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
In China, Technology has been developed to mass-produce smoked eggs.[18] For example, the Xiyang Foodstuff Co. has manufactured equipment that annually processes 4.8 million smoked eggs.[1]
In China, smoked egg sausages have been developed.[19]
Similar dishes
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
References
- ↑ 1.0 1.1 New China Quarterly
- ↑ 2.0 2.1 Marine and Freshwater Products Handbook. p. 183.
- ↑ Home Book of Smoke Cooking: Meat, Fish and Game - Jack Sleight, Raymond Hull. p. 145.
- ↑ Don Holm's Book of Food Drying, Pickling and Smoke Curing - Don Holm, Myrtle Holm. p. 126.
- ↑ Fire It Up: 400 Recipes for Grilling Everything - David Joachim, Andrew Schloss. p. 367.
- ↑ Dictionary of Food: International Food and Cooking Terms from A to Z - Charles Sinclair. p. 1589.
- ↑ Raichlen 2010, p. 2.
- ↑ Raichlen 2010, pp. 13-14.
- ↑ The Southern Food Truck Cookbook: Discover the South's Best Food on Four Wheels - Heather Donahoe. p. 131.
- ↑ The Lee Bros. Charleston Kitchen - Matt Lee, Ted Lee. p. 60.
- ↑ Pudlo Paris 2007-2008: A Restaurant Guide - Gilles Pudlowski. p. 374.
- ↑ American Egg and Poultry Review
- ↑ The Man Who Ate the World: In Search of the Perfect Dinner - Jay Rayner - Google Boeken
- ↑ Casa Rubia, Trinity Groves’ most highly anticipated restaurant, debuts | Dallas Morning News
- ↑ Belly & Trumpet Explores the Pacific Northwest With an Unforgettable Dinner Experience | SideDish
- ↑ Marine and Freshwater Products Handbook. pp. 415-416.
- ↑ 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..."
- ↑ Agriculture Annual Report. Council of Agriculture (China). 1997.
- ↑ COA General Report. Council of Agriculture (China). Issues 10-11. 1994.
- ↑ Chinese Education and Society: A Journal of Translations
- ↑ 21.0 21.1 The Kinfolk Table. p. 302.
Bibliography
- Steven Raichlen (2010). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Publishing. ISBN 0761148019
Further reading
- Shanghainese Homestyle Cooking. pp. 86–87.
- Hard Smoked Eggs. O, The Oprah Magazine.
External links
- Israeli smoked egg pate. Primal Grill with Steve Raichlen.