Pterodactyl egg help

chef marko · Nov 25, 2012

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chef marko
Nov 25, 2012

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chef marko
Nov 25, 2012

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chef marko
Nov 25, 2012

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chef marko
Nov 25, 2012

Came out awesome looked and cracked like something prehistoric

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chef marko
Nov 25, 2012

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chef marko
Nov 25, 2012

Smoked 275 for 2 hours. A little too rubbery and a real pain to peel. I'm sure the answer is a little under cooking anyone have any consistent numbers with success for temps and time. They still taste great though thanks to whoever came up with this slam dunk recipe. Its been quite a day for egg experimenting for me and the smoker. Cheers!

so ms smoker · Nov 25, 2012

Sorry I can't help on any of your questions, but the eggs do look good!

Mike

smoking b · Nov 25, 2012

The way I understand it - if I remember correctly - is that if you smoke them too long or at too high of a temp, that's when they get rubbery. I will see if I can find the thread I read that in...

Ok here it is...

http://www.smokingmeatforums.com/t/79829/a-few-more-pterodactyl-deviled-eggs

chef marko · Nov 26, 2012

Thanks B I should of double checked the temps. I maybe should have cooled them before peeling if I read that correctly. Or it could of been the cheap eggs, I got wally worlds huge tray of them and the eggs always seem to come out a lil funky when hard boiled. Anyway ill add some quality and a little lower heat to see where were at next time. Besides that try them out sometime if ya got extra room, amazes me how the smoke flavor penetrates through to the yolk.

smoking b · Nov 26, 2012

Chef marko said:
Thanks B I should of double checked the temps. I maybe should have cooled them before peeling if I read that correctly. Or it could of been the cheap eggs, I got wally worlds huge tray of them and the eggs always seem to come out a lil funky when hard boiled. Anyway ill add some quality and a little lower heat to see where were at next time. Besides that try them out sometime if ya got extra room, amazes me how the smoke flavor penetrates through to the yolk.

You're quite welcome CM

I had a friend that said the same thing about about the walmart eggs - after a few different packs all turned out funky he quit getting them there. I just picked up one of the MES 30's from the Gander Mountain sale & I'm gonna take advantage of Todd's sweet Cyber Monday deal so I will be able to try out the eggs soon. I get mine fresh from a local farmer - think I'll try both white & brown for a comparison...

jarjarchef · Nov 26, 2012

I like the concept. I read the other thread as well. I did not see any results from the tests that were run with soft boiling the eggs first. anyone know how they turned out? I will have to try this....if not for any other reason other than just because....

I have not tried this, but these are only my observations based on past cooking experiences.......
I know when I do hard boiled eggs I add salt to the water to make removing the shell easier. If I forget to do that it is a real PITA to peal them.... Another thing is the cook temp and time......when doing hard boiled eggs I start with cold water, add the eggs and salt, bring to just before a boil (water temp about 205) and let simmer for 5 minutes, then shut the heat off. Remove most of the water and add ice to quick chill to below 40 degrees. this way they don't get over cooked and rubbery texture....

So with that said.......what if we were to soft boil in salt water and then smoke at 195 for an hour..... Theory the shells would be easier to peal and the eggs would not be over cooked and rubbery.....just a theory...I will have to try this...

smoking b · Nov 26, 2012

jarjarchef said:
I like the concept. I read the other thread as well. I did not see any results from the tests that were run with soft boiling the eggs first. anyone know how they turned out? I will have to try this....if not for any other reason other than just because....
I have not tried this, but these are only my observations based on past cooking experiences.......
I know when I do hard boiled eggs I add salt to the water to make removing the shell easier. If I forget to do that it is a real PITA to peal them.... Another thing is the cook temp and time......when doing hard boiled eggs I start with cold water, add the eggs and salt, bring to just before a boil (water temp about 205) and let simmer for 5 minutes, then shut the heat off. Remove most of the water and add ice to quick chill to below 40 degrees. this way they don't get over cooked and rubbery texture....
So with that said.......what if we were to soft boil in salt water and then smoke at 195 for an hour..... Theory the shells would be easier to peal and the eggs would not be over cooked and rubbery.....just a theory...I will have to try this...

In post 17 of the other thread Rivet says he always soft boils his eggs first or they come out rubbery & in post 20 they did a side by side comparison with hard boiled eggs & ones right from the fridge & couldn't tell the difference. Here's another thread which is interesting http://www.smokingmeatforums.com/t/78836/pizza-fattie-pterodactyl-eggs Rivet is hard boiling the eggs in this one plus it has a few other interesting things...

arnie · Nov 26, 2012

I have had good luck smoking eggs at 225 for 2 hours 15 minutes starting in a cold smoker

Do not use fresh eggs, soak the eggs in 1 part vinegar 2 parts water for 15 minutes, rinse under cold water, and towel dry prior to going in the smoker

Immediately transfer the eggs to an ice bath when they come out of the smoker

I have not had rubbery eggs (yet).

My only issue has been weather or not the outer part of the yoke is dark green.

