Boil the eggs to your liking. For soft centers, cook for 6 minutes; for jammy, 7–8 minutes; for hard, 9–10 minutes. Chill in ice water for 10 minutes, then peel gently and pat dry. Dry eggs help the sausage stick.

Prep the sausage mix. Remove boerewors from casings. In a bowl, combine with garlic powder, smoked paprika, a pinch of salt and pepper, and parsley if using. If your boerewors is very well seasoned, go light on added salt.

Portion the meat. Divide the sausage into 6 equal balls. Flatten each portion into a thin patty in the palm of your hand or between two sheets of parchment.

Wrap the eggs. Place a peeled egg in the center of a patty. Gently mold the meat around it, sealing seams well. Aim for a uniform layer so it cooks evenly.

Set up the coating station. Place flour in one shallow bowl. Beat 1 egg with 1 teaspoon mustard and a splash of water in a second bowl. Add breadcrumbs to a third bowl and season with a pinch of salt and pepper.

Coat each Scotch egg. Roll in flour, shake off excess. Dip in egg wash. Roll in breadcrumbs, pressing lightly to adhere. For extra crunch, let them rest 5 minutes, then dip again in egg wash and breadcrumbs for a double coat.

Preheat the air fryer. 375°F (190°C) for 3 minutes. Lightly spray the basket to prevent sticking.

Air fry. Arrange Scotch eggs in a single layer with space between them. Lightly spray the tops with oil. Cook for 12–16 minutes, turning once halfway and spraying again. They’re done when the coating is deep golden and the sausage reaches 160°F (71°C) inside.

Rest and serve. Let them rest 3–5 minutes to set. Slice in half for that picture-perfect center. Serve with mustard, chutney, or a tangy yogurt sauce.