How To Make Smoked Eggs

by Jon
(rushford,mn,us)

How to make smoked eggs please.

Answer:-

Smoked eggs are first of all hard boiled, dehydrated and then smoked. All thoughout this process the eggs remain in their shells and the smoking serves to penetrate the shells and flavor the eggs as well as to give the egg shells a dark color.

This is a long process that starts with the selection of the eggs:-

1. Use white eggs
   
2. Use small eggs as these are likely to have a stronger shell
   
3. Use eggs that are at least three days old because older eggs are more easy to peel

The first thing you need to do is boil the eggs without cracking the shell and cool them. Once cool, inspect the eggs for cracks and discard any where the shell has been broken. Of the remainder, leave them to refrigerate overnight.

Next day, you need to place the eggs in brine (8.65oz salt to one quart water or 272g to one liter) and leave the eggs to brine for 72 hours.

The next stage for producing smoked eggs is to dehydrate them. You can do this in your smoker or in an oven. Place the eggs in the oven for four hours at 140°F or 60°C you'll notice that water droplets form on the outside of the shell.

When the four hours are up and any moisture droplets have dispersed from the shell, then it's time to start smoking.

Set your smoker up at 195°F or 90°C and start smoking taking care to maintain this temperature for 5 or 6 hours. Turn the eggs every couple of hours to ensure even coloration and maintain tight control of the temperature (if you exceed 212°F or 100°C your eggs will explode).

Once the smoking process is complete, allow the eggs to cool and refrigerate for a day.

That's it, the smoked eggs are now complete, you are free to crack one open, peel it and enjoy.

Please note that this is a really difficult process and takes about a week. If you get it right you will be rewarded but don't get frustrated if your first results aren't great. Practice makes perfect.

See Also:-

Vegetarian Barbecue Suggestions
Smoked Pumpkin Soup
Barbecue Forum

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