Ingredients
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6
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-
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1/2
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1/2
-
2
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Hsun Tan or Smoked Eggs, From Florence Lin’s Chinese Cookbook, Jan made these for us for an Australian ‘zaar get together BBQ. I’ve never tried anything quite like them before and I thought they were great. Love the sesame in them., I made these today using PeterJ’s recipe Recipe #228819rather than boiling the eggs. The 12 minutes steaming the eggs still left them a little soft which suited me for the recipe. I was suprised at how much flavour the eggs took up from the marinade, but in future, I would omit the salt as the soy would have provided enough. I also added a few drops of chili oil to the marinade which worked well with the other flavours.
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Steps
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1
Done
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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. |
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2
Done
|
Pour Off Water. Tap All Eggs With Spoon Just Enought to Crack Them. Refill Pan With Cold Water and Add Eggs. |
|
3
Done
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Carefully Crack the Eggs and Remove Shells Then Set Aside Soft Boiled Eggs. |
|
4
Done
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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. |
