How to make a fun and tasty snack that everyone is guaranteed to love.... or at least that's our hope! But who wouldn't love a smoked scotch egg!? Most recipes you find will have these baked in the oven. But it's SUMMERTIME! Let's smoke them!
In this recipe I will walk through what it looks like with a full video recipe as well as step by step cooking instruction typed out below.
What is a Scotch Egg?
A Scotch egg is a soft boiled egg that has been wrapped in sausage, breading, and deep-fried or baked. However, THIS recipe we did not go the 100% traditional route. However, the recipe kept it's roots for sure. Most people might think it's Scottish since it has Scotch in the name... however, this likely has English (not Scottish) origins. This is the kind of comfort food you will find at pubs and summertime picnics in and around the U.K.. In England, you can actually purchase these at select food retailers!
Ingredients you'll need:
- 1lb Breakfast Sausage
- 1lb Ground Venison or Lean Ground Beef
- BBQ Rub of your choice
- ⅓ Onion (finely minced)
- 5 Eggs
Helpful Supplies and Equipment
- Smoker I used in this recipe --> Coyote Grill
- Smoker Cover
- Cutlery and Knife I used --> Use Code ChefTim40 to get 40% off
- Large Pot
- Hexclad Products <--10% off
- Portable Burner - Yes! They exist !
- Long Handle Strainer to keep those hands safe!
I would love to have your honest feedback or review of this dish if you made it and or tell me what additions or changes you made to it to adjust to your palate.
Helpful Tips for Boiling the Eggs:
- Before boiling your water, place eggs in the pot and add enough water to the pot to cover the eggs about an inch. Remove the eggs before boiling the water.
- Keep eggs in the refrigerator until ready to place them in boiling water.
- When ready to cook them.. only place the eggs in the water when it's boiling. Look for a medium boil, not a hard rolling boil.
- While waiting on your water to boil, prepare the ice bath for your eggs to go into post boiling.
- Slightly crack your egg on the top and bottom before placing them in the ice bath (after boiling) so the water can penetrate the membrane and make peeling easier!
Detailed Instructions for Smoked Scotch Eggs:
Step 1 : Boil enough water to cover the eggs once they are added in. Heat at medium high and then reduce to a medium boil so the eggs don't crack. (see helpful tips above)
Step 2 : Boil eggs for exactly 6 minutes if you want a runny yolk. Cook them for 8 minutes if you'd like them more cooked but still a soft yolk. Then, crack the egg and place straight into an ice bath. One keynote is crack the shell on the top and bottom before going into the ice bath so the water can penetrate the membrane, so it makes egg peeling easier.
Step 3 : While eggs cool, dice your onions and combine them with the meat. Mix well and ensure they are combining and then lightly season.
Step 4: Split the meat mixture into 5 balls (6 if you want smaller amounts of meat). Then, flatten them out on a cutting board or surface with parchment paper. Preheat your pellet grill to 250°F.
Step 5: Once eggs are completely cooled, gently peel the eggs and place them on the flattened meat and fold the meat up around and over the eggs covering them completely. You should have at least ⅓" to ½" of thickness of meat around the egg. Re-season the meat and place on a smoker at 250°F for 45 minutes.
Step 6: Pull them off the smoker and let them cool for a moment. Cut in and enjoy.
Recipe
Scotch Eggs
Ingredients
- 1 lb Breakfast Sausage
- 1 lb Ground Venison or Lean Ground Beef
- BBQ Rub
- ⅓ Onion finely minced
- 5 Eggs
Instructions
- Boil enough water to cover the eggs once they are added in. Heat at medium high and then reduce to a medium boil so the eggs don't crack.
- Boil eggs for exactly 6 minutes if you want a runny yolk. Cook them for 8 minutes if you'd like them more cooked but still a soft yolk. Then, crack the egg and place straight into an ice bath.
- While eggs cool, dice your onions and combine them with the meat. Mix well and ensure they are combining and then lightly season.
- Split the meat mixture into 5 balls (6 if you want smaller amounts of meat). Then, flatten them out on a cutting board or surface with parchment paper. Preheat your pellet grill to 250°F.
- Once eggs are completely cooled, gently peel the eggs and place them on the flattened meat and fold the meat around the eggs covering them completely. You should have at least ⅓" to ½" of thickness of meat around the egg. Re-season the meat and place on a smoker at 250°F for 45 minutes
- Pull them off the smoker and let them cool for a moment. Cut in and enjoy.
Chef Tim Clowers says
It seems hard but it’s really not hard at all.