I played with the time on the smoke 5 minute increments each direction until I came up with 2 hr 15 min which seem pretty consistent for me

dave turner · Nov 26, 2012

I have been smokin eggs for a number of years...I found at around 150-160 to smoke until golden brown never really found a time maybe a hour- 2 hrs just when thay were golden brown....We had a small pub a few years back i would put the eggs in the pepperoncini jar with the juice that was left for a few weeks in the walkin (2-6 weeks) In wow them things were smokin mayed 3-4 gals at a time just could not keep them we were going thru eggs quicker then i could make them..

chef marko · Nov 26, 2012

Dave Turner said:
I have been smokin eggs for a number of years...I found at around 150-160 to smoke until golden brown never really found a time maybe a hour- 2 hrs just when thay were golden brown....We had a small pub a few years back i would put the eggs in the pepperoncini jar with the juice that was left for a few weeks in the walkin (2-6 weeks) In wow them things were smokin mayed 3-4 gals at a time just could not keep them we were going thru eggs quicker then i could make them..

I love the idea for pickling them after. My wife goes nuts for the red beets and eggs my next egg experiment Im going to deffinetly be donating some to the jar. Ill have to try the low temps as well, whenever I see a lower temp with success It always intrigues I feel like it has that much more time to soak up all the smoke flavor and work it does on the product.

chef marko · Nov 26, 2012

Arnie said:
I have had good luck smoking eggs at 225 for 2 hours 15 minutes starting in a cold smoker

Do not use fresh eggs, soak the eggs in 1 part vinegar 2 parts water for 15 minutes, rinse under cold water, and towel dry prior to going in the smoker

Immediately transfer the eggs to an ice bath when they come out of the smoker

I have not had rubbery eggs (yet).

My only issue has been weather or not the outer part of the yoke is dark green.

I played with the time on the smoke 5 minute increments each direction until I came up with 2 hr 15 min which seem pretty consistent for me

Pre soak sounds promising I always throw some salt in the boil Hopefully this helps out. Yea I think my heat was a little to jacked up defiantly bringing it down on the next attempt

chef marko · Nov 26, 2012

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chef marko
Nov 25, 2012

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chef marko
Nov 25, 2012

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chef marko
Nov 25, 2012

I posted this experiment the other day too, haven't found anything like it to ask questions though. I did 225 for about 1 1/2 hours it came out great but the yolk was a little firm. Any thoughts on how to get that bad boy a little runny. Might be in over my head with this since its like an oven and it might not be possible. Maybe go high on the heat till egg whitens up finish on the pan? I wanted to pull them when I saw a runy yolk, but it seemed after the white turned it still wouldn't stiffen up for quite awhile. Any way this was quick easy and delicious for the eggs department

jarjarchef · Nov 26, 2012

I am going to give this a try at work. We have a MES and has better temp control. Just need another way to monitor cook chamber temp. Have not been able to convince boss to get a maverick and AMPNS....

I will post what I come up with....

boardpuller · Nov 26, 2012

when ever I smoke eggs I hard boil and peel them first and cold smoke for 1 - 2 hrs real good in egg salad or on a salad plain too.

chef marko · Nov 28, 2012

jarjarchef said:
I am going to give this a try at work. We have a MES and has better temp control. Just need another way to monitor cook chamber temp. Have not been able to convince boss to get a maverick and AMPNS....
I will post what I come up with....

You try it out the other day? I've been smoking eggs all styles all week, Id love to check out some more tests.

chef marko · Nov 28, 2012

Thanks, I took your advice and peeled first because of what a PITA it was when i didn't. Ended up pickling them ill let you know how they come out though!

jarjarchef · Nov 28, 2012

Chef marko said:
You try it out the other day? I've been smoking eggs all styles all week, Id love to check out some more tests. :popcorn

Sorry I walked into a mess after being off for several days. I will on Sunday.

smokinhusker · Nov 28, 2012

Nice job!!!!!!

I tried the smoking raw eggs in the MES and didn't like the way they came out. I steam my eggs for hard or soft boiled eggs. Cool them, peel them (steaming makes them so much easier to peel), pat dry if need be and throw them into a cold smoke for about 90 minutes when I have cold temps outside. I just did some the other night to make deviled eggs, so I'll post them up. Also takes care of the rubbery texture.

chef marko · Nov 28, 2012

JJ,I was thinkin last night when it came to me and hopefully it works. I think I might try separating the yolk from the white. Smoking the whites till its around the consistency I want. Then placing separated raw yolk back onto to finish with a runny yolk.

SH- yea other then the looks of the prehistoric egg, and the phenom of the smoke penetrating. There was nothing beneficial of having the shell on. It took me forever to peel and the texture was terrible compared to when I tried my pickling eggs with no shell. Thanks for the heads up! AMPNS coming for x-mas

can't wait!! Cold smoke!

smoking b · Nov 30, 2012

Chef marko said:
JJ,I was thinkin last night when it came to me and hopefully it works. I think I might try separating the yolk from the white. Smoking the whites till its around the consistency I want. Then placing separated raw yolk back onto to finish with a runny yolk.

SH- yea other then the looks of the prehistoric egg, and the phenom of the smoke penetrating. There was nothing beneficial of having the shell on. It took me forever to peel and the texture was terrible compared to when I tried my pickling eggs with no shell. Thanks for the heads up! AMPNS coming for x-mas

can't wait!! Cold smoke!

Did you get a chance to try that out?

Pterodactyl egg help

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