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Breakfast "Eggsperiment"

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dj mishima

dj mishima

Smoking Fanatic
Original poster
Jun 8, 2011
381
105
Canton, MI
I'm not sure if this is the appropriate section of the forum to post this, but here we go...

Last night, I came across the idea of doing scrambled egg pucks(much like the fast food guys do for breakfast) in the smoker.  It was time to drop some science in the test kitchen.

I first thought of trying them in a muffin pan(which I'm sure would work), but I thought I might not be able to get one to fit in my MES 30.  So, after some interweb research, I came up with this:

IMAG0176_zps1c26553c.jpg

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I made some disposable muffin tins out of aluminum foil.  I was going to try to use a beer can for a mold, but I then I saw the 1 cup measuring cup and thought it would work out better since it had a slightly larger diameter.  I took about a square foot of foil then folded it over to make it double layered.  Then I took some beef brisket lard I was saving from a past smoke and greased a circle roughly the size of the cup.  Then I just wrapped it around the cup to make an aluminum cup.

Then I took one egg, mixed in a bit of buttermilk, then scrambled.  Salt & pepper to taste, then mixed in some queso fresco crumbles.

IMAG0177_zps826acf20.jpg

IMAG0177_zps826acf20.jpg


I poured the egg mixture into one cup and repeated for the other one.

Here they are after smoking at 275F for 1 hour with peach pellets:

IMAG0178_zpsd7c86bf7.jpg

IMAG0178_zpsd7c86bf7.jpg


I tested with a fork to make sure they were done.  Perfect!

The only thing I need to change is to make sure the egg molds are thoroughly oiled/greased.  It was a bit stuck to the foil.

Time to make a breakfast sandwich!  I took an everything bagel and smeared it with smoked cream cheese.  Then one of these egg pucks went in the middle.

IMAG0179_zpsf165b28e.jpg

IMAG0179_zpsf165b28e.jpg


Holy smokes!  This was love at first bite!  I am going to make a batch to make for some quick breakfast sandwiches before work this week as soon as I get done with this post.

Verdict:  Success!

yahoo.gif
 
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Reactions: dirtsailor2003
Great idea. Ohh the possibilities. Smoked loaded omelet Sammie's will be on the menu shortly. Thanks.
 
Batch #2 came out even better!  I only had three eggs left, but I also only have 3 bagels left so that worked out well.  I was able to get rid of borderline old eggs and the rest of my queso fresco.  Who says cleaning out the fridge is a chore?  I did them the same way, except I added minced rib meat to them this time around.  I also microwaved the brisket lard for a few seconds to melt it.  I then generously brushed it all along the insides of the foil cups.  It worked better than when I tried to smear it like butter last time.  This should prove to best any "McRib."

IMAG0180_zps06cf8e38.jpg

IMAG0180_zps06cf8e38.jpg

IMAG0181_zps3e7e90e7.jpg

IMAG0181_zps3e7e90e7.jpg


IMAG0182_zpsa5e43da5.jpg

IMAG0182_zpsa5e43da5.jpg


You can't really tell from the picture, but I could see that the egg was already separating from the sides of the one on the right.

IMAG0183_zps58d3f968.jpg

IMAG0183_zps58d3f968.jpg


Oh, this time I decided to try making them with a single layer of foil instead of two.  It turned out just as well with less waste.  Just be careful not to puncture the foil or you'll have a big mess.

Perfect "omelette" pucks!

IMAG0184_zpsf3576369.jpg

IMAG0184_zpsf3576369.jpg


Nom nom nom!

IMAG0185_zps4cb873db.jpg

IMAG0185_zps4cb873db.jpg


What really made this dish excel but isn't apparent in any of the pictures is the "secret" ingredient.  I am so glad I saved that brisket lard from the au jus when I smoked my brisket! http://www.smokingmeatforums.com/t/137695/first-brisket-on-mes-30-with-ampns

That stuff is liquid gold.
 
Batch one looks and sounds quite tasty! The egg wasn't hard as a rock after 2 hours?

What a great idea!
Batch two looks even better!
The smoke flavor penetrated the egg well enough to differentiate that

smoke from the smokey meat and lard?
Maybe some diced nacho jalapenos for some heat or hot sauce even!

