Smoked egg recipe needed.

[walnutred]

An old girlfriends dad used to smoke eggs in the shell using liquid smoke. As I remember his procedure you boiled the eggs, lightly cracked the shell then soaked the eggs in a vinegar/liquid smoke/salt solution.

However that was 35 years ago and I do not remember the exact formula or how long you soaked the eggs. I struck out on an internet search, does this procedure sound familiar to anyone?

 

[Bob R]

I usually boil them, cool them, crack the shells but leave on and then put them in my smoker for about 4 hours.

If you don't have a smoker you could try what ever grill you have if it is capable of smoking.

I have never heard of the other method of soaking them, but that doesn't mean much, there is a lot I haven't heard of.

bob

eta: My googlefoo was strong tonight, found this one in about 12 seconds.

SMOKED EGGS
Ingredients
8 large eggs
4 tablesp. soy sauce
2 teasp. sugar
1 1/2 teasp. salt
2 teasp. liquid smoke
1 cup white vinegar
Procedure
Boil eggs for five minutes. Cool completely and shell. Pierce each egg
once with a sharp knife.
Heat vinegar with soy sauce, sugar, and salt.
Place the eight shelled eggs in a quart jar and pour the warm liquid over
them. When the liquid has cooled, place jar in refrigerator and let stand overnight.
Next day add 2 teasp. liquid smoke and let stand at least 2 days before
serving. To serve, cut each egg in half. Serve cold.
Yields: 16 pieces
Tips:
The 5 minutes of boiling time is counted the time the water is boiling to
the time the flame is turned off. Be sure to start eggs in cold water. Eggs should be
brought to room temperature before boiling.
The eggs are pierced so that the flavor of the liquid and liquid smoke
will be fully absorbed. Liquid smoke is sold in fancy food stores

Also look here: look at the dark and spicy egg recipe.

http://cru.cahe.wsu.edu/CEPublications/eb1104/eb1104.pdf

bob

 

[walnutred]

Thanks, I may have to try one of those recipes and just not peel the eggs. My GF dad had learned the process in California when he was stationed there in the 1950's. The smoked eggs would come from China in ceramic jars of about 2 gallon size and the eggs were still were in the shell for transport purposes.