19 Smoked Eggs - Borniak

Smoked Eggs

Smoked Eggs

Smoked Eggs

Smoked eggs have a delicate, smoky flavor reminiscent of oscypek cheese. They can be served as a dish on their own or used as a base for many recipes. They are excellent as stuffed eggs, an addition to sour rye soup to enhance its flavor, or as an ingredient in various types of salads and tarts. Adding smoked eggs gives dishes a distinctive flavor, and their aroma blends perfectly into the meal.


  • 10 eggs
  • Salt or smoked salt to taste
  • Water



  1. Place 10 eggs in a pot and cover them with water.
  2. Add a flat teaspoon of salt and boil until hard.
  3. After cooking, rinse the eggs with cold water and let them cool. Then remove them and dry.
  4. Peel several eggs.
  5. Place all the eggs (both peeled and in shells) on the smoker rack.
  6. Start smoking at 20°C and gradually increase the temperature, not exceeding 45°C. Begin smoking at a lower temperature to prevent the eggs from cracking and allow the smoke flavor to penetrate.
  7. Smoke for 2 hours until the eggs obtain an amber color.

The ready smoked eggs are perfect as a snack or addition to salads. Enjoy!

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