Hard or soft boil 6 eggs (depending on whether you’d like the scotch eggs a little runny or not)
In a mixing bowl, mix the sausage meat, soy sauce, mixed herbs and freshly ground pepper.
Prepare three deep plates: – 1 for the beaten egg, 1 for the flour and 1 for the breadcrumbs.
Weigh the sausage meat and divide the weight by 6 (approx. 115g) then split the meat into 6 portions, then peel all 6 eggs.
Place 1 of the 6 portions of the sausage meat onto a chopping board and flatten.
Dip one of the eggs into the flour then place it on the meat and carefully wrap the meat around the egg shaping into a ball. Dip the meat ball in the flour, then the beaten egg, and coat with the breadcrumbs and reserve on a plate whilst you repeat for each egg.
Once all eggs are ready, select the Air Fry function, and programme the temperature to 180℃ and the time for 10 minutes. Allow the Vortex to preheat before adding scotch eggs to the basket.
Turn the eggs carefully when prompted.
When the time ends, turn the scotch eggs again, select the Air Fry function once more and programme the temperature to 205℃ and the time for 4 minutes.
Allow to cook without turning again. Once finished, let them cool slightly before serving.