Smoked Eggs ? ? ?

Eggs

Hey Wayne you're talkin about one of my favourites. The method I use is to smoke peeled hardboiled eggs for about an hour, cherry is nice for flavour. I rub one egg out of a dozen with a salt free beef rub ... like Jim Goode's .... then make deviled eggs only chop up the whole rubbed egg into the filling. Add a little more rub, mayo, chopped scallions, hell, they ain't no rules for eggs.
You gonna love those!

I did it for the first time this past Christmas when I smoked the turkey.

Did it the same way as NorthernQ said except I used my Q rub. Came out good.

This sounds like something I need to try. At what temps do you try to maintain when smoking the eggs?

eggs

Neil said:

This sounds like something I need to try. At what temps do you try to maintain when smoking the eggs?

Click to expand...

Neil, I don't think it matters much what temp, its the smoke flavour. I've done them with cheese at 90º and with loins at 275 although I like lower temps better. Sometimes I think higher temps can toughen them.

Hard boil, peel, then smoke for an hour or so at 220

<note: not my picture. copy from another forum>

Never had them. I just put the water on to boil for eggs. This will be new.

<taken from another forum as well> Smoke them peeled for an hour at moderate pit temp <225, then pickle the eggs for 2-3 weeks before eating. Haven't done it myself, but the reviews are very good.

Edited to correct-Eggs should be smoked without shells. TCDA, sorry.

kcquer said:

<taken from another forum as well> Smoke them unpeeled for an hour at moderate pit temp <225, then pickle the eggs for 2-3 weeks before eating. Haven't done it myself, but the reviews are very good.

Click to expand...

Oops, forgot the pickling part

Hey, I've seen you!

:wink:

Eggs and sausage. First pic is the start. Second pic is after less than an hour. Got a sirloin tip on for later too.

Wouldn't your farts smell like hickory ?

brdbbq said:

Wouldn't your farts smell like hickory ?

Click to expand...

Just sent the OL to town for more eggs. Gonna smoke then pickle a couple dozen. That should bring a tear to someone's eye.

Kevin said:

Just sent the OL to town for more eggs. Gonna smoke then pickle a couple dozen. That should bring a tear to someone's eye.

Click to expand...

Keep us posted on the Aroma Effect.

Keep us posted on the Aroma Effect.

Click to expand...

Here is a quote from an egg thread at another forum......

Tust me, after some smoked garlic, pickled eggs and good beer, it don't matter what direction the winds going. There is no safe location to stand...lol

Check this thread. I made smoked scotch eggs...

http://www.bbq-brethren.com/forum/showthread.php?t=14442&highlight=scotch+eggs

Definitely one to try!

Got lazy and never made the deviled eggs from the smoked eggs but I just saw this thread again and took one out of the fridge and ate it with salt and pepper. Very good flavor. A kind of tough skin formed from the smoke. Maybe a lower temp next time.

Kevin said:

\. A kind of tough skin formed from the smoke. Maybe a lower temp next time.

Click to expand...

Yes, the other forum KC and I mentioned did encounter this.

Lower temps smoke under 220 for an hour, or longer with cold smoking (they did cheese at the same time) was the way to avoid the rubber skin effect

I think you guys better give a heads up to the local EPA and HAZMAT after eating those things.

Brauma said:

I think you guys better give a heads up to the local EPA and HAZMAT after eating those things.

Click to expand...

I think this thread should be hid from brdbbq.