SMOKED EGGS

SMOKED EGGS

8 eggs
1 tsp. salt
1 tsp. sugar
4 tbsp. dark soy sauce
2 tsp. liquid smoke


Hard boil eggs. Cool them completely, then shell them. Pierce each egg once with a sharp knife. Combine with salt, sugar and soy sauce with 1 cup warm water and stir to dissolve the salt and sugar. Place eggs in a quart jar and pour the warm liquid over them. Leave the eggs at room temperature for one hour. Then refrigerate them for 24 to 36 hours. Pour liquid smoke into the jar 2 to 4 hours before serving. Drain the eggs and cut each one in half. Serve cold.