Smoked Scotch Eggs with Runny Yolk

Scotch eggs are typically breaded and fried, but this smoked version takes them to a whole new level. Wrapped in seasoned sausage and kissed by smoke, these eggs feature perfectly runny yolks that ooze with every cut. Serve them with bread or rice for a dish that’s smoky, savory, and full of texture.

Smoked Scotch Eggs with Runny Yolk

Let’s get one thing out of the way—yes, these aren’t traditional Scotch eggs. But if you’ve ever wanted to take that classic pub favorite and give it some smoky, pit-cooked magic, this is it. This version trades frying oil for wood smoke, and the crispy breading for juicy, seasoned sausage.

The best part? That golden, soft-boiled yolk right in the middle. It’s a BBQ twist on a British classic, and it delivers big flavor in every bite.

How to Make Smoked Scotch Eggs with Runny Yolk

Preparation

Start by preheating your smoker to 250°F.
Boil your eggs for exactly 6 minutes, then plunge them into an ice bath to stop the cooking. This preserves that luscious, runny yolk. Once cool, carefully peel the eggs and store them in the fridge while you prepare your sausage.

Wrap the Eggs

Take a generous handful of ground sausage and flatten it into a patty on a cutting board. Season lightly with a jalapeño BBQ rub (optional if your sausage is already seasoned).
Place a peeled egg in the center and gently wrap the sausage around it, sealing any seams. Roll the meat in your hands to ensure a uniform shape. Repeat with all your eggs, then season the outside again for that extra crust of flavor.

Smoking the Eggs

Place your wrapped eggs directly on the smoker. Smoke at 250°F for about 45 minutes, or until the internal temp of the sausage reaches 165°F. Be careful not to puncture the egg when probing—aim for just the sausage layer.

Doneness Check

Once you hit temp, remove an egg and slice it open right away. This is your chef’s sample. Make sure that yolk is gooey and golden. If it’s perfect, gather your guests—you’re about to blow their minds.

Serving

Serve whole so each person gets to cut open their own egg and watch the yolk spill out. Add some toasted bread or steamed rice on the side to soak up all that rich, smoky flavor.

Best Beer to Pair With Smoked Scotch Eggs

Brown Ale

Smooth, slightly nutty, and just malty enough to complement the richness of the sausage and egg.

Dry Irish Stout

Its bitter edge and roasted finish pair beautifully with the smoky sausage and creamy yolk.

Hefeweizen

Light, crisp, and citrusy—great for balancing the richness and refreshing your palate.