Can't wait to taste!!
DD
 
DownriverDoc said:
Batch one looks and sounds quite tasty! The egg wasn't hard as a rock after 2 hours?

What a great idea!
Batch two looks even better!
The smoke flavor penetrated the egg well enough to differentiate that

smoke from the smokey meat and lard?
Maybe some diced nacho jalapenos for some heat or hot sauce even!

Can't wait to taste!!
DD
Click to expand...
It wasn't 2 hours.  1 hour @ 275F.  They were light and fluffy.  They were actually just as good texture wise or better than any scrambled eggs/omelettes I've made in a pan.  It might seem darker in some spots because the lighter spots are cheese.
 
Hey DJ,

I always enjoy reading about your latest cooking experiment....you are very creative and come up with lots of fun ideas.

Your smoked egg rounds are a great idea, and sound like they would work really well in any sort of pre-made breakfast sandwich.  Thank you for sharing your experiment! They look great!

Clarissa
 
Sounds pretty good!  I may have to try that for breakfast really soon, maybe with some diced kielbalsa.  Too bad a this point I don't have any brisket lard.  I will probably have to make do with butter.
 
Looking  good DJ. We take the scrambled eggs that we cook like that and freeze them. After they have cooled off stick them in the freezer on wax paper till the just harden. Vac-pac them. To reheat, put packet in boiling water, or microwave without opening the pac. only takes a minute or so in the micro.I have taken these packs backpacking (I don't care for freeze dried eggs). If it's not too hot you can take 4-5 days worth!
 
This is a really cool idea.  I have to try this.

Two thoughts on the sticking foil.

1) Reynolds Aluminum makes a non-stick foil.  I have not tried it, but for for the small amounts each egg cup needs, it might be worth the cost assuming it works as advertised

2) Silicone baking molds.  Non-stick, easy to turn out, and once you own them, they are reusable pretty much forever.  I think this would be the way to go.

I think this would work great (and it would also work for the ones I've been making - see section below.  Your post got me thinking about this and I just found these).  Rounds are 4" x .8" deep and the silicon "pan" is 12"x7".  Perfect size for pretty much any smoker and only $10.

http://www.nycake.com/siliconecylinder-3.aspx

Flan3siliconebakingmold.jpg

Flan3siliconebakingmold.jpg


I've been making a version of the Sausage McMuffin I call the "Dave McMuffin".  I found it was pretty thick to bite into when I used the top and bottom halves of a split english muffin.  So I just started making mine with 1/2 of the english muffin (a split english muffin will make 2 Dave versions).  Layers are muffin, slice of cheese, sausage, scrambled egg and top with slice of cheese which also gives you something to hold onto on top.  I've been using a small pan to fry up the scrambled eggs (2 of them).  I use a spatula to split the egg layer when 1/2 done and then flip each half.  When done I fold each half into a 1/4 wedge which goes on the sausage. Here is my version. 

100_2939.JPG

100_2939.JPG


I like the idea of the round egg in your version or from the silicone pans as both would give a more even distribution of egg vs what I've been doing so far.  I may try your disposable foil pan idea this weekend.  I've still got some pulled pork in the fridge from my last smoke. I'm thinking a pulled pork and egg "puck" on top of a sausage patty (what the heck double down on the meat) with cheese on a 1/2 a english muffin might just be the ticket.
 
Last edited:
That looks & sounds Great DJ!!!

I gotta try that when my taste buds start working properly again (I hope!!)

Long time no see DJ,

Bear
 
I have been dicing up some smoked salmon Lox and using it in scrambled eggs.  Your idea with that and the begal with creamed cheese would be another great one.  I usually saut a little red onion to go in it also.  Some folks just eat snacks for breakfast but I am a full breakfast man every day.  Great idea.
 
The only thing about silicon molds is they will pick up flavors. So using them in smoker will limit what you use them for later. I used some for a fish souffle and now they have a fishy taste and anything I cook in them will get a slight fish taste to it. My kids thought is would be a good idea to soak some other ones with soap and water, now all I can taste is soap in the muffins and brownies..........

Smoked egge sandwiches look great. Will have to play with this one too...
 
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