Cold Smoked Egg (Raw or Hard-Boiled)

1. Prepare Eggs: Decide whether to cold smoke raw eggs or hard-boiled eggs. Both work well, but yield different results:

- For Raw Cold Smoked Eggs: Ensure eggs are clean and intact. Place them directly in the cold smoker (no pre-treatment needed).

- For Hard-Boiled Cold Smoked Eggs: Hard-boil eggs using your preferred method (e.g., Recipe 73: Air Fryer Egg, or traditional stovetop). Once cooked, immediately transfer them to an ice bath for at least 10-15 minutes. Peel them carefully once completely cooled. Pat them very dry with paper towels; any moisture will hinder smoke adherence.

2. Prepare Cold Smoker: Set up your cold smoker according to the manufacturer's instructions. This usually involves loading wood pellets or chips into a smoke tube or maze generator and lighting them to produce continuous, low-temperature smoke. The key is to keep the internal temperature of the smoker below 30°C (86°F) to prevent the eggs from cooking.

- If using a grill for cold smoking, place the smoke tube/generator on one side and the eggs on the opposite side, ensuring ample air flow and maintaining low temperature (you may need to add a pan of ice to keep temps down in hot weather).

3. Arrange Eggs in Smoker: Place the raw or peeled hard-boiled eggs in the smoker. Arrange them in a single layer with space around each egg to allow for even smoke circulation. If smoking raw eggs, you can place them in an egg carton if it fits and allows smoke through, or directly on a wire rack.

4. Cold Smoke the Eggs: Close the smoker lid. Cold smoke the eggs for 2 to 4 hours. The duration depends on the intensity of smoky flavor you desire. Start with 2 hours for a subtle flavor and go up to 4 hours for a more pronounced smoky taste. Monitor the temperature inside the smoker regularly to ensure it stays low. You're aiming for smoke, not heat.

5. Rest and Chill: Once smoking is complete, remove the eggs from the smoker. If you smoked raw eggs, you can now cook them as desired (fried, scrambled, hard-boiled), or use them raw for specific recipes, but note they will be infused with smoke. If you smoked hard-boiled eggs, they are ready to use.

- For best flavor development, it's recommended to place the smoked eggs (whether raw or hard-boiled) in an airtight container and refrigerate them for at least 12-24 hours before using. This allows the smoky flavor to mellow and distribute throughout the egg.

6. Serve: Use cold smoked hard-boiled eggs in deviled eggs (smoked yolks add incredible depth), egg salad, or sliced on toast. Raw cold smoked eggs can be used in aioli, carbonara, or other dishes where a raw egg and smoky flavor are desired. Enjoy the unique flavor profile!