12 quail eggs
300g good-quality pork sausage meat
2 tbsp fresh parsley, chopped
1 tsp Worcestershire sauce1 tbsp onion chutney
Salt and freshly ground black pepper
1 medium egg, beaten
50g plain flour
75g dried breadcrumbs
1. Depending on whether you want soft or hard boiled eggs, place the quail eggs evenly on the grill of the HYSapientia air fryer oven. Set the temperature to 150°C and the timer to 5–6 minutes. Remove the cooked eggs and place them in icy water. Let cool, then peel the eggs and reserve.
2.In a large bowl, add the sausage meat, parsley, Worcestershire sauce and onion chutney and substantial amount of spice and toss to blend. Divide mixture into 4 balls and lay between plastic wrap. Flatten one of the balls until it's as flat as possible in the plastic wrap. Pour the flour on a plate and season well. Each hard-boiled egg should be lightly dusted with flour before being wrapped fully with sausage meat using plastic wrap. Repeat with remaining sausage balls and eggs.
3. Crack the eggs into a shallow basin and beat with a fork. Add crumbs on another plate.
4. Roll the floured eggs into the flour again, the coated eggs into the beaten eggs, and then roll in the breadcrumbs. Cool for 30 minutes.
5. Spray the eggs with oil and place in the air fryer. Set the temperature to 180°C and the time to 8-9 minutes. Start cooking.