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Smoked Eggs In The Shell

post #1 of 11
Thread Starter 

 

I set up the Kamado @ 175-200*.  Put 18 large raw eggs in elevated rack.  Smoked indirectly 1 hour to set eggs enough to insert thermometer through the shell of one egg.  I used Mulberry.  Continue till IT is 170*.  It only takes <1.5 hrs. so put the smoke to it pretty heavy.  Nice light tan smoke ring on egg whites.  They make great deviled eggs or just peel and eat.  Something different for Easter!

-Kurt

post #2 of 11

Looks good  :drool  I like smoked eggs & make them both raw or use ones already hard boiled with/without the shell  thumb1%20copy.gif

post #3 of 11
That looks really good.

I always Hard boil mine and then peel and smoke.

It is the only way to make deviled eggs.
post #4 of 11

Great color! I always steam, peel and cold smoke. They make great deviled eggs, pickled eggs and egg salad!

post #5 of 11
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

Looks good  :drool  I like smoked eggs & make them both raw or use ones already hard boiled with/without the shell  thumb1%20copy.gif

 

 

Quote:
Originally Posted by link View Post

That looks really good.

I always Hard boil mine and then peel and smoke.

It is the only way to make deviled eggs.

My lady doesn't like med./strong smoked foods so I thought I would try a few smokes raw with shells on.  I'll try hardboiled with shells on cold smoked.  When it cools down I'll hard boil peel and cold smoke with cheese.  Do they need a little coating of oil to keep from drying during cold smoking without the shell?

post #6 of 11
DR K,
I do just what you are talking about boil\peel and put in with some cheese. I do not put anything on the eggs.

Starting to get some cooler nights here I am going to have to pick up some cheese.
post #7 of 11
Them there eggs are known as Pterodactyl eggs! Works good. I prefer to smoke peeled hard boiled eggs. Excellent in egg salad, potato salad, breakfast fatties, and of course deviled eggs!
post #8 of 11
Never done them raw.. but they take on a great color on the shell for sure!
post #9 of 11

The eggs will pick up a little smoke flavor cooking them this way, but don't confuse the brown egg white with a smoke ring.  They will pick up the same color in your kitchen oven with no smoke.   Eggs cooked this way can be a PITA to peel. Have you tried the 300 minute eggs? You can Google them, they have a very distinct taste.

 

Tom

post #10 of 11
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post
 

The eggs will pick up a little smoke flavor cooking them this way, but don't confuse the brown egg white with a smoke ring.  They will pick up the same color in your kitchen oven with no smoke.   Eggs cooked this way can be a PITA to peel. Have you tried the 300 minute eggs? You can Google them, they have a very distinct taste.

 

Tom

 

I will be trying the 300 minute eggs.  Sound great!  I'll wait for the fall/winter when using the oven for 5 hrs. or use the Kamado anytime.

-Kurt

post #11 of 11

Hope you enjoy.  Let us know.

 

Tom

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