Directions
SET UP smoker with wood chips according to manufacturer’s instructions and preheat to 225°F.
PLACE EGGS on top of grill about 1 inch apart. COVER and SMOKE for 2 hours or until egg shells are golden brown.
TRANSFER EGGS from smoker to large plate and cool. PEEL eggs and serve with salt and pepper.
Ingredients
- 12 large, white EGGS
- pink salt and cracked pepper, for serving
Tips
Try topping yours with tobiko, chives, bacon or other ingredients for your own delicious twist.
Smoked eggs can be made into deviled eggs.
To peel a hard-boiled egg: Gently tap large end of egg on countertop until shell is finely crackled. Start peeling at large end, holding egg under cold running water to help ease the shell off.
Storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten within two days.
Food safety precaution: Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Piercing also creates hairline cracks in the shell, through which bacteria can enter after cooking.
This recipe is an excellent source of choline and a good source of protein.
Per serving: 1 Egg
- Calories 70
- Total fat 5 g
- Saturated fat 1.5 g
- Polyunsaturated fat 1 g
- Monounsaturated fat 2 g
- Cholesterol 185 mg
- Sodium 85 mg
- Carbohydrates 1 g
- Protein 6 g
- Vitamin A 80 mcg
- Vitamin D 1 mcg
- Folate 24 mcg
- Calcium 28 mg
- Iron 1 mg
- Potassium 70 mg
- Choline 147 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.