I am looking for recipes and tips for smoking hard boiled eggs. I put 3 in the bradley and smoked them at 190-200 degrees for 1 hour and 40 minutes. They came out with a nice brown shell. After cooling I shelled one and ate it. It was done perfectly but the smoke didn't penetrate as I had hoped. I read on a cockshack forum aboutt his method. But there was little to no smoke flavor. Smoking any longer might jeopordize the eggs texture and over cook it. Any tips?
Chopperloui
Bad axe, Michigan
Any time I have done it was after shelling the hard boiled egg and sprinkled with a selection of spices. Smoked for 20 or so minutes.
The theory for the smoke to "penetrate" shell of an boiled egg in such a small ammount om time seems to me like close to none. The egg shell is there the protect the little cicken and to let gas and such out, not very much letting much in tough. I have to say as being from sweden and we are as we are :) smoking eggs came as a huge suprise for me. But as a conclusion, with the eggshell on, in my theory you would have to go like 24-36 hours to get some real taste.
Never tried it, just opening my big mouth again :)
I do what Pens does. Boil the eggs and peel before smoking. I generally apply 40 minutes of smoke; using either pecan or maple. Sometimes I will brine them first.
Though the following recipe is for quail eggs, the same principle applies to chicken eggs.
Seasoned Smoked Eggs (http://www.susanminor.org/forums/showthread.php?t=47)
I have smoked the wife's homemade pickled eggs. Gave them 40 minutes of cherry, maple, apple, hickory(not in the same session). I have tried mixing the flavours as well. They must come out great, because they don't last long, especially when some of the guys come over to watch hockey!!! Smoked pickled eggs and beer, a dynamite combination. ;) ;D
Here are picts of my smoked pickled egg adventure. Still have not tasted them yet, am waiting another 2 weeks.
(http://)(http://i246.photobucket.com/albums/gg110/lumpysphotos/DSCN2792.jpg)
In the smoker with Crown Bisquettes
(http://)(http://i246.photobucket.com/albums/gg110/lumpysphotos/DSCN2800.jpg)
Finished product
Lumpy
Ohhhhh.... Nicely done Lumpy! 8)
Love 'em with jalapenos! ;)
Mike
Looks good, Lumpy!
seemore
How did they turn out?
I had 6 guys over one night and we ate 24 eggs in 2 hours. ;)
Sure glad no one stayed over. There was a hard skin on the eggs but once you got past that WOW!
Lumpy
I have done eggs both ways...hard boiling and then peeling and smoking and also raw eggs into the smoker at about 220 for two and a half to three hours. It takes that long for the smoke to penetrate the shells and you will still get a light smoke flavor.
I am with Pens and 10.5 on this one. Remove the shell and smoke for about 40 minutes COLD. The egg packages in Jordan come in 30 per pack and with about 5 or six guys lasted about 2 hours.
Time to go to the egg store again.
HR
This sounds good. Going to have to try it. HR I assume when you said COLD, you meant cold smoke. It'll give a chance to my cold smoke addapter.
Quote from: RAF128 on November 03, 2009, 09:34:46 AM
This sounds good. Going to have to try it. HR I assume when you said COLD, you meant cold smoke. It'll give a chance to my cold smoke addapter.
Ys that is what I meant Raf128 and you should try your smoke adaptor. When my Bradley enclosure is finished, I am going to have the cold set up permenantly.
HR
Thanks for the reply. After I read this post I decided to give it a try. Just finished hard boiling a dozen eggs. Now I'll set up the smoker and in no time I'll get them started. Was going to try the Crown Royal pucks...
After re-reading this topic I changed my mind. Decided to go with Hickory. Got it all together and started smoking 10 minutes ago. Here's hoping 8).
They turned out great and I've been eating more of them than I should ;)
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.