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Cold Smoked Eggs

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Ingredients

Adjust Servings:
1 dozen egg
2 cups brine (optional)

Nutritional information

129.4
Calories
78 g
Calories From Fat
8.8 g
Total Fat
2.7 g
Saturated Fat
372.2 mg
Cholesterol
123.2 mg
Sodium
0.7 g
Carbs
0 g
Dietary Fiber
0.7 g
Sugars
11.1 g
Protein
88g
Serving Size

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Cold Smoked Eggs

Features:
    Cuisine:

    Cold Smoking hard boiled eggs will provide a nice smoke flavor and maintain the integrity of the egg. Hot smoking typically over cooks the eggs making them rubbery and dry. Best to team this up with cold smoking other foods such as salmon and bacon. Some people will soak the eggs in a brine or tea for additional flavor. Separate a portion of brine from other foods to avoid cross contamination. Smoked eggs can be used just like a plain old boild egg.

    • 220 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Cold Smoked Eggs, Cold Smoking hard boiled eggs will provide a nice smoke flavor and maintain the integrity of the egg Hot smoking typically over cooks the eggs making them rubbery and dry Best to team this up with cold smoking other foods such as salmon and bacon Some people will soak the eggs in a brine or tea for additional flavor Separate a portion of brine from other foods to avoid cross contamination Smoked eggs can be used just like a plain old boild egg , Cold Smoking hard boiled eggs will provide a nice smoke flavor and maintain the integrity of the egg Hot smoking typically over cooks the eggs making them rubbery and dry Best to team this up with cold smoking other foods such as salmon and bacon Some people will soak the eggs in a brine or tea for additional flavor Separate a portion of brine from other foods to avoid cross contamination Smoked eggs can be used just like a plain old boild egg


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    Steps

    1
    Done

    Hard Boil the Eggs and Soak in Cold Water Immediately Until Cool Enough to Peel.

    2
    Done

    If Brining, Put Peeled Eggs Into a Container and Cover With Brine For an Hour or Longer. use a Zip Lock Bag With the Air Sucked Out to Minimize the Amount of Liquid Needed to Surround the Eggs.

    3
    Done

    Place in Smoker Away from Any Heat Source, Best to Keep the Temp as Low as Possible.

    4
    Done

    Remove After 3 Hours or When They Are Slightly Brown. Keeping Them in Longer Will Impart a Stronger Smoke Flavor but the Eggs Will Also Dry Out. You Will Need to Experiment With Timing to Get Your Preferred Flavor.

    Avatar Of Michael Hayes

    Michael Hayes

    Whiskey wizard infusing his dishes with the rich and complex flavors of bourbon.

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