Has anyone tried to smoke hardboiled eggs? I tried them in my brinkman at the end of a cook but I didn't have enough smoke to get a good flavor.
Dave
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I have not, but I have thought about it.... think I'll give it a whirl! 
Never smoked one,but how about Hot/Spicy pickled eggs,to go with your Q. Then there is a Scotch Egg for breakfast or snack.
Papa Shaka
Papa Shaka
I've smoked eggs in the past but wasn't too impressed with the results. It has been many beers and a number of years since I've done it, but I remember using unshelled hard boiled eggs. I don't recall if I tried uncooked eggs. Since egg shells are porous, I think smoking uncooked eggs in the shell may result in a richer smoke flavor.
I wonder how they would be brined and then smoked. You may end up with the perfect hard cooked egg.
A tall frosty beer and 6 smoked eggs please!
I wonder how they would be brined and then smoked. You may end up with the perfect hard cooked egg.
A tall frosty beer and 6 smoked eggs please!
quote:Originally posted by papa shaka:
[qb]Never smoked one,but how about Hot/Spicy pickled eggs,to go with your Q. Then there is a Scotch Egg for breakfast or snack.
Papa Shaka
I have had the hot/spicy, (don't care for a strong vinegar taste) but I had never heard of a Scotch Egg. Anyone with enlightenment?
Dave
I believe that's when you take a hardboiled egg, and encase it in a ball of seasoned ground beef (lamb?) and then fry the whole damn thing!! I think... Papa?? 
Come on Papa, my deep fryer is on stand-by!
I believe that's when you take a hardboiled egg, and encase it in a ball of seasoned ground beef (lamb?) and then fry the whole damn thing!! I think... Papa??
you are on the right track you could also wrap in spicy sausage and deep fry for breakfast too! Scott
you are on the right track you could also wrap in spicy sausage and deep fry for breakfast too! Scott
Quick Recipe search, found the normal method, don't know that I've heard of them being "smoked", but someone here could be pretty creative, I'm sure.
Scotch Eggs 1
Scotch Eggs at iChef
More Scotch Eggs
Still More
Want more???
Scotch Eggs 1
Scotch Eggs at iChef
More Scotch Eggs
Still More
Want more???
I love this!! While I eat bacon and eggs, and eggs and sausage links all the time... there is something "over the top" about these scotch eggs. I guess it's the deep frying... I dunno. I suppose I'll have to try it. I bet that if you cut the finished scotch eggs in half, then used a mixture of dijon mustard and tabasco as a dipping sauce... well, my head might explode! 
I've taken to eating hard boiled eggs with a dollop of dijon and tabasco on each bite...
Heaven help me
I've taken to eating hard boiled eggs with a dollop of dijon and tabasco on each bite...Heaven help me
Tabasco!
Ya'll are on the right track. Hard boiled eggs,encased in your favorite pork (of course)sausage,dip into an egg wash,then roll it in bread crumbs.Fry it until golden brown. Serve hot or room temp. Never tought about smoking one,think I'll give it a shot.
Yea,use the hot sauce on the eggs.It will make your day.
Papa Shaka
Yea,use the hot sauce on the eggs.It will make your day.
Papa Shaka
Hey Papa,
I smoke hard boiled eggs from time to time. Use them in potato salad. It is hard to get the smoke to penetrate all the way through the egg, but the white part picks up a nice flavor.
I smoke hard boiled eggs from time to time. Use them in potato salad. It is hard to get the smoke to penetrate all the way through the egg, but the white part picks up a nice flavor.
I cooked up a few Scotch Eggs last night and thought they were good. I encased the hard boiled eggs in spicy sausage meat, then rolled them in finely ground pork rinds. The recipes called for bread crumbs or flour but I decided to go hardcore with pork rinds. Next, I deep fried them until they were nicely browned, probably 5 minutes.
After sampling the first one, I got to thinking about a sauce that would go good with them. I decided to try a Dijon mustard sauce that I found in a cookbook. The sauce consisted of Dijon mustard, butter, egg yolks, lemon juice, salt and pepper. Yes, it was a rich combination, especially with the Scotch Egg, but a good one.
My belly had a hurt on it this morning. I think the name should be changed from Scotch Eggs to Belly Bombs!
