Smoked Eggs Food

SMOKED EGGS

Steps:

• Preheat your smoker to 325 degrees F according to manufacturer's instructions.
• Place the eggs directly on the grates of your smoker. Close the lid of your smoker and smoke for 30 minutes at 325 degrees F.
• Remove the cooked eggs from the smoker and place into an ice bath immediately. Chill completely.
• Reduce heat on your smoker to 180 degrees F.
• Peel the eggs and return them to the grill. Smoke for 30-45 minutes depending on the amount of smoke flavor you want in your eggs.

SMOKED EGGS

Steps:

• Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
• Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
• Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

SMOKED SALMON DEVILED EGGS

Steps:

• Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
• Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
• To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
• When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

SMOKY GRILLED DEVILED EGGS

Steps:

• Prepare a grill for medium-high heat.
• Slice each hard-boiled egg in half lengthwise. Scoop the egg yolks into a medium bowl and mash with a fork. Add the mayonnaise, mustard, adobo sauce and paprika and stir together until completely combined; season with salt and pepper. Transfer the mixture to a piping bag and refrigerate until ready to use.
• Lightly brush the egg whites on the cut sides with mayonnaise. Put the eggs cut-side down in a grill basket; close and secure the basket. Place the basket directly over the hot coals and cook until grill marks appear on the egg whites, 30 seconds to a minute. Transfer the whites to a serving plate and refrigerate until ready to serve.
• When ready to serve, pipe some of the yolk mixture into each egg white and dust with a little paprika.

COLD SMOKED EGGS

Steps:

• 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.

TEA SMOKED EGGS

Steps:

• Hard cook 8 eggs in 1 qt water for 10-15 minutes and cool in the same water for 10 more minutes.
• Tap eggs until the whole shell is cracked. Return to pan and add the salt, soy sauce, star anise and tea leaves.
• Heat eggs on low and simmer for 30 minutes. Stand for 4 hours until cooled and ready to use. Peel eggs carefully. The white part should be marbled with dark cracked lines with a smokey taste.
• Serve quartered with toasted sesame seeds scattered over.

SMOKED SALMON CODDLED EGGS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Brush the insides of six or eight ramekins (depending on how many you're serving) or one 25 x 30cm ceramic pie dish with the melted butter. Crack one egg into each ramekin (or all into the dish), being careful not to break the yolks. Drizzle over the cream. Season. Scatter over the capers, salmon and cheese. To serve six, use the minimum stated amounts.
• If using ramekins, put on a baking tray. Bake for 10 mins (or 12 mins if using a large dish) until the eggs are just cooked but the yolks runny. Meanwhile, toast or grill the sourdough and cut into soldiers. Remove the eggs from the oven and serve with the soldiers for dipping.

SMOKED SALMON DEVILLED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks and place in medium bowl; set egg whites aside.
• Mash yolks with fork; stir in salmon, mayonnaise, dill, capers, dijonnaise, lemon juice and pepper. Spoon or pipe yolk mixture into egg white halves. Garnish with smoked salmon and/or dill, if desired.
• Serve immediately or store, covered, in refrigerator. Serve within two days.

EGGS BENEDICT WITH SMOKED SALMON

Steps:

• Poaching the eggsBring a large saucepan with water to a boil. Add 1 tsp. (5 mL) of salt and 1 Tbsp. (15 mL) of white vinegar. Break an egg into a small cup. Stir the boiling water quickly and slip the egg into the centre of the swirling water.This method allows the egg white to stay intact.Leave the egg in the water 2 to 3 minutes. The yolk will be soft and runny: the perfect consistency for Eggs Benedict.Eggs BenedictToast the bread slices.Place two slices of smoked salmon on each toast and top with a poached egg.Nap with warm hollandaise sauce and decorate with a sprig of dill or tarragon to suit.Hollandaise sauceHeat the butter in a small saucepan over low heat; do not allow to boil.Put the yolks in a bowl and pour in the lemon juice, mix, then slowly add the hot butter, whisking constantly.Bring water to a boil in a saucepan and then place the bowl over the saucepan, making sure the bowl does not touch the water.Continue whisking about two minutes, or until the sauce is smooth and velvety and slightly thickened.Season to taste and keep warm until ready to serve.