Harsh but will get you there.
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Harsh but will get you there.
OK OK, Just Kidding.
Try this: hard boil and shuck 6 eggs. Put into a pint jar. In a kettle put
1/2 c. water, 3 Tbsp soy sauce, 2 Tbsp liquid smoke, & 1 tsp sugar.
Heat until sugar dissolves, let cool some and pour over eggs. Put in fridge, allow 2 days before eating for smoke to penetrate. Keeps forever.
You can double/triple the recipe at will. What you see is 29 eggs and I quadrupled the above amounts and it came out perfectly for that amount and those jars. You can always boil a few more eggs if you have too much liquid or make more liquid if you have too many eggs.
These pups are some kind of good.
Hey Horseshoer that sounds like it ought to be a great recipe. I definately will try it
Sometimes I pierce the eggs several times each with a toothpick before putting in jars and covering with liquid to allow for a few channels for theQuote:
Originally Posted by Ragfly Jig Man
smoke to travel into besides just smoking the outside of the egg.
LOL @ horseshoer......what a set of lungs, LOL
I will give this recipe a try, sounds good to me too. Thanks
do they give ya GAS ?
Like a young mule on green grass.Quote:
Originally Posted by 410MAN
But a rather pleasant change to have them drift about having a subtle, yet heady, mesquite or hickory bouquet.
I have experience the smoke egss first hand. They are good. Even had a few friends try them out too and they really liked them.
fixin' to make some right now, couldn't pass this one up without a try,
however, I'm looking at six eggs and a pint jar and there aint no way they are going to fit. I'm going to have to adjust up or down (less eggs or bigger jar)
Oh ye of little faith. They will fit but may need a little push/squeeze here and there.:DQuote:
Originally Posted by fishinRod
Hope ya like em.
When someone asks how they're made I tell em it's a 2 man job. One dude puts on welding gloves so he doesn't get spurred by the hen when the other dude inserts the beekeepers' smoker in her ugh..,ummm....eggchute.
6 won't last long. Boil 6 more and put em in the same liquid after eating the first batch.
Quote:
Originally Posted by horseshoer
Jeff, do you use quail or bantam eggs?
:eek: The ones pictured on this post were yard eggs that woulda been anywhere from mediums to extra larges in the store.Quote:
Originally Posted by DonG
I reckon any edible egg will work.
Oh ye of little faith. They will fit but may need a little push/squeeze here and there
my apologies 'shoer....not only did they fit, the amount of liquid was almost perfect (I put a smidgen of black and red pepper in mine, hope ya don't mind)
Not in the least. I have to do battle with the War Dept for fridge space but occasionally will slice a jalapeno lengthways or a cayenne and stash a cpl jars to process for 1/2 yr or so before opening.Quote:
Originally Posted by fishinRod
O gosh gotta give this a try Thanks!
i too tried this and was blown away...now i know what to bring to my family reunion next year...last year i brought crappie (about 15 lbs) and they didn't last 15 minutes...thanx for posting this recipe!
Glad you liked.Quote:
Originally Posted by Baditude
Has anyone ever tried to smoke boiled eggs on a smoker? I may have to try it out and then add them to the liquid above. And leave out the liquid smoke.
Sounds like it could be a hit.
Pete
Us dam southerners always thought that was the egg plant. Now, do you have a "formula" for the pickled ones. You know, the ones that produce flatulations that marvel chemists with its hydrogen sulfide aroma.Quote:
Originally Posted by horseshoer
Cane Pole, around these parts the pickled eggs are pretty special. You have to frequent a tavern that serves Pickled Polish Sausages, and get to the top of the list to recieve the empty gallon jar after all the sausages are sold. This jar of pickeling juice and spices then goes home with the fortunate one, who then boils a couple dozen eggs, peels them, and puts them into the jar with their idea of goodies like garlic cloves, jalapeno peppers, red or black licorice pieces, fungal truffles, etc... This is placed into the fridge for a few weeks until it is almost forgotten. Eat and replace eggs as needed until your name is back on the top of the list. Start over. Just another reason to keep living.
Dang, Tom, you must excel in the field of Barley Pop testing, I see you got a healthy raise.Quote:
Originally Posted by Cane Pole
That IS the egg plant, my misprint, excuse the error.
As for the pickled eggs, the 2 things that I can't stress enuf as an advocate of animal kindness are having a little understanding about the chicken
"doing the chicken" while being held upside down. It's a natural reaction for them. That why there are darn few chicken synchronized swimming teams.
The other thing is to be mindful of the size (diameter) of the spout on the funnel. One other thing too is to try have the pickling solution close to the body temp of the chicken, or "henpature" to coin an industry term.
Ingredients: 1 cup ea water and 6% acidity white vinegar
3 Tbsp sugar
2 Tbsp mixed pickling spices
bring to a boil, stirring until sugar dissolves, remove from heat.
This is enough for 6 chickens. Remember to use a sturdy funnel or when that pickling juice hits em they clamp down so hard I have seen them completely pinch shut the spout of the funnel.
Good Luck & Enjoy!
Remember to use a sturdy funnel or when that pickling juice hits em they clamp down so hard I have seen them completely pinch shut the spout of the funnel.
This is some sphincter power. Guess my glass funnel is out of the question for use in the vertical gluteal canal of gallus domesticus. Wouldn't want to ruffle feathers or retard any finger lickin.
Will try the "formula".
haaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaQuote:
Originally Posted by horseshoer
I have made these a couple of times. Last time instead of water I used the juice out of a jar of my hot pickles. Good, but I should have let them soak a little longer. Couldn't wait to get into them though.:)
Hickory Smoked Eggs
soak raw eggs in 1/10 mix of white vinegar / warm water for 1 minute
immediately rinse and dry
this opens the pores so the smoke can permeate
smoke at 150 for 3 - 4 hours increasing heat to 220 towards the end
Eat plain, devilled, or my fav... smoked egg salad
On the subject of eggs..
A friend gives me out-of-date Frito-Lay by the truckload to feed my chickens (and kids).
cheetos & fritos = tasty eggs
even a chicken won't eat funyons ?
What kind of smoker are you using to smoke the eggs in?Quote:
Originally Posted by LazyJ
I think I will have to try a dozen to start out with.
Pete