Best 3 Cold Smoked Eggs Recipes
**Indulge in the Art of Cold-Smoking: Embark on a Culinary Journey with Three Exquisite Egg Recipes**
Embrace the unique flavors of cold-smoked eggs, a culinary delight that offers a symphony of smoky, savory, and umami notes. Discover the art of cold-smoking and elevate your taste buds with three distinct recipes that showcase the versatility of this technique. Whether you prefer a classic, garlicky spread, a spicy kick, or a tangy and refreshing twist, these recipes are sure to tantalize your palate. Prepare to embark on a culinary journey that will transform your perception of eggs and elevate your culinary skills.
SMOKED EGGS
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
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
SMOKED DEVILED EGGS
??Give all those leftover Easter eggs a flavor upgrade. Grilling these smoked deviled eggs gives them a distinctive taste that will have everyone talking. -Catherine Woods, Lexington, Missouri
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Add wood chips to grill according to manufacturer's directions. Place eggs on grill rack. Grill, covered, over indirect medium heat until golden brown, 7-10 minutes. Cool slightly., Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in Miracle Whip, mustard, salt, pepper and paprika. Spoon or pipe into egg whites. If desired, top with additional paprika and chopped parsley. Refrigerate, covered, until serving.
Nutrition Facts : Calories 52 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 91mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
COLD SMOKED EGGS
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
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.
Tips for Cold-Smoking Eggs:
- Use the freshest eggs possible. Older eggs will not smoke as well and may have a higher risk of contamination.
- Wash the eggs thoroughly before smoking. This will help to remove any dirt or bacteria from the shells.
- Dry the eggs completely before smoking. Wet eggs will not smoke evenly and may cause the smoke to stick to the shells.
- Use a cold smoker. A cold smoker will produce smoke at a low temperature, which will help to gently cook the eggs without overcooking them.
- Experiment with different types of wood chips. Different types of wood chips will produce different flavors of smoke. Some popular choices for smoking eggs include oak, maple, and hickory.
- Smoke the eggs for at least 2 hours. The longer you smoke the eggs, the more flavor they will develop.
- Let the eggs cool completely before peeling and eating. This will help to prevent the eggs from breaking.
Conclusion:
Cold-smoked eggs are a delicious and versatile snack or appetizer. They can be enjoyed on their own, or used in a variety of dishes. The process of cold-smoking eggs is relatively simple, but it does require some time and patience. By following the tips in this article, you can create perfectly smoked eggs that will impress your friends and family.
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