After sampling the first one, I got to thinking about a sauce that would go good with them. I decided to try a Dijon mustard sauce that I found in a cookbook. The sauce consisted of Dijon mustard, butter, egg yolks, lemon juice, salt and pepper. Yes, it was a rich combination, especially with the Scotch Egg, but a good one.
My belly had a hurt on it this morning. I think the name should be changed from Scotch Eggs to Belly Bombs!
Well, you learn something every day. Never heard of a Scotch Egg.
I'm Scotch Irish. Scotch Egg is a hardboiled egg wrapped in sausage and deep fried. So, I'm wondering, what's Scotch Irish? Redneck wrapped in a kilt and soaked in whiskey?
I'm Scotch Irish. Scotch Egg is a hardboiled egg wrapped in sausage and deep fried. So, I'm wondering, what's Scotch Irish? Redneck wrapped in a kilt and soaked in whiskey?
Folks,
If you're looking for a good Scotch Egg recipe, you can't beat the one in "Mickey's Gourmet Cookbook" It contains favorite recipes from Disney World and Disneyland. These are the eggs served in The Rose and Crown pub at EPCOT. I always make sure to get some whenever I'm there.
If you're looking for a good Scotch Egg recipe, you can't beat the one in "Mickey's Gourmet Cookbook" It contains favorite recipes from Disney World and Disneyland. These are the eggs served in The Rose and Crown pub at EPCOT. I always make sure to get some whenever I'm there.
I do this about every time I smoke:
start with raw eggs
soak in 1/3 ratio of vinegar/water for 1 minute
rinse in warm water & dry
place immediately on SLOW cook for 3-4 hours
The vinegar opens the pores so smoke penetrates and the warm water rinse helps keep them from cracking when they start cooking. Peel & eat, egg salad, devilled eggs.. use as you would a boiled egg.
start with raw eggs
soak in 1/3 ratio of vinegar/water for 1 minute
rinse in warm water & dry
place immediately on SLOW cook for 3-4 hours
The vinegar opens the pores so smoke penetrates and the warm water rinse helps keep them from cracking when they start cooking. Peel & eat, egg salad, devilled eggs.. use as you would a boiled egg.
Feels like a neighborly place now that I see my old friend Shaka on the forum. I hate to say I haven't visited him for too long now that I don't work downtown near his place anymore. This guy works hard providing quality in what is surely the most competitive smoked pork market areas in the country. I'll be coming to checkup on ya for lunch soon from down the road at that major cosmetic mfg place and bringing a bunch of other pork addicts!
"place immediately on SLOW cook for 3-4 hours"
LazyQ: You're talking about smoking the eggs here, right? Low, slow smoker heat?
Sounds clever as can be!
LazyQ: You're talking about smoking the eggs here, right? Low, slow smoker heat?
Sounds clever as can be!
LazyQ.. HAHA LazyJ!
Sorry I'm not very scientific with my cooking, I'd guess about 130 degrees with heavy hickory smoke. The trick is keeping them from exploding when you first put them on. I've heard you can put a tiny prick in the shell to lessen this problem. I use farm fresh eggs laid by chickens fed Cheetos for a slight cheese flavor. OKOK, I'm blowing smoke now
Sorry I'm not very scientific with my cooking, I'd guess about 130 degrees with heavy hickory smoke. The trick is keeping them from exploding when you first put them on. I've heard you can put a tiny prick in the shell to lessen this problem. I use farm fresh eggs laid by chickens fed Cheetos for a slight cheese flavor. OKOK, I'm blowing smoke now
LAZYJ
Thank you for the very kind words,and bring the gang on down to the market,and maybe we can sit down and work this egg thing out where we could use Armidillo eggs,and save the chicken eggs for something like breakfast.
Looking foward to seeing ya,
Papa Shaka
Thank you for the very kind words,and bring the gang on down to the market,and maybe we can sit down and work this egg thing out where we could use Armidillo eggs,and save the chicken eggs for something like breakfast.
Looking foward to seeing ya,
Papa Shaka
hey I was trying the eggs at 160 and the hickory chunks that came from cookshack just kind of smoldered. I ended up smoking the eggs at 230 for 2-3 hours and that gave me better smoke flavor. Not sure how low you can go temp wise to get ample smoke out of chunks.
At 160 chunks will just smolder. Chop them into smaller pieces or use Sawdust/Pellets for lower temp smokers.
I have smoked a lot of eggs at 225 for a couple of hours with good results