I was at a party recently, and we were talkin' Q, when a guy asked if I had
ever tried smoked eggs. Apparently just regular hard boiled eggs, smoked in
the shell. Anyone heard of this? Any procedure? Brine first? Any ideas
available would be welcome, as I would like to give this a try.

--
tbone in the Q-Zone

tbone wrote:

> I was at a party recently, and we were talkin' Q, when a guy asked if I had
> ever tried smoked eggs. Apparently just regular hard boiled eggs, smoked in
> the shell. Anyone heard of this? Any procedure? Brine first? Any ideas
> available would be welcome, as I would like to give this a try.

The best smoked egg preparation I've had was smoked
deviled eggs. Take some hard boiled eggs, shell and
smoke them, then use in a regular deviled egg recipe.

<http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_topic;f=4;t=000228#000000>

I've also seen smoked scotch eggs. Hardboiled eggs
covered in spiced ground meat then smoked.

Keep the smoker temp low. Just under 200 F if possible.

Plus you want to just barely cook the eggs first
so they don't end up overcooking in the smoker. To
do this, bring the eggs just to a boil, then turn off
the heat. Let them sit 15 minutes off heat, then
put under cold water and peel right away. They
come out very tender.

I've never seen a method where they're smoked in the
shell. Seems to me the smoke wouldn't permeate the
shell very well.

--
Reg

tbone wrote:
>
> I was at a party recently, and we were talkin' Q, when a guy asked if I had
> ever tried smoked eggs. Apparently just regular hard boiled eggs, smoked in
> the shell. Anyone heard of this? Any procedure? Brine first? Any ideas
> available would be welcome, as I would like to give this a try.
>
> --
> tbone in the Q-Zone


I've never even heared of smoked eggs before, much less smoked deviled
eggs! They sound interesting, although I did have visions of deviled
eggs (already prepared) getting placed in a smoker/grill/whatever! It
makes more sense to smoke the eggs first, then to "devil" them, instead
<G>. In addition, I'd imagine there are different "flavours" of smoked
eggs that depend on the type of hardwood used to smoke them. Some good
and others not so good (?)?

Skyhooks
""aahhtt""
a t t
""ddoott""
n e t

On Sat, 04 Mar 2006 22:52:02 GMT, Reg > wrote:

>I've never seen a method where they're smoked in the
>shell. Seems to me the smoke wouldn't permeate the
>shell very well.

An egg shell is quite permeable; it has to be, or the chick would
suffocate.

Truffled eggs are made by storing ripening truffles in a bowl of fresh
eggs for a few days to allow the eggs to take on the truffle flavor.

Steve Wertz wrote:

> On Sat, 04 Mar 2006 22:27:38 GMT, "tbone" >
> wrote:
>
>
>>I was at a party recently, and we were talkin' Q, when a guy asked if I had
>>ever tried smoked eggs. Apparently just regular hard boiled eggs, smoked in
>>the shell. Anyone heard of this? Any procedure? Brine first? Any ideas
>>available would be welcome, as I would like to give this a try.
>
>
> Tea-smoked eggs are a Taiwanese specialty. You can do those
> inside on the stove in a wok. Never tried traditional smoking of
> eggs, though - I've smoked everything but eggs (Kevin bait). I'll
> have to remedy that soon.


Great idea. I'll try this one tomorrow.

--
Reg

Kevin S. Wilson wrote:

> On Sat, 04 Mar 2006 22:52:02 GMT, Reg > wrote:
>
>>I've never seen a method where they're smoked in the
>>shell. Seems to me the smoke wouldn't permeate the
>>shell very well.
>
> An egg shell is quite permeable; it has to be, or the chick would
> suffocate.

It's a question of degree.

Given that the level of smoke is just about right with
the shell off, it's hard to imagine that it would get enough
with the shell on, even with the added smoker time.

We'll see. I'll give it a try and see what comes out.
Eggs are cheap.

> Truffled eggs are made by storing ripening truffles in a bowl of fresh
> eggs for a few days to allow the eggs to take on the truffle flavor.

Interesting.

--
Reg

On Sun, 05 Mar 2006 01:33:17 GMT, Reg > wrote:

>Kevin S. Wilson wrote:
>
>> Truffled eggs are made by storing ripening truffles in a bowl of fresh
>> eggs for a few days to allow the eggs to take on the truffle flavor.
>
>Interesting.

From an article about Oregon white truffles in "Bon Appetite." The
article might be online at the obvious place.

> The best smoked egg preparation I've had was smoked
> deviled eggs. Take some hard boiled eggs, shell and
> smoke them, then use in a regular deviled egg recipe.
>

Actually, that was the first thing that sprang to mind after hearing about
them! I thought, damn, I bet they'd make the killer deviled eggs!

