Our interest in smoked eggs was refreshed by the current interest in slow cooking, particularly with eggs. From water baths to foil wrapped and roasted in coals, the low-temperature cooking of eggs produces an ethereal product, silky and flavorful. With the culinary grounds being tested, we fired up our smoker. Room temperature eggs are then smoked with hickory chips for one and a half hours in their shell and carton. They are then allowed to cool naturally in our walk-in cooler. These eggs are now ready for use: from being warmed in truffle bouillon to being set in a jelly of kelp dashi to being set over a bed of cucumber fettuccine with smoked salmon caviar. Our uses are endless, and we are enjoying the journey.
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