Smoking an egg – yes, you can do it – and it’s not really going to blow your mind, but I’m a huge fan of small items that I can use to plug up available real estate on my smoker. I especially like using potatoes or Jalapeños for using up real estate, but I didn’t have either of those on my last run. Then I remembered that I had seen people in the forums post pictures of smoking eggs – sure enough, I had a fresh dozen of eggs – why not? These were white eggs, nothing special about them. I didn’t prep them with anything, I just dropped them on the grates next to my pepper bark ribs – Here is a picture of them about 2 hours later (suggested cooking time)

 I unfortunately had never smoked eggs before, and didn’t look up a cook time, so they went for about 3 or so hours. You can see the shells taking on a smokey color – I was curious to see if the smoke was going to penetrate the eggshell. Here’s one of the eggs that went about 3.5 hours, what an awesome color.

Now let’s break it open!

I’ll be goddamned. Look at that! almost looks like smoked gouda! maybe that’s a match made in heaven!

Now, time for the cross section:

So there you have it – a little smoke permeation, and a fully cooked ‘smoked’ egg. Time to trash this thing with some salt and pepper and get to the bottom of this whole ‘smoked’ egg thing.

wait..  let’s look at that up close and personal:

Yes – I probably should have tried it by itself without and salt or pepper, but cmon – salty peppery hard boiled eggs are the bomb, I wasn’t steering away from the standard. What I noticed about the flavor was that the egg tasted sweeter than a normal egg. I used apple and cherry wood, so maybe just the sweetness of the wood permeates the shell? there was definitely no smoke flavor to the egg, but something was different about it, and it was ok!

Maybe I’ll try cold smoking a hardboiled egg to see what that’s like next..  could be fun, right?