As it turns out, our initial calculations for infusing eggs with smoke flavor via smoke powder were slightly
optimistic. We ended up utilizing the paste method and leaving the eggs in a mixture of smoke powder and water for 48 hours versus our initial plan of twenty four hours in just the powder. Breakfast this morning was a revelation. The smoke flavor was concentrated in the yolk and a bit more delicate in the white. It had a rich and well rounded smoke flavor that evoked visions of country ham and cheesy grits without any of that ancient ashtray flavor that sometimes appears in overly smoked foods. These eggs are amazing. If you have any smoke powder in the pantry get going. They'll be ready in time for Friday night supper or the perfect weekend breakfast. The results are totally worth the two minutes of effort it will take to make the paste, rub it on the eggs, wrap them up, and leave them in the fridge for two days. Seriously, these eggs will make your meal.
Next up rubbing eggs with flavored oils and letting them infuse for 48 hours, black truffle being the first on deck. We're also going to rub a few with some pureed lime pickle just for fun. We'll see what develops this weekend.
