Smoked Eggs Recipe

Eggs: The main ingredient, providing the base for the smoked flavor.

Olive oil: Used to coat the eggs, helping the smoke flavor adhere better.

Salt: Enhances the overall flavor of the smoked eggs.

When peeling eggs, start by gently tapping them on a hard surface to create small cracks all over the shell. This will make it easier to remove the shell without damaging the egg whites. Additionally, using a spoon to slide under the shell can help lift it off smoothly.

• Large eggs - Substitute with quail eggs: Quail eggs have a similar texture and flavor but are smaller, so you may need more of them.

• Large eggs - Substitute with tofu: Firm tofu can mimic the texture of eggs when smoked and is a good vegan alternative.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for smoking.

• Olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, suitable for smoking.

• Salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste.

• Salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• Allow the smoked eggs to cool completely before storing. This helps maintain their texture and flavor.
• Place the eggs in an airtight container. Ensure the container is clean and dry to prevent any contamination.
• Store the container in the refrigerator. Smoked eggs can last up to one week when properly refrigerated.
• For longer storage, consider freezing the smoked eggs. While freezing can alter the texture slightly, it’s a viable option for extended preservation.
• To freeze, wrap each egg individually in plastic wrap. This prevents them from sticking together and helps maintain their shape.
• Place the wrapped eggs in a freezer-safe bag or container. Label the container with the date to keep track of their storage time.
• When ready to use, thaw the eggs in the refrigerator overnight. Avoid thawing at room temperature to prevent any potential bacterial growth.
• Once thawed, consume the eggs within two days for the best taste and quality.

• Oven Method:

  1. Preheat your oven to 250°F.
  2. Place the smoked eggs on a baking sheet lined with parchment paper.
  3. Cover the eggs with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, checking occasionally to ensure they are warmed through.

• Stovetop Method:

  1. Fill a saucepan with water and bring it to a gentle simmer.
  2. Place the smoked eggs in a heatproof bag or a sealed container.
  3. Submerge the bag or container in the simmering water for about 5-7 minutes.
  4. Carefully remove and let them cool slightly before serving.

• Microwave Method:

  1. Place the smoked eggs on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-second intervals, turning the eggs halfway through, until they are heated evenly.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F.
  2. Place the smoked eggs in a vacuum-sealed bag.
  3. Submerge the bag in the water bath for about 20 minutes.
  4. Remove the eggs from the bag and let them cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 250°F.
  2. Place the smoked eggs in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Let them cool slightly before serving.

• Saucepan: Used to boil the eggs for 10 minutes.

• Ice bath: A bowl filled with ice and water to cool the eggs quickly after boiling.

• Smoker: Preheated to 225°F to smoke the eggs for 20 minutes.

• Tongs: Handy for transferring eggs from the saucepan to the ice bath and from the ice bath to the smoker.

• Peeler: Optional, but can help with peeling the eggs more efficiently.

• Basting brush: Used to coat the peeled eggs lightly with olive oil.

• Mixing bowl: Used to hold the eggs while coating them with olive oil and salt.

• Cooling rack: Allows the smoked eggs to cool evenly before serving.

Boil in advance: Boil the eggs ahead of time and store them in the refrigerator to cut down on prep time.

Use a timer: Set a timer for each step to ensure you don't overcook or forget any part of the process.

Preheat the smoker: Preheat your smoker while the eggs are cooling in the ice bath to streamline the process.

Peel efficiently: Use the ice bath to make peeling the eggs easier and faster.

Batch cooking: Smoke a larger batch of eggs and store them for quick snacks or meals later.