Smoked Pickled Eggs

Smoked Pickled Eggs

Dan Shahin

A smoky twist on a classic recipe...


500ml pickling vinegar

100g sugar

2 bay leaves

1 tablespoon black peppercorns

1 tablespoon coriander seeds

6 large eggs


chili flakes

mustard seeds

fennel seeds (or...beetroot to stain eggs pink)



Bring a large pot of water to a boil and gently lower 6 eggs into the boiling water with a slotted spoon. Set a timer for 10 minutes to hard boil the eggs, then remove from heat.

Place the eggs in an ice-bath or run cold tap water over them until they are completely cool.

Place the eggs on a rack and prepare your smoker for Cold Smoking. You could use whatever flavour you like, but we used Pecan Bisquettes. Smoke for 3-4 hours.

While the eggs are smoking, mix all other ingredients together in a pot and heat just until the point when the sugar dissolves completely. Allow to cool.

Sterilize a jar in preparation for pickling.

When the eggs have finished smoking, place them in the jar with the brine. Let them pickle for a minimum of two weeks before eating. If you are sealing the jars, do so now. We knew ours wouldn’t last that long, so we simply placed them in a large glass jar in the fridge.


Pecan Bisquettes for Bradley Smokers

With a sweet and mild flavour, making it the milder cousin to Hickory, Pecan Bisquettes pair well with poultry, beef, pork, lamb, game, and water fowl.

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