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1. In a 1˝- to 2-quart saucepan, cover the eggs with 2 cups of cold water, bring to a boil over high heat, reduce the heat and simmer uncovered for 4 minutes.
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2. Remove the eggs with a slotted spoon, plunge them immediately into a bowl of cold water and let them remain there for at least 5 minutes. This will stop their cooking and keep the yolks somewhat soft, as they should be.
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3. Carefully shell the eggs and place them side by side in a shallow dish just large enough to hold them in one layer. In a small bowl combine the soy sauce, sesame-seed oil, liquid smoke, sugar and salt.
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4. Pour the mixture over the eggs and let them marinate at room temperature for 2 to 3 hours, turning them over every 30 minutes to keep them well moistened with the marinade.
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5. Just before serving, cut the eggs in half and arrange them on an attractive plate. Smoked eggs may be served separately as an appetizer, or they may be part of a Chinese cold plate served with various meats and salads.
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