Smoked Eggs In The Shell

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dr k

Master of the Pit
Original poster
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Mar 22, 2013
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Peoria, IL

I set up the Kamado @ 175-200*.  Put 18 large raw eggs in elevated rack.  Smoked indirectly 1 hour to set eggs enough to insert thermometer through the shell of one egg.  I used Mulberry.  Continue till IT is 170*.  It only takes <1.5 hrs. so put the smoke to it pretty heavy.  Nice light tan smoke ring on egg whites.  They make great deviled eggs or just peel and eat.  Something different for Easter!

-Kurt
 
Looks good 
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  I like smoked eggs & make them both raw or use ones already hard boiled with/without the shell 
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That looks really good.

I always Hard boil mine and then peel and smoke.

It is the only way to make deviled eggs.
 
 
Looks good 
drool.gif
  I like smoked eggs & make them both raw or use ones already hard boiled with/without the shell 
thumb1%20copy.gif
That looks really good.

I always Hard boil mine and then peel and smoke.

It is the only way to make deviled eggs.
My lady doesn't like med./strong smoked foods so I thought I would try a few smokes raw with shells on.  I'll try hardboiled with shells on cold smoked.  When it cools down I'll hard boil peel and cold smoke with cheese.  Do they need a little coating of oil to keep from drying during cold smoking without the shell?
 
DR K,
I do just what you are talking about boil\peel and put in with some cheese. I do not put anything on the eggs.

Starting to get some cooler nights here I am going to have to pick up some cheese.
 
Them there eggs are known as Pterodactyl eggs! Works good. I prefer to smoke peeled hard boiled eggs. Excellent in egg salad, potato salad, breakfast fatties, and of course deviled eggs!
 
The eggs will pick up a little smoke flavor cooking them this way, but don't confuse the brown egg white with a smoke ring.  They will pick up the same color in your kitchen oven with no smoke.   Eggs cooked this way can be a PITA to peel. Have you tried the 300 minute eggs? You can Google them, they have a very distinct taste.

Tom
 
 
The eggs will pick up a little smoke flavor cooking them this way, but don't confuse the brown egg white with a smoke ring.  They will pick up the same color in your kitchen oven with no smoke.   Eggs cooked this way can be a PITA to peel. Have you tried the 300 minute eggs? You can Google them, they have a very distinct taste.

Tom
I will be trying the 300 minute eggs.  Sound great!  I'll wait for the fall/winter when using the oven for 5 hrs. or use the Kamado anytime.

-Kurt
 
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