Recently Alex Talbot and Aki Kamozawa of “Ideas in Food” fame had written about a post about a smoke infused egg. Based on the premise that eggshells are porous they coated an egg with a powdered smoke paste for 48 hours and produced an egg that already had the scent of bacon infused into. Pretty cool.
So, what if I took it a step further and tried the same thing with hard boiled eggs. I’m not a genius, it was right before Easter weekend and my mother called to ask if I was coloring eggs. That didn’t really appeal to me, but creating an ‘adult’ egg did. I had visions of cracking open an already deviled egg: all flavored and no evil mayo in sight.
So, I boiled the eggs, and coated one set in a wasabi paste and the other in a Coleman mustard paste and left them there to percolate for a few days.
We cracked them open today, and I’m here to tell you it was a total flop. There was absolutely no flavor transference. Could the boiling process have closed the pores in the shell? My curious mind wants to know, but I’ve eaten enough hard boiled eggs to last me for awhile.