Air-Fryer Scotch Eggs with Mustard Mayo

Ingredients

• 6 eggs, plus 1 beaten for coating
• 1 lb sausage meat
• 2 tbsp chopped sage and thyme
• ½ cup all-purpose flour
• 1½ cups panko breadcrumbs
• 2 tbsp olive oil
• ⅓ cup mayonnaise
• 1 tbsp coarse mustard
• Salt and black pepper

Method

1. Lower 6 eggs into boiling water and cook exactly 6½ minutes for a jammy center, then plunge into ice water for 5 minutes. Peel carefully; a slightly under-set egg peels best under a trickle of cold water.
2. Mix the sausage meat with the herbs, salt, and pepper, then divide into 6. Flatten each portion between plastic into a thin oval.
3. Wrap each egg completely, sealing the seam with damp fingers. Any gap becomes a blowout in the fryer.
4. Roll in flour, then beaten egg, then panko, pressing the crumbs on. Mist or brush with the olive oil.
5. Air-fry at 380°F (195°C) for 16–18 minutes, turning halfway, until the crust is deep gold and the sausage reads 160°F (71°C).
6. Stir the mayonnaise with the mustard. Rest the eggs 5 minutes, halve them to show off the yolk, and serve with the mustard mayo.