Smoked hard boiled eggs????
Hi guys ! A guy at nuclear refuel outage had a smoked hard boiled egg??? I’m pretty sure it was just smoked no boiling in water ??? Sounds like a challenge for you guys !!!
@angel4us We already did it! https://meatgistics.waltonsinc.com/topic/401/eggs-will-it-bbq We smoked them for about two hours, they had a smoke taste to them but if I was going to do it again I would have added a secondary smoke source to try to increase that taste as it was sort of mild. Adding as much tabasco sauce as I did might have thrown off my taste buds though…
@jonathon I tried doing eggs a while back, was not thrilled with the taste, but that’s a matter of personal preference… but also the shells sealed themselves to the eggs so they were virtually impossible to remove… I probably wont be trying this again…
Something else you may want to try is curing some egg yolks (just put them in a container covered with salt for about a week), then smoking them… They become hard during the curing process, and you can grate them with a cheese grater as a topping on your food of choice… This I found to be incredibly good…
@raider2119 What type of container did you put it in when you smoked it? Did you use a sure cure or a regular salt? I’m going to try this for sure, I actually have some eggs in my fridge here that I had no plans for and didnt know what to do with!
Per suggestion in one of the smoke rings I belong to I took a tupperware container, put enough kosher salt in so I could make depressions for each individual yolk then poured enough salt over top that they were covered… put it in the fridge for about 4-6 days… gently wipe the salt off, rinse then dry them, then put them in a 150 - 200f oven for about 20 mins till they become the consistency of wax and you can grate them over your food of choice…
They were good, the flavor becomes intense, but were salty… I have since found a bunch of recipes that call for a 50:50 salt/sugar mix… I have also read they should loose almost 50% of their weight… I think I would try the 50:50 mix next time… next time I probably will just use the empty egg carton and wrap it in plastic wrap instead of the tupperware…
Since I had a bowl of egg whites left over, ended up making marangue cookies… My GF (was not thrilled with the cured yolks), but wants me to make them again… she wants more cookies
Sorry, misread your question… when I smoked the eggs, I just placed them on one of the grill racks in the smoker… go low and slow and don’t leave them in there too long as they will explode… found that out the hard way…
It was virtually impossible to remove the shells from the eggs… and like I said, not thrilled with the taste results…
I’ll watch for your results… it’s possible i did part or all of the process totally wrong…
@raider2119 First of all, more cookies is always a good thing, especially if you don’t have to bake them! Second our eggs peeled incredibly easily when we smoked them and yes we were very worried about them bursting as that would be a pain to clean up, not sure if we got lucky or just had the smoker dialed in perfectly but we did not end up with any of them bursting.
Once I try this I will let you know how it turned out and thanks for the instructions!
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?