Cold Smoked Eggs
- Ready In:
- 3hrs 20mins
- Ingredients:
- 2
- Yields:
-
12 Eggs
- Serves:
- 6
ingredients
- 1 dozen egg
- 473.18 ml brine (optional)
directions
- Hard Boil the eggs and soak in cold water immediately until cool enough to peel.
- If brining, put peeled eggs into a container and cover with brine for an hour or longer. I use a zip lock bag with the air sucked out to minimize the amount of liquid needed to surround the eggs.
- Place in smoker away from any heat source, best to keep the temp as low as possible.
- Remove after 3 hours or when they are slightly brown. Keeping them in longer will impart a stronger smoke flavor but the eggs will also dry out. You will need to experiment with timing to get your preferred flavor.
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