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Red cooked eggs #1

Yield: 6 Servings

Ingredients:

• 6 Eggs
• 1/4 c Brown sugar
• 1/2 c Dark soy sauce
• 1/2 c Chicken broth
• 1 ts Sesame oil

Instructions:

Hoisin sauce oyster sauce In a pot cover the eggs with cold water; bring to a boil then simmer 15 minutes. Remove from heat cool the eggs under cold running water and shell them. In a pan combine the brown sugar soy sauce chicken broth and sesame oil. Heat the mixture stirring to dissolve the brown sugar. Add the eggs. Simmer covered for 1 hour. The liquid should cover the eggs but if it does not baste frequently. Turn off the heat and let the eggs stand in the another hour turning them from time to time to ensure even coloring. Serve cut into halves or quarters with dipping sauce. Makes 6 to 8 appetizer servings. DIPPING SAUCE: In bowl combine equal parts of the hoisin sauce and oyster sauce. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks 1981

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