Hsun Tan or Smoked Eggs

From Florence Lin's Chinese Cookbook

• Ready In: 4 mins
• Serves: 6

Ingredients

• 6  large eggs
•  cold water

• Marinade

• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 2  tablespoons soy sauce
• 1  teaspoon  sesame oil
• 1⁄2 teaspoon liquid smoke

Directions

1. Boil the room temperature eggs by place in saucepan with cold water and bring water just to a boil over medium heat. Cook for 4 minutes.
2. Pour off water. Tap all eggs with spoon just enought to crack them. Refill pan with cold water and add eggs.
3. Carefully crack the eggs and remove shells then set aside soft boiled eggs.
4. Combine Marinade ingredients and mix well. Add eggs and let stand for an hour or more. Turn eggs several times to coat evenly. Then cut egg in half lenghtwise and serve chilled. You may serve a little marinade with the eggs.