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 !!!


  • Walton's Employee

    @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…


  • Regular Contributors

    @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…


  • Walton's Employee

    @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!


  • Regular Contributors

    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 🙂


  • Regular Contributors

    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…


  • Walton's Employee

    @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!


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  • @Robert-Tartaglia Generally vinegar was added to the water to help reduce the smell. In my opinion, if you are just stuffing them the casings don’t require them nowadays, if you are boiling them then I might and add some. Some people also say it makes them more tender but this is debatable.

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  • R

    A recipe that i have says to soak the hog casings in white vinegar and water. My question is, “what does the vinegar do for the casing?”

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  • B

    @parksider Thanks. I did all that. I stuffed them tight twisted the tops down tight and secured them with twist ties. I’m going out right now to try again. Thanks for the tips!

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  • Meat Hacks: Making Bone Marrow Burgers

    Learn about Making Bone Marrow Burgers with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    The meatgistics User @Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.

    I started out with a few beef marrow bones, you can pick these up at your local grocery store or butcher shop. The bones I bought were about 2 inches thick which made getting the marrow out a lot simpler than I thought it was going to be. I just pressed on one side with my thumbs and they came out the other end in one solid piece. After doing all the bones I had set aside for testing this I had 5.7 oz.

    Once I chopped them all up I wanted to find out how much a Tablespoon of this weighed so we could give advice in both volume and weight measurements, so 1 Tablespoon of this beef marrow weighed 8 grams so .28 of an oz.

    Now, Denny pointed out that a demo he saw said 3-4 Tablespoons per 1-2 lb of burger, we are going to go with 4 because I always tend to think more is better, so would be 1.1 oz per lb or .55 of an oz per lb. That’s a pretty big range so we are going to test it by using 4 tbsp or 1.1 oz for 1 lb of burger, then 1.5 lb of burger and then 2 lb of burgers.

    Since the purpose of this is to determine the ratio of Marrow to use we didn’t want any other taste to stand out so we aren’t using any patty mix with this, so just straight ground beef. We also are making burgers with no marrow as a control.

    So after we grilled all of the burgers the one we added the most bone marrow too was my favorite. The bone marrow adds a really interesting deep flavor but I was most surprised by how much it changed the texture of the burger. It stayed juicier and almost had a creaminess to it that would be hard to replicate with any other ingredient I can think of.

    I won’t be doing this every time I make a burger, buying the bones, prepping them and then mixing them in did not take too long but it was an extra step but if I had a bunch of friends over and really wanted to impress them with something then this is a really interesting way to make an over the top burger!

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  • P

    Sitting at the beach on vacation my mind has time to wander…when you’re done stuffing give them a good twist to compact the meat. I’ve also give up on string tying I use zip ties and yes I wash them most of the time. We have zip tie loops that we’ll zip tie to the casings, makes hanging so much easier then just reuse the loops. That should help with the shrinkage issue.

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  • P

    You may not have stuffed them enough. Sometimes it hard to stuff the larger casings and if it’s not tight the may cause the shrinking during the cooling process. Those cases are extremely durable don’t be afraid to stuff them.

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