Smoked egg

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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 eggs can be made into smoked egg pâté, which is a dish in Jewish cuisine.[7][8] Additional dishes and foods prepared from smoked eggs are egg salad, vinaigrette dressing and dips[9][10][11][12] Some versions of niçoise salad use a smoked egg foam as an ingredient.[13] Purées prepared with smoked egg have been used to enhance the flavor of various dishes.[14][15]

Some caviars that are sometimes smoked include cod roe, which is common in Norway, mullet roe and sturgeon roe.[2][16] Another product is smoked-egg liquor, which can be derived from raw frozen salmon roe.[17]

In Chinese cuisine[edit]

In China, technology has been developed to mass-produce smoked eggs.[18]

In China, smoked egg sausages have been developed.[19]

Similar dishes[edit]

Tea-smoked eggs are a type that are produced and consumed in China and other areas of the world.[20][21] This food does not involve smoking. Rather, hard boiled eggs are cracked and cooked in various teas and spices.[21]

See also[edit]

References[edit]

  1. ^ New China Quarterly
  2. ^ a b 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. ^ Raichlen 2010, p. 2.
  8. ^ Raichlen 2010, pp. 13-14.
  9. ^ The Southern Food Truck Cookbook: Discover the South's Best Food on Four Wheels - Heather Donahoe. p. 131.
  10. ^ The Lee Bros. Charleston Kitchen - Matt Lee, Ted Lee. p. 60.
  11. ^ Pudlo Paris 2007-2008: A Restaurant Guide - Gilles Pudlowski. p. 374.
  12. ^ American Egg and Poultry Review
  13. ^ The Man Who Ate the World: In Search of the Perfect Dinner - Jay Rayner - Google Boeken
  14. ^ Casa Rubia, Trinity Groves’ most highly anticipated restaurant, debuts | Dallas Morning News
  15. ^ Belly & Trumpet Explores the Pacific Northwest With an Unforgettable Dinner Experience | SideDish
  16. ^ Marine and Freshwater Products Handbook. pp. 415-416.
  17. ^ 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..."
  18. ^ Agriculture Annual Report. Council of Agriculture (China). 1997.
  19. ^ COA General Report. Council of Agriculture (China). Issues 10-11. 1994.
  20. ^ Chinese Education and Society: A Journal of Translations
  21. ^ a b The Kinfolk Table. p. 302.

Bibliography[edit]

Further reading[edit]

External links[edit]