Smoked Eggs

An elegantly presented smoked egg resting on a plate, drizzled with white sauce.

If you haven't tried smoked eggs, my friend, you've been missing out. They're the perfect balance of tender, creamy yolks enveloped by a delicate layer of smoky goodness. These eggs are heavenly!

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Course: Appetizer, Breakfast

Cuisine: American

Keyword: Egg, smoked

Prep Time: 10

Cook Time: 1 5

Cooling & Peeling: 15

Total Time: 1 30

Servings:

Calories: 63kcal

Author: Imma

Ingredients

6-8 whole eggs

Instructions

Cooking Eggs in the Smoker

Preheat your pellet or electric smoker to 300°F/150℉ and fill the hopper with your preferred wood pellets. A mild-flavor pellet, such as apple and maple, is recommended.
Place your raw eggs directly on the smoker grate; use an egg tray if you don't want the eggs moving around.
Close the smoker lid and let the eggs smoke for 30-35 minutes.
Use a kitchen spatula to remove the eggs from the smoker and place them in a bowl of ice water to cool them. Reduce the smoker temperature to 225℉/107℃.
Once the eggs have cooled, gently tap them on a hard surface to crack the shell, then gently peel it off, being careful not to damage the egg.

Boiling the Eggs

Add about an inch of water to a saucepan and boil.
Gently add eggs to the saucepan, using a spatula if desired for safety. Be sure to add eggs in a single layer making sure not to overcrowd.
Boil for 8-10 minutes, and then transfer to an ice water bath using a slotted spoon.
Once the eggs have cooled, gently tap them on a hard surface to crack the shell, then gently peel it off, being careful not to damage the egg.

Smoking Them

Put the eggs back in the smoker and smoke for 25-30 minutes or until they have the desired color.
Serve smoked eggs as a snack, in salads, or make deviled eggs. Enjoy!

Notes

Start with fresh eggs to ensure the best flavor and texture.
Don't skip the ice bath! The ice bath will help you peel the eggs seamlessly without breaking them. And that makes them more manageable (and prettier) when you smoke them.
Peeling techniques: Gently tap the boiled egg on a hard surface to create small cracks all over the shell. Then roll the egg between your palms, applying gentle pressure to loosen the shell from the egg white. Then begin peeling from the larger end of the egg, as there's usually an air pocket that makes it easier to get under the shell.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition