Anybody have any ideas on cold smoking shell less hard boiled eggs?I'm going to try to get to the cottage the weekend.I'd like to do some cold smoking.Should I leave them in for 4to6 hr.What do you do?
Hard boiled, take the shell off and sit em right on the rack for bout an hour. If you go 4-6 hours you will have nasty grenade eggs :o
You have to boil them before you take the shell off? Maybe that's where I went wrong.
You can also brine the eggs before smoking for additional flavor. The below recipe is for quail egg to be brined for 1 hour, for chicken eggs you want to brine 2 - 4 hours.
Smoked Chicken or Quail Eggs (http://www.susanminor.org/forums/showthread.php?47-Smoked-Chicken-To-Quail-Eggs&p=58#post58)
There is not enough time for you now, but in the future after you applied some smoke, try pickling them:
Pickled Eggs (http://www.susanminor.org/forums/showthread.php?579-Hab-s-Pickled-Egg)
Also good not smoked.
I've also taken the smoked eggs and coated them with garlic powder (tossed in a baggie with powder and gently shaken) - got some good results with that
and also made smoked deviled eggs - that is a standing request for me to bring to some gatherings
Thanks Guys,I'll let you know how they turned out.
I make white pickled hot pepper eggs and then smoke an hour. HMMM! Should say wife makes them and I smoke. LOL
That sounds goooooood.Viper125
Just to verify, no heat, just smoke right?
Yes just the smoke generator.
Quote from: Scotty-G on February 01, 2012, 08:33:25 AM
I've also taken the smoked eggs and coated them with garlic powder (tossed in a baggie with powder and gently shaken) - got some good results with that
and also made smoked deviled eggs - that is a standing request for me to bring to some gatherings
No
Recipe? :D
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It's very simple, if you want to be a hero and get asked for every special event. Hard boil peel and cold smoke for around 2 hours or until slightly golden. Then use the eggs to make your favorite deviled egg recipe. Be careful! If you do this you won't be able to get away from it for the rest of your life. I speak from experience.
Quote from: Tater on February 03, 2012, 06:38:21 PM
It's very simple, if you want to be a hero and get asked for every special event. Hard boil peel and cold smoke for around 2 hours or until slightly golden. Then use the eggs to make your favorite deviled egg recipe. Be careful! If you do this you won't be able to get away from it for the rest of your life. I speak from experience.
Yup - can't get away from it - we love 'em too
MikeCorn.1 - I just downloaded a recipe from the food network for deviled eggs and used smoked, hardboiled eggs
http://www.foodnetwork.com/recipes/chic-easy/classic-deviled-eggs-recipe/index.html (http://www.foodnetwork.com/recipes/chic-easy/classic-deviled-eggs-recipe/index.html)
KH...you crack me up!!!
I make my smoked deviled eggs differently. In the past, most guests have bypassed the eggs because of their color. Mine come out more grayish then golden. So now I just smoke a few whole boiled eggs, and process the smoked egg whites of the smoked eggs with the egg yokes.
Quote from: Scotty-G on February 03, 2012, 09:09:51 PM
Quote from: Tater on February 03, 2012, 06:38:21 PM
It's very simple, if you want to be a hero and get asked for every special event. Hard boil peel and cold smoke for around 2 hours or until slightly golden. Then use the eggs to make your favorite deviled egg recipe. Be careful! If you do this you won't be able to get away from it for the rest of your life. I speak from experience.
Yup - can't get away from it - we love 'em too
MikeCorn.1 - I just downloaded a recipe from the food network for deviled eggs and used smoked, hardboiled eggs
http://www.foodnetwork.com/recipes/chic-easy/classic-deviled-eggs-recipe/index.html (http://www.foodnetwork.com/recipes/chic-easy/classic-deviled-eggs-recipe/index.html)
Thanks!
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Talk about cold,-16c.It was so cold I had to rap the adaptor in an old hunting jacket,so the burner would get hot enough keep the bisquets burning.The max temperature inside the bradley was +38f.The eggs smoked for 2hrs.came out prefect.Golden. The salmon LOX perfect.The cheese golden and will sit for 2wks.It's hard to wait that long.I tried an egg Sun.WOW!!!!! Salt was good too.
Thanks again guys. I have pictures but don't know how to get them on here.
Quote from: slowpoke on February 06, 2012, 03:41:46 PM
Talk about cold,-16c.It was so cold I had to rap the adaptor in an old hunting jacket,so the burner would get hot enough keep the bisquets burning.The max temperature inside the bradley was +38f.The eggs smoked for 2hrs.came out prefect.Golden. The salmon LOX perfect.The cheese golden and will sit for 2wks.It's hard to wait that long.I tried an egg Sun.WOW!!!!! Salt was good too.
Thanks again guys. I have pictures but don't know how to get them on here.
How to post pics (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768)
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Think I figured this picture thing out.lol
(http://i1156.photobucket.com/albums/p566/slowpoke53/3.jpg)
The jacket worked great,the bisquettes burned all up.Maybe this might help the northern smokers.
(http://i1156.photobucket.com/albums/p566/slowpoke53/4.jpg)
The eggs really looked and smelled good.
(http://i1156.photobucket.com/albums/p566/slowpoke53/1.jpg)
The blue is the out side temp.Red is inside temp.The wind chill was-18c The Rum was really flowing. ;D ;D
On the subject of smoking eggs does anyone know if its possible to cold smoke raw eggs at low temps and get a raw, smoked egg. What I want is runny yolk with smoky flavour so I thought if I could cold smoke the egg then slow poached it it might work. Obvious concerns are whether the shell is porous enough to allow smoke to penetrate and possibly health concerns. Has anyone done this or have any suggestions which might get me that smoky, runny yolk, thanks
My maine concern is semonilla.The eggs I smoke are soft boiled.Shelled.Then cold smoked for 2hrs.at 34-38*F. Same temp.as your fridge.I use maple or apple smoke.I don't like a harsh smoke on my eggs. ;D I chopped up 2 eggs bagged then,and froze then for egg salad sandwiches.I pulled a bag out this Mon.and ate a sandwich today.WOW!!!!!If you soft poached the eggs,let them cool in the fridge, for a couple of hours and then cold smoke them,the yoke can't get any harder.You don't want them to go to rubber so no more than 2hrs. of smoke.Warm them up in steamer for little while and there you go.I let the fresh smoked eggs sit in the fridge for few days, lets them cure. Hope this gives you a few ideas.All the best
OOOHH, OOOHH, while we are on the subject of smoked eggs, you haven't lived until you make yourself a smoked egg salad sammich. Simply Orgasmic!