutney if eating warm. Otherwise, allow to fully cool before storing in an airtight container in the fridge for up to 3 days.