Author Topic: Smoking Eggs (Read 19115 times)

johnny egg · « **on:** March 26, 2004, 09:41:09 PM »

Anybody got any information on smoking quail eggs?
I am particularly interested in being able to smoke in shell.
A complete novice, less than 24 hours old Bradley owner, smelling like an old wood burner, rapidly running out of fuel, owner of a large pile of oversmoked quail eggs (special mix). How do you keep the temperature below 60C when air temp is only 6C?
All advice gratefully received as I am on a very steep learning curve!
Johnny

Cold Smoke · « **Reply #1 on:** March 26, 2004, 10:20:13 PM »

YIKES! If you were to let those eggs hatch I might be able to find you a recipe but will be of no use to you with this request.

Good luck!

Cold Smoke

johnny egg · « **Reply #2 on:** March 26, 2004, 10:47:53 PM »

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Cold Smoke
 YIKES! If you were to let those eggs hatch I might be able to find you a recipe but will be of no use to you with this request.

Good luck!

Cold Smoke
<hr height="1" noshade id="quote"></blockquote id="quote">

johnny egg · « **Reply #3 on:** March 26, 2004, 10:50:16 PM »

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Cold Smoke
 YIKES! If you were to let those eggs hatch I might be able to find you a recipe but will be of no use to you with this request.

Good luck!

Cold Smoke
<hr height="1" noshade id="quote"></blockquote id="quote"> Thanks for all your help, perhaps I can fly some over!

Johnny

Fuzzybear · « **Reply #4 on:** March 26, 2004, 11:27:59 PM »

I've never heard of slow cooking an egg.................sorry.

"A mans got to know his limitations"
Glendora, CA - USA!

johnny egg · « **Reply #5 on:** March 26, 2004, 11:35:34 PM »

Slow cooking? It is cold smoking. I told you I was a novice. Plenty of comments but no advice so far.

Johnny

Bassman · « **Reply #6 on:** March 27, 2004, 12:46:44 AM »

I have never heard of smoking any kind of egg.Maybe it's just me,but how is the smoke going to penetrate the shell?And what can you do with smoked egg shells?What exactly is the point/and or goal?

Jack

Oldman · « **Reply #7 on:** March 27, 2004, 12:53:17 AM »

I have been googled for 30 minutes now and I have not found any ideas / recipes. However, I did find a couple companies that sells smoked eggs. Maybe on the outside chance they might tell ya how they do it.

http://www.countrysmoked.co.uk/
http://www.devonfoodlinks.org.uk/FoodFinder/FF_eggs_details.asp?org_id=167

Now while we are talking about eggs...

I make my own version of Soy Eggs by simmering peeled hardboiled eggs in a marinade of soysauce diluted 50/50 with
water, brown sugar, sliced ginger, garlic, and a small amount of anise. Let eggs cool and store in marinade for a couple of days or so in the fridge. Eat cold or smoke'em for a couple of hours! Ta Da!

Good luck in finding the answer!
Olds

Chez Bubba · « **Reply #8 on:** March 27, 2004, 01:12:38 AM »

I can't imagine that the smoke would penetrate the shell of an uncooked egg. I know it "breathes", but I would think it would be gasping pretty fast once the smoke hit it.

OTOH, smoked, peeled hard boiled eggs make wonderful treats. About an hour & a half & then make deviled eggs out of them....I've never seen 2 dozen eggs disappear as quickly. Or, just mix them into one of those salad things that call for hard boiled eggs & they give the whole dish a subtle smoky flavor.

Johnny, I don't think it would be too hard to keep the smoker below 60C if the ambient is 6C. Just slide the knob to the left & let the smoke generator run.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

johnny egg · « **Reply #9 on:** March 27, 2004, 06:45:46 PM »

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Bassman
 I have never heard of smoking any kind of egg.Maybe it's just me,but how is the smoke going to penetrate the shell?And what can you do with smoked egg shells?What exactly is the point/and or goal?

