“Scotch eggs” were apparently invented in England in 1738 at a London department store. They’ve been very popular since then as a snack, picnic food, pub food, etc.. I recently came across an Americanized version at Epicurious, which I used as a base for this recipe. I cooked them on my REC TEC wood pellet grill, and man, they were delicious! This is a perfect addition to a summer time, indoor or outdoor meal. I think they are much simpler to prepare than they look — I hope you’ll try this recipe this summer!
3 Tbsp paprika
1 Tbsp + 1 tsp ground black pepper
1 Tbsp + 1 tsp salt
1 Tbsp sugar
2 tsp chili powder
3 tsp garlic powder
2 tsp onion powder
3/4 tsp ground cayenne pepper
6 large eggs
1 lb lean ground pork
Combine 3 Tbsp paprika, 1 Tbsp ground black pepper, 1 Tbsp salt, 1 Tbsp sugar, 2 tsp chili powder, 2 tsp garlic powder, 2 tsp onion powder and 1/2 tsp ground cayenne pepper in a small bowl.
In a medium sauce pan, cover eggs in cold water. Bring eggs to a boil over high heat and cook 2 minutes. Remove eggs and immediately put into ice water. Let cool for about 15 minutes. Remove eggs from water, peel and place them in the refrigerator.
Meanwhile, combine the pork, 1 tsp salt, 1 tsp ground black pepper, 1 tsp garlic powder and 1/4 tsp ground cayenne pepper in a medium bowl. Use hands to ensure ingredients are well-incorporated.
Divide pork mixture into 6 equal portions. Flatten each portion into about a 5-inch circle on plastic wrap or wax paper. Place an egg on each and lift up the sides to drape eggs. In your hands, work each egg and pork mixture so that the eggs are evenly concealed by the pork. Spread spice mixture in a shallow dish. Roll each egg in the spice mixture until it is evenly coated. Place eggs on a clean dish, cover gently with plastic wrap and refrigerate 1 hour.
Prepare charcoal (or smoker or wood pellet) grill for low-heat, indirect cooking. Add some mesquite chips soaked in water (or some other flavorful wood) if using charcoal. When Temperature reaches 235 degrees F, place the eggs on the grill. Close lid and cook for 1 hour and 15 minutes. Transfer eggs to a plate, let cool and slice length-wise into quarters. Serve with a good BBQ sauce (I like Stubb’s Original).
What an interesting way of making the dish! Looks wonderful, and the seasoning sound great!
Thanks, Ronit! The seasonings are not typical of this dish, but they sure work well for it.
I’ve never been brave enough to try one in England – I always saw them at pubs there and elsewhere in the UK. But home-made they sound absolutely wonderful!!!
Thanks! They were surprisingly simple to make. I believe they actually use un-cased sausage meat in the UK, so this recipe is a bit different.
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I’ve never made scotch eggs but obviously need to 🙂
Thanks. These (in my book, at least) are delicious. They look like what one my find in an English pub, but totally American in flavor.
Yes. If you’re up for Memphis dry rub/British pub food, these are great! They are yummy, but not traditional.