Smoked eggs

Easter time is approaching with every passing day and new ideas for festive holiday menus keep appearing. They feature smoked meats, eggs, Easter yeast cakes – anything you may wish for. One thing that should not be missing on the Easter table are eggs. They can be prepared in many different ways. One of them, which I would like to recommend, are smoked eggs which will be appreciated by many connoisseurs, and loved by your guests and family. They are not difficult to prepare, but take time. Smoked eggs have a mild smoky flavour resembling that of the “oscypek” sheep milk cheese. They can be served as a separate dish, or used as the basis for many other dishes. They can be stuffed, put in the “żurek” sour rye soup to enhance its flavour, and added to meat roulades, or different types of tarts. Smoked eggs will enrich every dish and give it a noticeable aroma.

  • 10 eggs
  • salt, or smoked salt to taste
  • water

Put 10 eggs in a pot, add a teaspoon of salt and hard-boil for about 10-25 minutes. Pour cold water over the eggs and let them cool, then remove the eggs from the pot and dry them. Peel some of the eggs. Place both the peeled and unpeeled eggs on a grill grate in the smoking chamber. Start smoking at a temperature of 20°C and gradually increase the temperature making sure it doesn’t exceed 45°C. Smoke the eggs for a few hours until they turn amber. Smoking should start with a low temperature, so that the eggs don’t crack and the smoking aroma can penetrate inside the eggs. Depending on the colour you want to achieve, raise the temperature in the smoking chamber by a few degrees at a time.

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