4 ozs. Granulated Salt (non iodized) or Kosher Salt
2 tsp. Ground Black Pepper
2 tsp. Garlic Powder
4 doz. Quail eggs (or 6-10 large chicken eggs), hard boiled and peeled.
In a saucepan, cover the eggs with 1 inch cold water, and boil until the eggs are cooked.
Remove eggs from the heat, drain and plunge into ice cold water to cool. Peel eggs when they are cool enough to handle
While the eggs are cooking, place the first three ingredients in a Ziploc bag (1 gallon size), and shake to mix all ingredients.
Next add the eggs that have been cooked and peeled, and shake until all eggs are coated evenly. Leaving the eggs in the bag, place them in the refrigerator for at least two hours.
I have experimented and find that you do need to brine quail eggs (10% salt) for about 1 hour. Hen eggs may need longer; I am talking about small eggs.
Remove eggs from the refrigerator, take them out of the Ziploc bag, and cold smoke eggs for 40 minutes, using your favorite wood.
"I have experimented and found that you do need to brine hard boiled and peeled eggs quail eggs first in 10% salt for about 1 hour. Small hen eggs may require a longer time in the salt." (JE)