Anyone ever smoke eggs to hard boil them?

[austin87]

Recently when doing hard boiled eggs I've been steaming them: http://www.seriouseats.com/recipes/2014/04/steamed-hard-boiled-eggs-recipe.html

It works really well and the eggs are really really insanely easy to peel.

I was wondering if I could smoke them in the shell at 225 for 1-2 hours and if any smoke would penetrate the shell.

@MacEggs I've seen your pickled egg post http://weberkettleclub.com/forums/bbq-food-pics/pickled-eggs/ (it's on my list) and thought you might have tried this.

Or wondering if I should just steam them, chill them, peel them, and then put them on the kettle to pick up smoke.

[austin87]

Just saw this, might try this on the smoker http://fxcuisine.com/Default.asp?language=2&Display=64&resolution=high

[MikeRocksTheRed]

I've never tried it but have read about it in the past and want to try it for deviled eggs.  Here is what I have come up with searching google.  It appears there are a lot of different ways to do it.

This is almost completely boil, peel, then smoke.
http://www.smoking-meat.com/smoked-eggs

This is smoke them raw and in the shell until cooked enough to insert a probe, then continue smoking to 170:
http://www.smokingmeatforums.com/t/148450/smoked-eggs-in-the-shell

Another raw in the shell:
http://www.smokingmeatforums.com/t/113731/hard-smoked-eggs-with-q-view

I'm seeing a lot of fourm posts and articles where people smoke between 225-235, maybe 240 for two hours and they are perfect.  I'll be making turds for a friends dinner party tomorrow and 3 racks of ribs for a friend on sunday, so I'll definitely throw in a couple of eggs to smoke between 225-250 for 2 hours and see how they turn out.

[MikeRocksTheRed]

Just saw this, might try this on the smoker http://fxcuisine.com/Default.asp?language=2&Display=64&resolution=high

Saw some comments mentioning the 300 minute egg, but hadn't found out what it was yet....very interesting.  5 hours seems like a bit much and this was at 220.  Most of use are smoking closer to 230-240 on average, so I think two hours should do the trick, but maybe I'll try some for 2 hours and some for 5 hours.   I've seen a lot of articles and comments about the eggs being hard to peel, so I think the idea of putting them in cold water when done might resolve that.

[austin87]

Also MacEggs do you refrigerate the jars of eggs or are they OK on the counter?

[wrehfield]

 I smoke them often. I put then in my New Braunfels, about four briquettes. I lay them on foil that i have put holes in so they pick up no black off the rack. Three or four hours. I find that if you give them any heat, they get tough.

[austin87]

@wrehfield do you smoke them in the shells or hard boil them first and then peel and smoke them?

[wrehfield]

@austin87 , I boil and peel first. Takes a while to get them a nice brown color.

[MacEggs]

@austin87 , yes I have done this … Only once.  Here is a thread of mine from The Smoke Ring forum:

http://www.thesmokering.com/forum/viewtopic.php?t=48864

The eggs pick up smoke much better if they are boiled and peeled before hand.

As far as leaving a jar of PE on the counter, I don't see a problem, so long as the vinegar content is high enough.
I like to go with a 2:1 vinegar to water ratio in the brine I make.  Never had an issue.

[austin87]

Awesome. Thanks for the feedback. I have an AMNPS so I might be cold smoking some cooked and peeled eggs, but I probably won't try to pickle them.

I'm interested to see if using smoked salt in the pickling brine might be a better way to get smoky flavor into pickled eggs. If I try it I'll let you know!

[jfbincypress]

I'm interested to see if using smoked salt in the pickling brine might be a better way to get smoky flavor into pickled eggs. If I try it I'll let you know!

Definite interest here...great out of the box thinking. Keep us posted, please.


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[BC]

I cold smoke mine, usually when I do cheese. I hard boil, crack the shell a lot but don't shell them. Smoke for about 2 hours or so, cool, plastic wrap, refrigerate overnight, shell them. They pick up nice smoke flavor from the shell overnight when done like that. Here's an interesting recipe a friend came up with.http://datenightdoins.com/smoked-jalapeno-eggs/
Depending on how far you want to go with this, Google 'Chinese tea eggs' I've experimented a lot with marinades similar to that method, before smoking.
Mom was wrong. Play with your food!!