Preparation

Scotch eggs get a vegetarian makeover in this globally-inspired air fryer creation that proves you don't need meat to achieve that satisfying crispy-creamy contrast. The paneer coating stays moist and flavorful while the za'atar-spiked crust shatters beautifully with each bite.

Preparation

1. Bring a pot of water to boil and gently lower in 4 eggs. Cook for exactly 6 minutes for jammy yolks, then transfer to ice water. Once cooled, carefully peel and set aside.
2. In a mixing bowl, combine grated paneer, chickpea flour, garam masala, chili powder, turmeric, cilantro, green chili, and salt. Mix until the mixture holds together when squeezed. If too dry, add a tablespoon of water.
3. Set up your breading station: place all-purpose flour in one shallow bowl, beat 2 eggs in another, and mix panko breadcrumbs with za'atar in a third bowl.
4. Divide the paneer mixture into 4 equal portions. With wet hands, flatten one portion into a disc, place a peeled egg in the center, and carefully mold the paneer around it, ensuring no gaps. Repeat with remaining eggs.
5. Roll each paneer-wrapped egg first in flour, then egg wash, and finally in the za'atar panko, pressing gently to adhere the coating.
6. Preheat your air fryer to 375°F (190°C). Spray the basket with cooking spray and place the eggs in a single layer, not touching.
7. Lightly spray the tops of the eggs with cooking spray. Air fry for 12-14 minutes, turning halfway through, until the coating is deep golden and crispy.
8. Let rest for 3 minutes before serving. Cut in half to reveal the golden yolk, and serve with mint-yogurt chutney or tahini sauce.