Best 2 Cold Smoked Eggs Recipes

Cold smoked eggs are a versatile and delicious snack or appetizer that can be enjoyed on their own or used as an ingredient in a variety of dishes. They have a unique flavor that is both smoky and tangy, with a slightly firm texture that is unlike that of hard-boiled eggs. Cold smoked eggs are relatively easy to make at home with a smoker or a stovetop smoker, and they can be stored in the refrigerator for up to two weeks.

Let's cook with our recipes!

COLD SMOKED EGGS

Cold Smoked Eggs image

Cold Smoking hard boiled eggs will provide a nice smoke flavor and maintain the integrity of the egg. Hot smoking typically over cooks the eggs making them rubbery and dry. Best to team this up with cold smoking other foods such as salmon and bacon. Some people will soak the eggs in a brine or tea for additional flavor. Separate a portion of brine from other foods to avoid cross contamination. Smoked eggs can be used just like a plain old boild egg.

Provided by Chefro

Categories Very Low Carbs

Time 3h20m

Yield 12 Eggs, 6 serving(s)

Number Of Ingredients 2

Ingredients

1 dozen egg
2 cups brine (optional)

Steps:

Hard Boil the eggs and soak in cold water immediately until cool enough to peel.
If brining, put peeled eggs into a container and cover with brine for an hour or longer. I use a zip lock bag with the air sucked out to minimize the amount of liquid needed to surround the eggs.
Place in smoker away from any heat source, best to keep the temp as low as possible.
Remove after 3 hours or when they are slightly brown. Keeping them in longer will impart a stronger smoke flavor but the eggs will also dry out. You will need to experiment with timing to get your preferred flavor.

SMOKED EGGS

Smoked Eggs image

This smoked egg recipe is incredibly easy. I learned it from a neighbor and it is a fun way to use up the extra space in your smoker grill. The eggs turn a lovely brown color and have a consistency similar to boiled eggs. The insides have a tinted brown color, too. Reduce cook time if you prefer a softer boiled egg.

Provided by Jackie B

Categories Appetizers and Snacks

Time 2h5m

Yield 6

Number Of Ingredients 2

Ingredients

6 fresh raw eggs in the shell
salt and ground black pepper to taste

Steps:

Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 87.4 mg, Sugar 0.3 g

Tips:

Choose the Right Eggs: Use fresh, high-quality eggs for the best results. Ensure they have clean, uncracked shells.
Properly Clean the Eggs: Before smoking, gently wash the eggs to remove any dirt or residue. Avoid using harsh detergents or abrasive sponges, as these can damage the eggshells.
Brine or Marinade the Eggs (Optional): Soaking the eggs in a brine or marinade solution can infuse them with additional flavors. Common ingredients for brines include salt, sugar, herbs, and spices. Marinades often contain liquids like soy sauce, vinegar, or oil.
Choose the Right Smoking Method: There are two main methods for cold smoking eggs: using a smoker or a makeshift smoker. If using a smoker, follow the manufacturer's instructions for setting up and operating the device. For a makeshift smoker, you can use a cardboard box or a metal container with a lid.
Control the Temperature: Maintain a consistent low temperature between 68°F (20°C) and 86°F (30°C) during the smoking process. High temperatures can cook the eggs, while low temperatures may not provide enough smoke flavor.
Smoking Time: The smoking time can vary depending on your desired level of smokiness. Generally, smoking the eggs for 4 to 12 hours is recommended. Longer smoking times will result in a more pronounced smoky flavor.
Monitor the Eggs: Keep an eye on the eggs during the smoking process to ensure they don't overcook. You can check the internal temperature of the eggs using a meat thermometer. The ideal internal temperature for cold-smoked eggs is around 120°F (49°C).

Conclusion:

Cold-smoking eggs is a simple yet delicious way to add a unique flavor and aroma to your culinary creations. Following these tips and experimenting with different smoking techniques, brines, and marinades, you can create mouthwatering cold-smoked eggs that will impress your family and friends. Whether you enjoy them as a snack, in salads, sandwiches, or as a topping for various dishes, cold-smoked eggs will surely become a favorite addition to your meals.