So after yesterday’s infinitely popular egg post I promised to try eggs two ways, ultimately ended up with three. On the left is the traditional smoked egg with the shell on the entire time 200° two hours. In the center is a soft boiled egg that I then peeled and placed on the smoker for one hour. It remained soft boiled the entire time took on color and a nice smoky taste. The last egg is the smoke for one hour, crack, but don’t peel, and then continue to smoke for the second hour. Both the unpeeled and the cracled but unpeeled had little to no smoke profile. You can faintly see the outline of the cracked egg, which is cool, but it is definitely not significant enough to make for an impressive showing. I’m sure this effect could be amplified if they were cracked early and pounded with smoke, but at the end of the day, I still believe the images I saw online had heavy contrast adjustments to make the cracked look stand out.
The easy choice here is to soft boil, peel, smoke for an hour, and then deck out as you see fit.
by sonofabunch
11 Comments
So for the one that you boiled then smoked, how apparent was the smoke flavor?
Nice comprehensive assessment!! Thanks for the info. I’ve seen these a few times recently and have thought about trying them. Might need to go with the soft boiled / peeled / smoked route.
Thanks for this. Yesterday’s post got me itching to try this and your efforts are valuable to me.
Was the peeled egg smoke flavor seem overbearing at all.
Hard boil, take off shell and cold smoke for several hours.
Were these eggs from backyard or non-U.S. chickens with the bloom still on? Or US grocery store ones where the bloom is washed off? I’ve read the bloom seals the eggshells, sealing out bacteria and water, and also preventing smoke penetration.
Thanks for sharing the results of your experiment!
My first attempt was to cook them in the smoker, and half of them ended up exploding lol. So I have gone to boiling, peeling, and then cold smoking with excellent results.
So the soft boiled eggs stayed soft, even after smoking?
Nice one! I’m gonna put this on my list for vegetarian recipes along with the smoked bell peppers and cheese.
I like the Gibson Estebana plate you got