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Smoked Eggs at the McGillivray’s
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Description
The next time I put some chicken or tuna into the smoker, I’ll fill in the gaps with eggs. It’s an easy, flavourful, yet unusual way to bring the Fraser Clan to your table. Inspired by A Breath of Snow and Ashes by Diana Gabaldon.
Ingredients
- 6 whole Eggs, In The Shell
Preparation
Place the eggs your chosen smoking device and smoke for 2 hours at 225°F (low). Remove from the smoker and cool before serving.
Peel and eat as is, or use them in place of hard-boiled eggs in your favourite recipe.
Store smoked eggs (still in their shell) in the fridge for up to 2 weeks.
Tip: the smoke on the shell leaves nicotine-like stains on your fingertips—wear gloves when peeling.
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Dallas Storms on 3.29.2019
Is this a raw egg placed in the smoker?