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I smoke eggs two different ways. Fresh in the shell as well as boiled and peeled. The process is the same for smoking, however time in the smoker is less for the pre-boiled and peeled eggs.
Prepare the smoker with your favorite wood chips. Hickory, Fruit wood etc. I soak my wood chips in hot water at least one hour before placing in the smoker.
Place fresh eggs right on the smoker rack. Smoke at 200-250 degrees about 2- 2 1/2 hours. The smoke will penetrate the porous eggshells and cook the egg contents. You will see evidence of this when you peel the shells, the white of the eggs is discolored. (Refer to photos as an example of what to expect)
The smoked eggs can be eaten just like you would boiled, steamed or baked eggs, or you can make deviled eggs using your favorite ingredients.
If you desire a stronger smoke flavor, use dry wood chips such as mesquite, or hickory. For milder flavor use the fruit wood and soak in hot water at least one hour.
I usually smoke the eggs while I'm smoking cheese or meats, to use the smoker economically and efficiently.
The eggs can be smoked on the BBQ grill. Move the coals to the side of the grill, place the eggs on the rack. If the grill has a temperature guide, follow that to reach the 200-250 degrees. Move the coals closer to the eggs if needed to maintain the temperature. If the BBQ grill does not have a temperature gauge, you will need to monitor throughout the smoking process and keep track of the process for future reference.
For boiled/peeled eggs, set in a heat proof container. Follow instructions above, but reduce time to about 1 hour then remove from the smoker. Or if you prefer, boil the eggs, then place in the smoker with shells in tact and smoke for 1 1/2 hours to be sure the smoke penetrates the shell.
For a variety of smokers, refer to our links below.
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