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smoked pickeled eggs?
- Thread starter Mark Z
- Start date
Gary R Miller
TVWBB Super Fan
Mark I have been doing smoked eggs now for a couple of years and they are just awesome deviled up. I throw in smoker whole after taking the shells off. Smoke them to a nice light golden brown takes around 20 minutes depending on temp you use. After there smoked I remove them and let cool down. Cut in half and make my normal deviled egg filling. I add a little horseradish sauce and some liquid smoke to add a hint more smoke flavor. Then sprinkle a little garlic powder over the top. When ever we go to a pot luck thats the what i am always requested to bring.
For another side dish I do. Iget a good hickory smoked bacon and de stem mushrooms. Soak sme toothpicks in water and wrap the mushrooms in the bacon and grill. Just another awesome side dish for que'ing. Never be afraid to smoke anything there never mistakes but just happy accidents.
For another side dish I do. Iget a good hickory smoked bacon and de stem mushrooms. Soak sme toothpicks in water and wrap the mushrooms in the bacon and grill. Just another awesome side dish for que'ing. Never be afraid to smoke anything there never mistakes but just happy accidents.
Jeff T Miller
TVWBB All-Star
Man reading this made my mouth water.
I haven't smoked boiled eggs. I smoked raw egg before but I left them in too long and the white was rubber. I was afraid I would under cook it. I haven't tried it since either.
I am going to have to try your way.
I haven't smoked boiled eggs. I smoked raw egg before but I left them in too long and the white was rubber. I was afraid I would under cook it. I haven't tried it since either.
I am going to have to try your way.
Gary R Miller
TVWBB Super Fan
Jeff if ya cut the eggs in half first they will come out all rubbery. So make sure you don't cut them til after you smoke them. There is also a trick to perfect hard boiled eggs but I am at alost for thought. I think its stand the egg carton on end for 24 hours before you boil them. Supposedly the yolk will come out in the center of the egg. Haven't tried it yet but not sure that was what they said to do.
Smoked the eggs at 100-150 for 2 hours with pecan shells, tasted one when it came off, a hint of smoke shouldve used hickory... anyway they have been in the pickeling jar now for three days tried one earlier, needs more time but was good nonetheless, my pickeling concotion is this
3 cups vinegar
3 cups water
1/3 cup Kosher salt
1 tbs peppercorns
2 tbs minced garlic
2 tbs brown sugar
2 tbs sugar
1 onion sliced thin
add all to a pot except onion slices and boil let sit for 20 mins to cool
pour over eggs
place onion slices on top of the mixture
3 cups vinegar
3 cups water
1/3 cup Kosher salt
1 tbs peppercorns
2 tbs minced garlic
2 tbs brown sugar
2 tbs sugar
1 onion sliced thin
add all to a pot except onion slices and boil let sit for 20 mins to cool
pour over eggs
place onion slices on top of the mixture
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary Miller:
There is also a trick to perfect hard boiled eggs but I am at alost for thought. </div></BLOCKQUOTE>
Don't know about the carton trick but there are a few things you can do for really good hard-boiled eggs. First, the fresher the egg the more likely the membrane between the eggshell and the egg will stick causing the shell not to remove cleanly during peeling. Unfortunately there's no real way to know how fresh eggs are unless you collect them yourself (the sell-by date is not help here), but, generally, if you let your carton sit a round in the fridge for a while you'll have better results. Sometimes that's not necessary and you'll get smooth-peeling eggs right away--it depends on the criteria that packer used to determine sell-by.
Anyway, to boil: Cover the eggs with cold water in a pot, using enough water to cover them by an inch or two. Bring to a boil over high heat uncovered, then cover and remove from the heat; allow to sit 10 min (for large eggs, a min or two less or more if cooking smaller or larger eggs) without disturbing. Drain and refill the pot with cold water; allow the eggs to cool 5-10 min; drain and use or refrigerate. This method will keep the whites from overcooking and getting rubbery and the yolks from getting green or gray.
Mark--Thanks for the recipe. I have more bantam, guinea, chicken, and duck eggs than I can possibly use. Perhaps gifts of pickled smoked eggs to everyone I know...
There is also a trick to perfect hard boiled eggs but I am at alost for thought. </div></BLOCKQUOTE>
Don't know about the carton trick but there are a few things you can do for really good hard-boiled eggs. First, the fresher the egg the more likely the membrane between the eggshell and the egg will stick causing the shell not to remove cleanly during peeling. Unfortunately there's no real way to know how fresh eggs are unless you collect them yourself (the sell-by date is not help here), but, generally, if you let your carton sit a round in the fridge for a while you'll have better results. Sometimes that's not necessary and you'll get smooth-peeling eggs right away--it depends on the criteria that packer used to determine sell-by.
Anyway, to boil: Cover the eggs with cold water in a pot, using enough water to cover them by an inch or two. Bring to a boil over high heat uncovered, then cover and remove from the heat; allow to sit 10 min (for large eggs, a min or two less or more if cooking smaller or larger eggs) without disturbing. Drain and refill the pot with cold water; allow the eggs to cool 5-10 min; drain and use or refrigerate. This method will keep the whites from overcooking and getting rubbery and the yolks from getting green or gray.
Mark--Thanks for the recipe. I have more bantam, guinea, chicken, and duck eggs than I can possibly use. Perhaps gifts of pickled smoked eggs to everyone I know...