Smoked Scotch Eggs

I’ve made Scotch eggs in numerous guises, the most recent adding BBQ rub to enhance the taste sensation. This incantation of the popular pub snack was deemed by my wife to be the pinnacle of Scotch egging (if that’s a phrase).

All this changed however when I added smoke into the mix.

Smoked Scotch Eggs

35 mins prep (mostly unattended)
40-60 mins cook
4 smoked scotch eggs
Serve with
Tamarind and Date Dipping Sauce
Wine match
Stowford Press or Orchard Pig Cider

If you’re looking for a straight up quick scotch egg recipe, check out the Rustic Pub Scotch Eggs post. To make scotch eggs in a kitchen oven, follow the instructions for making in a smoker below without the smoking chips).


This recipe requires a warm smoking device, I use a Big Green Egg. In addition you’ll need:

  • Saucepan
  • Three shallow bowls
  • Egg whisk (or fork)
  • Deep-fat fryer (optional, see below)
  • Slotted spoon
  • Clingfilm
  • Kitchen Towel
  • Thermapen (optional)
Caution: Deep-fat frying in a large open top pan can be very dangerous. There are some good, inexpensive and, most importantly safe, deep-fat fryers available. We recommend the use of these items from a safety perspective.

There are several deep fat fryers available from Amazon and other retailers. However…

Pros and Cons Of Adding a Frying Stage

… as we’re cooking in a smoker, do we need to use a deep fat fryer as well? Maybe. Whilst cooking with just a smoker is easier, adding a preliminary frying stage has three benefits:

  1. The crust of the scotch egg is slightly crisper and crunchier compared to just smoking.
  2. There is a greater chance that the egg yolk will be runny.
  3. The eggs are cooked faster.

The downsides are:

  1. Adds complexity to the cooking process.
  2. Unless you have a big deep fat fryer, the eggs need to be cooked in batches of two, and opening and closing of the smoker leads to losing smoke.
  3. There is less exposure to smoke flavours.

I present both options below, it’s a personal choice as to which to go for. I use the fryer.

Testing temperature with a thermapen ... needs a bit more time
Cut swiftly and carefully with a sharp knife
Scotch egg with double runny yolk ready to eat ... one yolk fell out


  • 400g Gloucester Old Spot
  • 150g panko breadcrumbs
  • 6 large eggs (preferably extra large and/or double yolkers)
  • Plain flour
  • Smoking chunks/chips
  • BBQ rub (optional)
  • Sunflower or vegetable oil (if using a deep fat fryer)

I use apple smoking chunks, sometimes cherry and pecan for diversity. Hickory doesn’t work, its flavour is too intense. When using pork sausagemeat, I add some Dizzy Pig Pineapple Head rub inside the casing.


See the hints, tips and pictures section in the Rustic Pub Scotch Eggs post for pictures on how to wrap eggs inside meat wrappers.

The eggs are cooked low ‘n’ slow, so might have the appearance of being underdone with the timings below. However, I can verify these timings as I used a digital thermometer to measure the meat temperature. And I’m fine after having eaten a lot of these bad boys.


  1. Add water and a lot of ice cubes to a large bowl. Place four eggs into a saucepan of lukewarm water, bring to the boil and simmer for 4 mins. With a slotted spoon, remove the eggs from the saucepan and lower them into the icecold water. Leave for at least 30 mins.
  2. Warm the smoking device to 135°C/275°F and add smoking chunks to the glowing coals. The aim is to get smoke ready for when the scotch eggs are cooked.
  3. For each scotch egg being made, flatten out 100g of sausage meat between two pieces of clingfilm to form thin egg casings, 3-4mm thick.
  4. Add the flour and breadcrumbs to two separate bowls. Whisk the remaining two eggs in the third bowl.
  5. If using a deep fat fryer, start to heat up the oil to 190°C/375°F.

Forming The Eggs

Commence this when the smoker is ready and the eggs have been chilling for 30 mins.

  1. Taking great care, peel the shell from one of the cooled eggs.
  2. Remove the top layer of clingfilm from one of the meat casings, sprinkle with some BBQ rub if being used. Wrap the egg in the meat, sealing the casing.
  3. Roll the wrapped egg in flour, then whisked egg, then breadcrumbs, then whisked egg and finally breadcrumbs again.
  4. Repeat the above step for the remaining eggs.
Adding BBQ rub to a scotch egg casing before wrapping the egg

Cooking With a Deep Fat Fryer and Smoker

  1. Taking great care, lower the eggs into the deep-fat fryer basket. Wiggle the pan around to stop the eggs from sticking to the basket mesh. Fry the eggs for 2 minutes only.
  2. Remove using a slotted spoon, and transfer to the smoking unit. Cook for a further 30-35 minutes or until the meat has reached 75°C.
  3. Slice the eggs in half swiftly and separate them yolk side up. If they are not completely cooked (meat underdone, runny egg white), return to the smoking unit for 4-5 mins to finish. Or under a grill for 1-2 mins.

Cooking With a Smoker Only

  1. Place each egg inside the smoking unit and cook for 50-55 mins or until the meat has reached 75°C.
  2. Slice the eggs in half swiftly and separate them yolk side up. If they are not completely cooked (meat underdone, runny egg white), return to the smoking unit for 4-5 mins to finish. Or under a grill for 1-2 mins.
Plated and ready with some Orchard Pig cider and dipping sauce

Hints, Tips and Pictures

  1. Having a production line set-up, with the smoker on one side and the fryer on the other, makes the delivery easier.
    Production line ready to make smoked scotch eggs
    Three bowls with flour, beaten eggs and panko breadcrumbs
  2. If cooking in the smoker only you can brush the scotch eggs with some BBQ sauce with 10 minutes to go to give an even more enhanced flavour.

4 thoughts on “Smoked Scotch Eggs

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