Red cooked eggs #2
Yield: 6 Servings
Ingredients:
- 8 Eggs
- 1/2 c Dark soy sauce
- 1/2 c Light soy sauce
- 1/2 c Dry sherry
- 3 tb Sugar
- 2 ts Whole cloves
- 3 Thin slices fresh gingerroot
- 2 ts Grated orange zest
- 2 Pieces (2 inches each)
Instructions:
-cinnamon stick Place eggs in a medium saucepan; cover with cold water. Heat over medium heat to boiling. Reduce heat to low; simmer uncovered about 15 minutes. Remove from heat; run cold water into pan until cool. Let eggs cool in cold water. Drain. Lightly tap shells all over with back of spoon; do not crack so hard that shells actually come loose. Return eggs to saucepan; add remaining ingredients. Add cold water to cover egg; heat over medium heat to boiling. Reduce heat to low; simmer covered about 1-1/2 hours.* Remove from heat. Let cool to room temperature in cooking liquid. Refrigerate eggs in cooking liquid until serving time**. At serving time drain eggs discarding liquid; shell eggs and leave whole or cut in half. * Heat may be turned off at any time and cooking resumed later ** The longer the eggs soak at least several hours the better flavor they will have. They can be done several days in advance. From: Cuisine Aug./82 Shared By: Pat Stockett
