Smoked meat and veggies have increasingly become a popular food trend over the past couple of years, but have you ever heard of smoked raw eggs?
- Smoked raw eggs are a new product created by Victorian farmers
- Cold smoking eggs opens up the shell pores, infuses flavour into the eggs and also pasteurises them, killing bacteria
- Like ‘bacon and eggs without the bacon’, chefs are embracing the product due to the taste, appeal for vegetarians and extended shelf life
A family east of Geelong has begun infusing a smoky flavour into raw eggs through the pores of the shells, and in doing so increasing their shelf life to five months.
Julie Kos from the Smoked Egg Company said it took years to perfect the world-first product, and clinical testing proves the smoking process eliminates bacterial growth and essentially stops the ageing process of the eggs.