Smoked hard boiled eggs????
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Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausagereplied to angel4us on last edited by
angel4us We already did it! https://meatgistics.waltonsinc.com/topic/401/eggs-will-it-bbq We smoked them for about two hours, they had a smoke taste to them but if I was going to do it again I would have added a secondary smoke source to try to increase that taste as it was sort of mild. Adding as much tabasco sauce as I did might have thrown off my taste buds though…
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Jonathon I tried doing eggs a while back, was not thrilled with the taste, but that’s a matter of personal preference… but also the shells sealed themselves to the eggs so they were virtually impossible to remove… I probably wont be trying this again…
Something else you may want to try is curing some egg yolks (just put them in a container covered with salt for about a week), then smoking them… They become hard during the curing process, and you can grate them with a cheese grater as a topping on your food of choice… This I found to be incredibly good…
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Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausagereplied to raider2119 on last edited by
raider2119 What type of container did you put it in when you smoked it? Did you use a sure cure or a regular salt? I’m going to try this for sure, I actually have some eggs in my fridge here that I had no plans for and didnt know what to do with!
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Per suggestion in one of the smoke rings I belong to I took a tupperware container, put enough kosher salt in so I could make depressions for each individual yolk then poured enough salt over top that they were covered… put it in the fridge for about 4-6 days… gently wipe the salt off, rinse then dry them, then put them in a 150 - 200f oven for about 20 mins till they become the consistency of wax and you can grate them over your food of choice…
They were good, the flavor becomes intense, but were salty… I have since found a bunch of recipes that call for a 50:50 salt/sugar mix… I have also read they should loose almost 50% of their weight… I think I would try the 50:50 mix next time… next time I probably will just use the empty egg carton and wrap it in plastic wrap instead of the tupperware…
Since I had a bowl of egg whites left over, ended up making marangue cookies… My GF (was not thrilled with the cured yolks), but wants me to make them again… she wants more cookies
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Sorry, misread your question… when I smoked the eggs, I just placed them on one of the grill racks in the smoker… go low and slow and don’t leave them in there too long as they will explode… found that out the hard way…
It was virtually impossible to remove the shells from the eggs… and like I said, not thrilled with the taste results…
I’ll watch for your results… it’s possible i did part or all of the process totally wrong…
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Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausagereplied to raider2119 on last edited by
raider2119 First of all, more cookies is always a good thing, especially if you don’t have to bake them! Second our eggs peeled incredibly easily when we smoked them and yes we were very worried about them bursting as that would be a pain to clean up, not sure if we got lucky or just had the smoker dialed in perfectly but we did not end up with any of them bursting.
Once I try this I will let you know how it turned out and thanks for the instructions!
