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Smoked Eggs for Pickled Eggs

post #1 of 15
Thread Starter 
Today I decided... screw it turn the gasser on and light the amazen with some hickory pellets to smoke some eggs. I cooked around 200. Couldn't keep below. I tested 1 egg with a thermometer like someone did before and had 165 so left on for 15 more minutes and pulled them. They are no resting over night in the fridge and I'll peel them tomorrow to add a brine too. If they arent smoked enough it will be cold smoking once shelled!

Kept the door open little to keep the amazen burning.
post #2 of 15

Sounds like some nice snacks coming up pretty soon!  

 

Make sure you post pictures after peeling.  I'm sure there are quite a few here that don't realize that eggs can be smoked/cooked on the smoker shell on and still have a smoked flavor.

post #3 of 15
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

Sounds like some nice snacks coming up pretty soon!  

Make sure you post pictures after peeling.  I'm sure there are quite a few here that don't realize that eggs can be smoked/cooked on the smoker shell on and still have a smoked flavor.
I will be sure too! There wasn't to much on here about doing them that way so it intrigued me.

Be back with pictures in a few hours.
post #4 of 15
Actually there are quite a few threads on hot smoking eggs in the shell here. When hot smoked in the shell they are called pterodactyl eggs. You won't get a pronounced smoke flavor like you do when you cold smoke hard boiled eggs out of the shell.
post #5 of 15
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Actually there are quite a few threads on hot smoking eggs in the shell here. When hot smoked in the shell they are called pterodactyl eggs. You won't get a pronounced smoke flavor like you do when you cold smoke hard boiled eggs out of the shell.
I guess I will need to cold smoke half of these and do a test which I like more.
post #6 of 15
Thread Starter 
here is picture of the shells. You can see some of them are darker in color than others. These really show that the darker the more smoke that penetrated the shell.
as you can see in this picture the darker shelled ones are the ones with more of a browning to them.

Some of the yolks are right next to the outside of the egg white. Probably because I had them laying on my grates.

I'm going to cold smoke about 8 of these and leave the other ones how they are. I'm going to just do a simple pickling solution with vinegar, water, pickling spice and add jalapeños and sliced onions in the jar with them.

Made zesty pickled mushrooms yesterday so they both hopefully will rest until I get back from Colorado next weekend.
post #7 of 15
How long do you plan on cold smoking them?. I boil, cool, peal, then cold smoke. I like no more than 1 hr for deviled eggs or egg salad. Not sure if pickled will need more time though.

Looking forward to hearing your results.
post #8 of 15
Thread Starter 
I cold smoked them for 3 hours because of the color I was looking for.

Here they are out of the smoke.

They are in fridge currently while I make up the pickling liquid.
post #9 of 15

Looks delish! Going to have to try this! I make pickled eggs a lot, (but mostly pickled fish!) Smoking them first ought to be fantastic!

 

For my pickling brine I use:

 

2 Cups white vinegar

2 Cups White Port Wine

1 Cup Sugar

2 Tablespoons pickling spice

 

Bring to a boil then simmer for 5 minutes.

 

There's a bit more to the brining and pickling with salt and vinegar that I do with the fish before it gets the final brine. But for peppers, onions, carrots, eggs etc. Just straight into the brine above in a jar in the refrigerator for 3-5 days (if I can wait that long!)

post #10 of 15
Thread Starter 
2 cups vinegar
2 cups water
1 cup sugar
2T pickling spice
1 Bay leaf
1t crush peppers
Half onion
Minced clove of garlic
post #11 of 15

SA, Keep us posted . I'm interested to see how much smoke flavor is retained after being in the brine.

post #12 of 15
Thread Starter 
Here they are all up in the jars! Larger one has the additionally cold smoked Eggs in it.



I don't think I will try them until next Saturday when I get home from a short vacation in Colorado.
post #13 of 15

They look good to me , beer and pickled eggs.

Mrs. Gear, now she don't much like it when I get into them,

but I do.

Waiting to hear how they come out.

 

    Ed 

post #14 of 15
Thread Starter 
Quote:
Originally Posted by Gearjammer View Post

They look good to me , beer and pickled eggs.
Mrs. Gear, now she don't much like it when I get into them,
but I do.
Waiting to hear how they come out.

    Ed 
thanks ed my wife isn't thrilled... if good I'm going to make them for gun season.
post #15 of 15
Thread Starter 
Well after a trip to over 10k above sea level and hiking out of shape I'm back and a live yet. Beautiful country in CO and lots of people from WI there.

I had to try an egg today while watching the WSM work on dinner.

Flavor good for pickling but not much smoke. I tried the 4 I only cooked in my smoker.

good color
ALL OUTSIDE color No INSIDE.

Letting the cold smoked ones until next Sunday when I have some people over for the packer game.
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