Smoked Eggs
Hard-boiled eggs are peeled and smoked at low temperature until they achieve a golden-brown color and intense smoky flavor. The eggs absorb smoke through the egg white and develop a slightly chewy, savory outer layer. A special snack for smoking enthusiasts.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesHard boil eggs for 10 minutes, immediately shock in ice water and peel completely. Lightly rub with salt, pepper, and garlic powder. Allow to air-dry for 15 minutes at room temperature.
Smoking
1-2 hoursPreheat smoker to 80-90 °C. Place eggs on the wire rack and smoke with beech and cherry wood for 1-2 hours until they take on a golden-brown color.
Cooling
15 minutesRemove eggs from smoker and let cool for 15 minutes. Keeps in the refrigerator for up to 3 days. Serve plain or with a little fleur de sel.
Pro Tip
Dry the peeled eggs completely before smoking so the smoke adheres better. A brief air-drying at room temperature for 15 minutes is sufficient.
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