Cold Smoked Eggs

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READY IN: 3hrs 20mins
SERVES: 6
YIELD: 12 Eggs
UNITS: US

INGREDIENTS

Nutrition
  • 1
    dozen egg
  • 2
    cups brine (optional)
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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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