Smoked Scotch Eggs Recipes
SMOKED SCOTCH EGGS
Provided by Ray "Dr. BBQ" Lampe
Categories Egg Pork Appetizer Backyard BBQ Meat Grill Chill Grill/Barbecue Advance Prep Required
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Put the eggs in a medium saucepan and cover with cold water. Let rest for 15 minutes to warm them up before cooking. (This will help keep them from cracking.) Over high heat, bring the eggs to a boil, rolling them around in the pot frequently. When the water begins to boil, start timing and cook for 2 minutes, continuing to roll the eggs around in the pan. (This will keep the yolks in the center.) Remove the eggs from the boiling water quickly and submerge them in ice water to stop the cooking. When the eggs are cool, peel them and refrigerate.
- Put the pork in a medium bowl and add the salt, pepper, garlic powder, and cayenne. Mix well and then divide the sausage into six equal portions. On waxed paper, flatten out one of the portions to a 4-inch circle. Top with an egg and wrap the sausage all around the egg, stretching as needed and sealing it completely. Do this with all the eggs and then season them liberally with the rub. Put the eggs on a pan lined with wax paper and refrigerate for 1 hour.
- Prepare your cooker to cook indirectly at 235°F using medium pecan wood for smoke flavor.
- Place the eggs on a grill topper or directly on the cooking grate and cook for 1 hour and 15 minutes, or until golden brown and firm to the touch.
- Transfer the eggs to a plate and let cool. Cut them in halves or quarters and serve with barbecue sauce for dipping.
SMOKED EGGS
This smoked egg recipe is incredibly easy. I learned it from a neighbor and it is a fun way to use up the extra space in your smoker grill. The eggs turn a lovely brown color and have a consistency similar to boiled eggs. The insides have a tinted brown color, too. Reduce cook time if you prefer a softer boiled egg.
Provided by Jackie B
Categories Appetizers and Snacks
Time 2h5m
Yield 6
Number Of Ingredients 2
Steps:
- Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
- Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
- Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 87.4 mg, Sugar 0.3 g
SMOKED SALMON SCOTCH EGGS
Smoked salmon and eggs is a cracking breakfast combination - take it to the next level with these Scotch eggs, flavoured with herbs, capers, lemon and cayenne
Provided by Good Food team
Categories Buffet, Canapes, Lunch, Snack
Time 1h
Number Of Ingredients 12
Steps:
- Bring a pan of water to the boil. Once simmering, drop in 4 of the eggs and set a timer for 6 mins. Get a bowl of ice-cold water ready so that once the eggs are done, you can immediately dunk them in to stop them from cooking. Once cool, carefully peel (be patient as you do it as they will be very delicate and the yolks will still be soft). Set aside.
- Blitz the salmon, smoked salmon, lemon zest and some seasoning together in a food processor to form a paste, then stir through the herbs and capers. Divide the mixture into four balls. Pat the eggs dry, then flatten a ball in the palm of your hand and tease it around one of the eggs until completely covered. Repeat with the remaining eggs. Set aside.
- Get a tray and three shallow bowls. Put the flour in one bowl, stir in the cayenne pepper and season. Crack the remaining egg into another and whisk, then put the breadcrumbs in the final bowl. One by one, dip the Scotch eggs into the flour, egg and then the breadcrumbs. Set aside on the tray.
- Fill a heavy-bottomed pan two-thirds with oil and heat to 180C or until a piece of bread browns in 20 seconds. Working in batches, fry the Scotch eggs for 5 mins until deep golden, drain on kitchen paper and sprinkle with flaky sea salt and a little more cayenne. Mix the mayo with the lemon juice, then serve the Scotch eggs alongside with lemon wedges for squeezing over.
Nutrition Facts : Calories 579 calories, Fat 35 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.3 milligram of sodium
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- Roll one peeled hard-boiled egg in flower to lightly coat. Flatten 1/4lb of the sausage in the palm of your hand to create round puck about ¼” thick. Place egg in the center and encase with the sausage making a solid ball, pinching and forming to seal. It will be about the size of a standard baseball. Roll in the scrambled egg to coat the sausage and then immediately transfer to a bowl of bread crumbs and coat well, pressing the bread crumbs into the surface if necessary. Place bread crumb coated ball on a square of parchment. Repeat for the remaining three Scotch Eggs. (Note: The parchment is to prevent the Scotch Egg from sagging between and adhering to the cooking grates while on the grill.)
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