I had purchased some salmon on the weekend and had planned to use it in a salad and as some may recall, the small mason jar to poach eggs hit me in the face. So, I became curous with all the discussion of liquid smoke.......so I poached 2 eggs (one at 57c and another at 62.5c) in a smoked oil (liquid smoke in nut oil), then I cured for 24 hrs and dried them in the dehydrator for 5 hours. Interestingly enough I couldn't tell them apart after the cure (or dehydration). I then grated it over a Caesar Salad with Mi-Cuit Salmon. I thought of this due to a visit to San Francisco about 10 years ago whn I had a smoked salmon caesar that I enjoyed. The smoked egg came across with a VERY sall hint of smoke........then I looked at my Relae cook book (where the inspriation came from) and he said to grate ALLOT of the yolk for his partcular dish (though he didn't use smoke with the egg) and that made a HUGE difference. Sorry, no second pictures as the salad was 1/2 eaten by the time I tried it. Great way to bring a salted flavored egg into a dish.
