Cook the eggs: remove the eggs from the fridge. Fill a small saucepan with water and bring the water to a boil. Carefully lower the eggs, one by one, into the boiling water. When the water comes back to a rolling boil, turn the heat off, cover, and remove the saucepan from the heat. Allow the eggs to cook in the residual heat for 8 minutes, then pour out the hot water and fill the saucepan with cold water. Keep the cold water running while you peel the eggs. This method should result in very easy to peel eggs.
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the rack with olive oil.
In a medium bowl, mix the ground beef with the salt, pepper and garlic powder. Divide into four balls. Pat each ball into a round patty. Alternatively, you can use pre-formed beef patties and sprinkle them with salt, pepper and garlic powder.
Place each egg in the center of each beef patty. Gently stretch the beef to wrap the egg, shaping and molding it with your hands, pinching together areas where it comes apart, until each egg is fully wrapped by a ball of beef. This takes patience, but is quite doable, so don’t give up.
Place the beef balls on the prepared wire rack. Spray them with olive oil and sprinkle the tops with paprika – this will give them a nice color in addition to flavor.
Bake the Scotch eggs until browned on the outside and done to your liking on the inside – I like my ground beef pink in the middle, so I bake them for 20 minutes. If you prefer yours more done, loosely cover the Scotch eggs with foil after 20 minutes and continue baking for 5-10 more minutes.
Allow the baked Scotch eggs to rest 5-10 minutes before serving. Leftovers are very tasty cold, with some hot sauce or mustard. In fact, baked Scotch eggs make a perfect picnic food, or portable snack.