In the beginning we used to smoke eggs. We had a smoker where we could set its temperature and then smoke ingredients at that temperature for any period of time. We worked on smoking eggs. The flavor was good, though we wanted a bit more smoke in our eggs. We served it in a warm black truffle broth with bacon lardons and a clear cloche to capture aromas and allow diners to see and anticipate what was about to be uncovered.
Playing with different times and temperatures in the smoker yielded a variety of results. Smoked egg salad is tasty, even if it is not the anticipated end result. After we ran through an array of ideas with smoked eggs we put the idea back on the shelf.
After a recent meal the smoked egg memories were evoked. Questions emerged. We know that egg shells are porous and will absorb flavors. Our previous smoked eggs and the proven technique of storing truffles with eggs to infuse them with their flavor may have been the initial spark. Why stop there? What if we could infuse eggs with smoke without putting them in the smoker? That would be quite clever. It turns out that we can. We took raw eggs in their shells and rubbed them with hickory smoke powder from Terra Spice. We let the eggs infuse for twelve hours and the results produced a faintly smoky flavor on the egg. We believe another twelve hours of infusion will produce the balanced smoke flavor we are looking for. The next experiment will be to to make a paste with the smoke powder and water and apply that to the egg shell for complete coverage and more rapid infusion.
If the infusion works with smoke what other essences and infusions will emerge? Fresh herbs and citrus zests and juices, jalapenos and vanilla beans, cinnamon and szechuan peppercorns, ground chiles and evaporated tequila. Freeze dried powders could be a great resource here as well as kasu and miso. The variety of options they provide are almost endless. The aromas will be captured by the egg, which can be served simply, without the inclusion of the ingredient in the egg itself. And if an infusion works, what about soaking eggs in brines. Can we make bacon broth and soak eggs in it? Will we then have bacon in eggs? Imagine the possibilities.