SMOKED EGGS
Ingredients
8 large eggs
4 tablesp. soy sauce
2 teasp. sugar
1 1/2 teasp. salt
2 tblsp. liquid smoke
1 1/2 cups white vinegar
Procedure
Hard-Boil eggs, 8 minutes. Cool completely and shell. Pierce each egg
once with a fork.
Heat vinegar with soy sauce, sugar, and salt.
Place the eight shelled eggs in a quart jar and pour the warm liquid over
them. When the liquid has cooled, place jar in refrigerator and let stand overnight.
Next day add 2 Tblsp. liquid smoke, tighten lid and shake to blend. Let stand at least 4 days before
serving. To serve, cut each egg in half. Serve cold.
Yields: 16 pieces
Note;
The boiling time is counted from the time the water is boiling to
the time the flame is turned off. Be sure to start eggs in cold water. Eggs should be brought to room temperature before boiling.
The eggs are pierced so that the flavor of the liquid and liquid smoke
will be fully absorbed. Ingredients
8 large eggs
4 tablesp. soy sauce
2 teasp. sugar
1 1/2 teasp. salt
2 tblsp. liquid smoke
1 1/2 cups white vinegar
Procedure
Hard-Boil eggs, 8 minutes. Cool completely and shell. Pierce each egg
once with a fork.
Heat vinegar with soy sauce, sugar, and salt.
Place the eight shelled eggs in a quart jar and pour the warm liquid over
them. When the liquid has cooled, place jar in refrigerator and let stand overnight.
Next day add 2 Tblsp. liquid smoke, tighten lid and shake to blend. Let stand at least 4 days before
serving. To serve, cut each egg in half. Serve cold.
Yields: 16 pieces
Note;
The boiling time is counted from the time the water is boiling to
the time the flame is turned off. Be sure to start eggs in cold water. Eggs should be brought to room temperature before boiling.
The eggs are pierced so that the flavor of the liquid and liquid smoke
