Smoked Eggs. "Why?" asked my wife. "Why not?" says I. Apologies to Robert F. Kennedy, but when it comes to putting things into the smoker, I share his optimism about the world. I'll try to smoke anything at least once. Maybe I should be apologizing to Cheech and Chong!
So I boiled my eggs, cooled them and cracked them as per Adam Perry Lang's directions. But I didn't have the egg carton, I put them directly on the grill. I don't think the egg carton really matters as after 12 minutes in boiling water these eggs were already well cooked. Would they still benefit from time in the smoker? We'll see.
My fire was running at 225 and the maple and apple smoke really smelled wonderful on this fall afternoon. There's an old saying in barbecue, "If you're looking, you're not cooking." So I resisted the urge and kept the smoker covered for the full hour Adam recommends.
And what did I find when I opened the cooker? Well, see for yourself....
I was disappointed that they didn't look as pretty as the eggs in Adam's cookbook, but then again, I'm not a food stylist. Many times real food looks nothing like the pictures used to sell it. Have you ever had a McDonald's hamburger look like one in the ads? I haven't. For a real interesting site that deals with just this situation, take a look at Fast Foods: Ads vs. Reality.
The brown eggs suffered more in the cooking, but I assume it was due to the fact that they were about one week older then the white eggs. I was still curious to see how they'd taste.
Peeling these eggs were darn near impossible. The egg whites held on to the shell and only the yolks were salvageable. I did get to taste small portions of the whites and frankly, they had no discernible smoked flavor. So what do you do with 6 eggs yolks? I made Remoulade Sauce, which in turn made a very tasty shrimp salad. And it the sauce spiced up some cold cut sandwhiches the next day.
So even with the disappointing eggs, all in all the day was a success! Smoke on!
2 cloves garlic, crushed
1 1/2 tbsp. prepared mustard
1 1/2 c. mayonnaise (not salad dressing)
1 tbsp. Worcestershire
1 tbsp. paprika
1 1/2 tbsp. horseradish
Dash of Tabasco
2 tbsp. vinegar
1/4 c. finely chopped parsley
salt and pepper, to taste
Blend ingredients and chill. Go easy on salt and pepper.
Makes about 2 cups.
Shrimp Salad: For shrimp salad, blend 1 quart cooked, chopped shrimp, 1/2 cup chopped celery, 1/4 cup chopped onion, 2 boiled eggs and enough Remoulade sauce to hold the mixture together.