Jack
<hr height="1" noshade id="quote"></blockquote id="quote">Jack, perhaps this is a Brit thing, but smoked eggs are quite well known over here. The eggs are usually peeled and brined before smoking, but I am also trying to brine a hard boiled egg in shell sufficiently to absorb the smoke without destroying your taste buds when eaten.
Johnny Egg

johnny egg · « **Reply #10 on:** March 27, 2004, 06:52:15 PM »

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by DoW-Oldman
 I have been googled for 30 minutes now and I have not found any ideas / recipes. However, I did find a couple companies that sells smoked eggs. Maybe on the outside chance they might tell ya how they do it.

http://www.countrysmoked.co.uk/
http://www.devonfoodlinks.org.uk/FoodFinder/FF_eggs_details.asp?org_id=167

Now while we are talking about eggs...

I make my own version of Soy Eggs by simmering peeled hardboiled eggs in a marinade of soysauce diluted 50/50 with
water, brown sugar, sliced ginger, garlic, and a small amount of anise. Let eggs cool and store in marinade for a couple of days or so in the fridge. Eat cold or smoke'em for a couple of hours! Ta Da!

Good luck in finding the answer!
Olds
<hr height="1" noshade id="quote"></blockquote id="quote">Thanks Olds,I know of these sites, and Bradley have also given me http://www.minola-smokery.com/ I will try your Soy Eggs it sounds similar to Teriyaki Eggs
Johnny

johnny egg · « **Reply #11 on:** March 27, 2004, 06:54:46 PM »

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 I can't imagine that the smoke would penetrate the shell of an uncooked egg. I know it "breathes", but I would think it would be gasping pretty fast once the smoke hit it.

OTOH, smoked, peeled hard boiled eggs make wonderful treats. About an hour & a half & then make deviled eggs out of them....I've never seen 2 dozen eggs disappear as quickly. Or, just mix them into one of those salad things that call for hard boiled eggs & they give the whole dish a subtle smoky flavor.

Johnny, I don't think it would be too hard to keep the smoker below 60C if the ambient is 6C. Just slide the knob to the left & let the smoke generator run.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote"> Kirk, Sorry I did not make it plain, these eggs is hard boiled, just like me.

Johnny

Chez Bubba · « **Reply #12 on:** March 27, 2004, 09:30:47 PM »

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by johnny egg
Kirk, Sorry I did not make it plain, these eggs is hard boiled, just like me.

Johnny
<hr height="1" noshade id="quote"></blockquote id="quote">
Boil on![8D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Cold Smoke · « **Reply #13 on:** March 30, 2004, 06:04:55 PM »

I popped a dozen hard boiled eggs in the BS along with the turkey on the weekend for about an hour. I then devilized them... turned out OK- nothing to brag about though. Do you usually brine these things first then smoke? I used the HiMountain deviled egg mixture they sent me with my last order- perhaps it was this mixture that lacked any oomph.

Cold Smoke

johnny egg · « **Reply #14 on:** March 30, 2004, 07:18:19 PM »

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Cold Smoke
 I popped a dozen hard boiled eggs in the BS along with the turkey on the weekend for about an hour. I then devilized them... turned out OK- nothing to brag about though. Do you usually brine these things first then smoke? I used the HiMountain deviled egg mixture they sent me with my last order- perhaps it was this mixture that lacked any oomph.

Cold Smoke
<hr height="1" noshade id="quote"></blockquote id="quote">
Hi Cold Smoke

I have experimented and find that you do need to brine (10% salt) for about 1 hour first, (hard boiled and peeled eggs). Hen eggs may need longer,I am talking about small eggs.
I have also been given an interesting recipe, this involves a plastic bag and 4 ozs granulated salt, 2 teaspoons of ground black pepper, and 2 teaspoons of garlic powder. the ingredients are shaken up in the bag along with 4 doz. quail eggs (say 6 -10 hen large eggs) left for approx 2hours and then cold smoked for 40 mins.
I will let you know the result in the next 3-4 days.

Johnny egg

BRADLEY SMOKER | "Taste the Great Outdoors"

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Author Topic: Smoking Eggs (Read 19115 times)

johnny egg

Smoking Eggs

Cold Smoke

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johnny egg

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Fuzzybear

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Chez Bubba

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