Ingredients
- 4 large eggs
- powdered pork rinds 25 g
- 45g grated Parmesan cheese
- 500g Pork Mince
- 30ml melted butter.
Method
- Fill a saucepan with enough water to cover the eggs by at least an inch. Place the saucepan on the stove and bring the water to a boil over high heat.
- Carefully add the eggs to the boiling water using a slotted spoon. Reduce the heat to a gentle simmer for 5 minutes (soft), or up to 9 minutes (hard). If you want your yolks runny, make sure to place the eggs in ice cold water to stop the cooking process.
- Once cooled, gently tap and roll the eggs on a hard surface to crack, then peel off the shell and discard it. Be careful not to break the egg, especially if you are cooking them soft.
- Place pork rinds in a food processor and process into fine powder. Grate the parmesan cheese. In a bowl, combine the pork rinds with the parmesan. If using whole sausages, remove the casing.
- To make the Scotch Eggs, divide the meat mixture into 4 parts. Flatten using your hands like a thin meat patty
- Place a peeled egg in the middle of each meat patty and gently wrap the meat around the egg
- Place a peeled egg in the middle of each meat patty and gently wrap the meat around the egg
- Place the Scotch eggs in an air fryer and brush with either some melted butter, cook at 200 °C for 10 to 12 minutes. When done, remove from the air fryer and set aside to cool down slightly before serving.
- Serve while still warm.
