Ingredients
1/4 c. water
1/4 c. soy sauce
1 tsp. sugar
1 tsp. peanut or sesame oil
1/2 tsp. salt
1/2 tsp. liquid smoke
4 hard-cooked eggs, shelled
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Cloche + smoker — dramatic cocktail and dessert smoking
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cloche + smoker — dramatic cocktail and dessert smoking
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine water, soy sauce, sugar, oil, salt and liquid smoke in small bowl. Add eggs. Marinate at room temperature 2 to 3 hours, turning eggs often to keep them evenly coated. Drain. Cut into wedges. Serves 8. Can leave in sauce in refrigerator for up to 3 days.