In this cooking video, I'll show you how to prepare delicious smoked eggs. First, hard-boiled eggs are marinated in a brine of salt and spices and then smoked at a low temperature for 24 hours to impart a smoky flavor. After smoking, you'll have aromatic smoked eggs that are excellent as a snack or ingredient for salads and other dishes. This recipe is easy to make and gives the eggs a unique flavor. Subtitles in your language are available for this video. If you'd like to watch the recipe in your language, please enable the subtitle function.

How do you like the recipe? You can subscribe to my channel here: https://bit.ly/2OmFRnj

Ingredients:

1 liter of cold water
15 grams of table salt
4 teaspoons of mustard seeds
3 bay leaves
1 teaspoon of juniper berries
1 teaspoon of peppercorns
15 eggs

Optional (for storage in a jar):
3% salt brine (for topping up)

The Recipe:

Pour 1 liter of cold water into a large pot and bring it to a boil.
Once the water is boiling, add 15 grams of table salt, 4 teaspoons of mustard seeds, 3 bay leaves, 1 teaspoon of juniper berries, and 1 teaspoon of peppercorns.
Let the mixture simmer for 5 minutes.
Remove the pot from the heat and allow the brine to cool.
Meanwhile, boil 15 eggs in a separate pot of water until they are hard-boiled (about 10 minutes).
After boiling, rinse the eggs under cold water and lightly crack the shells all around.
Place the hard-boiled eggs in a suitable container with a lid.
Pour the cooled brine over the eggs.
Seal the container and refrigerate it for 48 hours to allow the eggs to infuse with flavor.
After 48 hours, remove the eggs from the brine and pat them dry on the surface.
Place the eggs on a rack and cold smoke them in a smokehouse for 24 hours.
After smoking, gently peel the smoked eggs.
The smoked eggs can now be served, or alternatively, they can be placed in a screw-top jar.
If storing the eggs in a jar, top it up with a 3% salt brine.
Seal the jar and keep it in the refrigerator.
Enjoy your homemade smoked eggs!