Smoked eggs sound weird, we know. But, trust us on this one. Or at least, bear with us.
Smoked eggs are an incredibly simple and incredibly tasty snack to make, and can be used in a variety of applications and dishes. Today, we’re gonna teach you how to make smoked eggs and give you some great tips and tricks for using them in everyday cooking!
Let's get started!
Before you actually smoke the eggs, they need to be cooked in advance.
The traditional, everyman way of doing this is, of course, boiling the eggs. It’s a great, flavor-neutral way to cook eggs, but we prefer to sort of ‘bake’ the eggs on our grill or smoker. Cooking eggs this way gives them a softer and almost creamy texture.
Besides tasting better, this is going to make them much easier to peel when the time comes. So, if you choose to grill-bake your eggs, here’s how to do it.
One way is to use a muffin tin.
Place one egg in each slot of the tin, and place it over indirect heat on your grill. From there, set it and forget it! For a little while, anyway -- we’d say 30 minutes at around 325 degrees (f). You can also place the eggs directly on the grates of the grill. You’ll see some small brown marks where the eggshells touched the grates, but don’t worry about those -- they don’t affect the quality of your final product. If you go directly on the grill grates, you can decrease the cooking time by about five minutes.
When the eggs are fully cooked, get to peeling!
The easiest, cleanest way to peel your smoked egg is by doing it underwater. Fill up a bowl with cold water, and peel your egg beneath the surface. It will allow the shell to release more easily. Also, the bits of shell will sink to the bottom of your bowl, allowing for easier cleanup.
Now, with all of that said and done...On to the smoking!
You’ll want to go super low on the smoker here -- 175-180 degrees should do it. Lower, if possible. Many cold smokers allow you to run at 150 or lower. If you’ve got one, do that! As for wood chips, use whichever variety you want -- the eggs will pair well with just about any smokey flavor.
It won’t take long for the eggs to take on a fair amount of smoke flavor. We’re talking 30 minutes to an hour, at the most. Mesquite is a good choice if you’re looking for that typically robust, intense flavor.
For something a little milder, reach for maple or applewood. Once you’ve got that decided, place the eggs on the grate (no oil necessary). While you can smoke the eggs for as long as you choose, anywhere over an hour is going to overcook them and create something of a rubbery texture.
So, now what? We love smoked eggs grated over a salad, or used as a base for the world’s greatest deviled eggs. They’re also a great snack when sprinkled with some sea-salt or seasoned, smoked salt.
You can also try these smoked treats in an egg salad sandwich, with thin sliced Lox, or even by themselves!
We know it may sound strange, but smoked eggs have been a delicious and easy smoked treat for centuries - and we think any die-hard pitmaster should give them a try.
When they're this easy, why not?!