After trying a couple of recipes from this forum for smoked eggs, and achieving unsatisfactory results, I decided to combine what I’ve learned and what I have done in the past to come up with a smoked egg for use in potato salad, deviled eggs, or just eating with a bit of salt. My results were very much to my liking.
These are my requirements for a smoked egg:
- I wanted a perfectly cooked egg. Yes, eggs can be overdone. If you cook them to the point where you have green around the yolk they are overdone and taste like it.
- I wanted a robust smoke flavor. Smoking eggs in the shell yields a very light smoke flavor as the shell does what it is supposed to do; keep stuff (even smoke) out.
First you need to determine if your smoker will “cold” smoke. I have an electric Smoke Hollow unit. With electrics you need to turn them on high for 20 minutes or so until you have a good smoke coming up and then turn off the heating element. For an electric smoker, use dry wood chips. If you have adequate ventilation your chips will continue to smoke until nothing but embers remain.
The problem with hard boiled eggs is that most people overcook them. The way to cook hard boiled eggs properly is to take them from the frig, put them in a pot, cover with hot tap water, put on the stove until they start to boil, set the timer for 7 minutes. Maintain the rolling boil for the seven minutes. When the timer goes off, put the eggs immediately into cold water. The colder the better. The cold water makes them easier to shell, but aging the eggs for a week in the frig before cooking is a must for easy shelling.
At this point I let them sit in the cold water while I go out and fire up the smoker. By the time I’m done peeling the eggs (18 large eggs), the smoke is starting to roll out of the smoker. I let it go another few minutes then turn off the element and place the eggs in the smoker. Time in the smoker is usually about an hour to 90 minutes. The burning chips keep the temp up almost too high at 140-150F. I prefer 100-120 so that the eggs don’t cook anymore.
If a perfectly cooked egg with a robust smoke flavor is what you want, there you are!