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Smoked egg is a food that involves the smoking of eggs and fish eggs.[1][2] Smoked eggs can be prepared with hard boiled eggs that are then smoked,[3][4] or by smoking uncooked eggs in their shells.[5] Additionally, smoked egg has been defined as a type of hors d'oeuvre of hard boiled eggs that are shelled, marinated and then smoked.[6]

Smoked egg
Main ingredientsEggs

Smoked caviar


Some caviars that are sometimes smoked include cod roe, which is common in Norway, mullet roe and sturgeon roe.[2][7] Another product is smoked-egg liquor, which can be derived from raw frozen salmon roe.[8]


Dishes


Pickled and smoked quail eggs in New Danish style at Noma.
Pickled and smoked quail eggs in New Danish style at Noma.
A close-up view of smoked quail eggs
A close-up view of smoked quail eggs

Smoked eggs can be made into smoked egg pâté.[9][10] Additional dishes and foods prepared from smoked eggs are egg salad, vinaigrette dressing and dips[11][12][13][14] One version of niçoise salad uses a smoked egg foam as an ingredient.[15] Purées prepared with smoked egg have been used to enhance the flavor of various dishes.[16][17]


See also



References


  1. "New China Quarterly". New China News Limited. 21 August 1987. Retrieved 21 August 2017 – via Google Books.
  2. Marine and Freshwater Products Handbook. p. 183.
  3. Home Book of Smoke Cooking: Meat, Fish and Game - Jack Sleight, Raymond Hull. p. 145.
  4. Don Holm's Book of Food Drying, Pickling and Smoke Curing - Don Holm, Myrtle Holm. p. 126.
  5. Fire It Up: 400 Recipes for Grilling Everything - David Joachim, Andrew Schloss. p. 367.
  6. Dictionary of Food: International Food and Cooking Terms from A to Z - Charles Sinclair. p. 1589.
  7. Marine and Freshwater Products Handbook. pp. 415-416.
  8. Commercial Fisheries Review. Volume 17. Quote: "The recovery of a strained smoked-egg liquor from raw frozen salmon eggs averaged 60 percent. This is the basic formula: 4.5 lb. (2,080 g.) smoked-egg liquor 0.23 lb. (104 g. or 5% by weight) salt 3 tsp. garlic salt 1 tsp. pepper sauce The salt..."
  9. Raichlen, Steven (21 August 2017). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Publishing. ISBN 9780761148012. Retrieved 21 August 2017 – via Google Books.
  10. Raichlen, Steven (21 August 2017). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Publishing. ISBN 9780761148012. Retrieved 21 August 2017 – via Google Books.
  11. The Southern Food Truck Cookbook: Discover the South's Best Food on Four Wheels - Heather Donahoe. p. 131.
  12. The Lee Bros. Charleston Kitchen - Matt Lee, Ted Lee. p. 60.
  13. Pudlo Paris 2007-2008: A Restaurant Guide - Gilles Pudlowski. p. 374.
  14. "American Egg and Poultry Review". Urner-Barry Company. 21 August 1961. Retrieved 21 August 2017 – via Google Books.
  15. Rayner, Jay (26 May 2009). The Man Who Ate the World: In Search of the Perfect Dinner. Henry Holt and Company. ISBN 9781429950848. Retrieved 21 August 2017 – via Google Books.
  16. "Food and Drink - GuideLive". GuideLive. Retrieved 21 August 2017.
  17. "Belly & Trumpet Explores the Pacific Northwest With an Unforgettable Dinner Experience". Retrieved 21 August 2017.

Bibliography



Further reading






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