Smoked Eggs

[derekmiller]

Ready for cold smoked eggs at the weekend....

[The Smoking Canon]

Smoked marbled tea eggs ?

Now there's an idea - in a lapsang souchong kinda way !

[derekmiller]

Now thats got me thinking, might be better than my pickled smoked eggs.

[derekmiller]

We cold smoked, using Beech, the eggs, some edam and cure and smoked some trout. Very nice.

[SmokeyBBQYum]

Ready for cold smoked eggs at the weekend....

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How does this work? I've never seen anything like it, whats the process involved in cold smoking?

Thanks.

[derekmiller]

Hi Stephen.
You need something to contain the smoke, we use a modified cardboard box. The doweling is to hold the mesh trays.

Something to burn wood dust, we use the Pro Q Cold smoke generator. On a full load it can go for 12hrs plus.

The idea is to impart a smoky flavour without cooking. Originally it was to help preserve foods.

Cheese, we used Edam, just cut into the sizes you want, smoke for 4 hrs.

Eggs, medium boiled, so yolk is still soft. Smoke for 4 hrs.

Trout was salt cured for 2hrs then airdried for 12hrs, then smoked for 2hrs. Could replace this with Salmon and double the curing and smoking times.

Hope this helps.
Derek.

[SmokeyBBQYum]

that's brilliant - thanks for explaining, really interesting.

So you just get it going with a tea light and pull it out once its smouldering?

[derekmiller]

Well I actually use a blow torch, its quicker and you get less false starts than you do with the tealight..

[keith157]

Well I actually use a blow torch, its quicker and you get less false starts than you do with the tealight..

I imagine that to extinguish it you just scoop out the unburned dust?

[derekmiller]

Yep.
Although I had only filled 3.5 of the outer sides, the rest is just a light layer from overfilling. This was my guestimate for about 4 hrs, I overestimated by about an inch, so hardly any wastage.