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smoky hard boiled eggs

a recipe by
Lee Thayer
Nakhon Si Thammarat

For those familiar with soy sauce eggs, herbal eggs, or Chinese tea eggs, these are similar, salty from the soy sauce but have a great flavor from the liquid smoke. If less salty is preferred, use half water and half light soy sauce for the amount stated.

method No-Cook or Other

Ingredients For smoky hard boiled eggs

  • 6
    hard boiled eggs, peeled
  • 1 c
    light soy sauce
  • 2 Tbsp
    liquid smoke flavoring

How To Make smoky hard boiled eggs

  • 1
    Prepared the eggs your preferred way, then peel and let cool. Place the eggs in a glass or ceramic container, I use a glass dish with with a watertight lid, makes for turning the eggs easier. I did use just 4 eggs for this as this was my test run.
  • 2
    Measure out the liquid smoke and light soy sauce. (I bought some shot glass measuring cups on a whim, and I love them!) For a less salty flavor, use 1/2 cup water and 1/2 cup light soy sauce.
  • 3
    Add the liquid smoke to the soy sauce, and pour over the eggs in the container. Cover and place in the fridge for at least 3 hours, or even overnight, turning the eggs occasionally until they have a nice brown color. Using a container with the watertight lid takes just a couple of shakes and they are turned. The longer they soak, the darker the brown and saltier from the soy sauce.
  • 4
    Enjoy these as is, slice for a salad or sandwich, make into deviled eggs :)

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