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Eggs and cheese.

post #1 of 5
Thread Starter 
I've been very busy and have had trouble getting anything in the smoker. http://www.smokingmeatforums.com/t/155339/been-busy#post_1114414
Today I took a day to of nothing do I decided to put 30 eggs and a pound of Swiss in. They got about 4 hours of hickory. The outside temp was about 35* so it was a perfect day. 10 of the eggs are for egg salad sammies, the rest are for deviled eggs.
Eggs and cheese. Nice color on the eggs.

Nice color on the Swiss.

Egg salad.
Cheese all sealed up for the wait.
post #2 of 5

Your swiss looks great! I love that stuff. How long did the eggs take?

post #3 of 5
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post

Your swiss looks great! I love that stuff. How long did the eggs take?

Thanks! The eggs were cooked an peeled and cold smoked for 4 hours along with the cheese.
post #4 of 5

I like doing eggs like that, I have done a few times in the shell at 225° but you don't seem to get the smoke flavor so much, color gets in though.

 

Those look great I just like to cut mine in half salt and pepper a bit of hot sauce.

post #5 of 5
Mmmmmmm!! I see some very awesome egg salad!!!!
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