--
tbone in the Q-Zone

tbone wrote:
>>The best smoked egg preparation I've had was smoked
>>deviled eggs. Take some hard boiled eggs, shell and
>>smoke them, then use in a regular deviled egg recipe.
>>
>
>
> Actually, that was the first thing that sprang to mind after hearing about
> them! I thought, damn, I bet they'd make the killer deviled eggs!
>
> --
> tbone in the Q-Zone
>
>

hm, interesting... do you cut them in half before smoking?

--
Steve
No piece of paper can be folded in half more than 7 times.

"Steve Calvin" > wrote in message
...
> tbone wrote:
>>>The best smoked egg preparation I've had was smoked
>>>deviled eggs. Take some hard boiled eggs, shell and
>>>smoke them, then use in a regular deviled egg recipe.
>>>
>>
>>
>> Actually, that was the first thing that sprang to mind after hearing
>> about them! I thought, damn, I bet they'd make the killer deviled eggs!
>>
>> --
>> tbone in the Q-Zone
>
> hm, interesting... do you cut them in half before smoking?
>
> --
> Steve
> No piece of paper can be folded in half more than 7 times.

For me they're easier to smoke whole, then slice. I've found if you let
them go too long in the smoker they get rubbery on you. About 30-40 min. at
most in cooler smoke works for me.

Brian D. wrote:
>
>
> For me they're easier to smoke whole, then slice. I've found if you let
> them go too long in the smoker they get rubbery on you. About 30-40 min. at
> most in cooler smoke works for me.
>
>

Thanks. I've got a 'Lil Chef cold smoker. I think I'll try
'em in that as opposed to the WSM.

--
Steve
No piece of paper can be folded in half more than 7 times.

In article . net>,
tbone > wrote:

> Brine first?

Of course. Then spatchcock. ;-)

Kevin

"tbone" > wrote in message
ink.net...
> I was at a party recently, and we were talkin' Q, when a guy asked if I
had
> ever tried smoked eggs. Apparently just regular hard boiled eggs, smoked
in
> the shell. Anyone heard of this? Any procedure? Brine first? Any ideas
> available would be welcome, as I would like to give this a try.
>
> --
> tbone in the Q-Zone
>

I didn't read all the responses, so I may be saying something that's already
been said, but... smoked eggs are absolutely delicious! Basically all we do
is just hard boil the eggs, then put them in the smoker for about 30min or
so with good smoke. Egg gets brown, kinda tough on the outside, but man,
what a great flavor!

>

My dad and I have been smoking eggs for several years. After a lot of trial and error, this is how I do it and everyone seems to love them.

I use a Little Chief electric smoker and this method would be considered cold smoking. I'm sure the principles can be applied in many ways, though.

You also need a large box... large enough to cover the smoker and allow a decent amount of clearance. Vent the box in two or three places on the top. I cut a small spot on one side to run the smoker’s power cord through as well.

1. Boil, peel, and rinse the eggs.

2. Place eggs in wire container(s) (makes it easier to transport, but putting them directly on the rack would be fine as well).

3. Put eggs into smoker (make sure they are separated).

4. Place tray full (almost heaping) of wood chips onto heating element. I use hickory shreds (not chips), but I’m sure other types of wood would be fine as well.

5. Place a pie-plate half filled with water on the lowest shelf. This adds moisture to the mix and helps to keep the eggs soft.

6. Leave the door off of the smoker and place the box over the smoker so that the back of the smoker is 1-2 inches from the box (not sure, but I assume if it touches it might be a fire hazard). I do this to minimize the heat delivered to the eggs, while containing the smoke. I found that using the door on the smoker made the eggs rubbery due to the heat.

7. Smoke eggs till wood shreds are consumed (with my smoker, it takes 40 to 50 minutes). I generally wait till I see no smoke coming from the vents in the box. For me and my family, this is enough smoke flavor… if you like more, refill and replace the smoking wood and smoke further to taste.

8. Remove the box and the eggs. They should be a nice golden color.

9. Cut each egg in half and remove the yolks into bowl. I place the emptied whites into an egg tray.

10. Use a potato masher to mush yolks into a fine paste (so much easier than a fork).

11. Pour mashed yolks into a large freezer bag.

12. For each dozen yolks, add to bag: 1/4 cup mayonnaise, 1 tablespoon mustard, and 1/4 teaspoon hot sauce (I use tobacco because it’s not that hot. Unless you know for sure, don’t over do it).

13. Use hands to mash and mix ingredients. Push the air out first before sealing and push contents down with fingers multiple times to mix properly. Taste with clean spoon and add ingredients to taste/texture.

14. Push contents toward bottom corner of bag. Cut bottom corner of bag with scissors to create small hole.

15. Use hands to push contents toward hole in bag and use it like a pastry bag to push contents into empty egg halves. Use a pushing motion to fluff filling till egg hollow is full and slightly overflowing.

16. Fill under filled eggs with remaining filling (or just eat it).

17. Sprinkle eggs with paprika when done and refrigerate till served.