Preheat your oven to 400 degrees F. Line a rimmed baking sheet with foil and fit it with a wire rack. Lightly grease the rack.
In a medium bowl, mix the ground beef with the salt, pepper, and spices. Divide into four balls. Pat each ball into a thin round patty.
Place each egg in the center of a 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. This takes patience, but is quite doable, so don’t give up.
Place the beef balls on the prepared wire rack. . Bake until browned on the outside and done to your liking on the inside, 20-30 minutes.
Allow the Scotch eggs to rest for 5-10 minutes before serving them.
Variations on this recipe:
You can use store-bought sausage meat instead of ground beef.
Two more spices that I sometimes like to add are cumin and dried thyme - about ¼ teaspoon of each.
You can use minced fresh garlic instead of garlic powder. Try 2 teaspoons.