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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: RED COOKED EGGS

  3. 2

  4. Categories: Chinese, Appetizers, Eggs

  5. Yield: 6 servings

  6. 8 Eggs

  7. 1/2 c Dark soy sauce

  8. 1/2 c Light soy sauce

  9. 1/2 c Dry sherry

  10. 3 tb Sugar

  11. 2 ts Whole cloves

  12. 3 Thin slices fresh gingerroot

  13. 2 ts Grated orange zest

  14. 2 Pieces (2 inches each) -cinnamon stick

  15. Place eggs in a medium saucepan; cover with cold

  16. water. Heat over medium heat to boiling. Reduce heat

  17. to low; simmer, uncovered, about 15 minutes. Remove

  18. from heat; run cold water into pan until cool. Let

  19. eggs cool in cold water. Drain. Lightly tap shells

  20. all over with back of spoon; do not crack so hard that

  21. shells actually come loose.

  22. Return eggs to saucepan; add remaining ingredients.

  23. Add cold water to cover egg; heat over medium heat to

  24. boiling. Reduce heat to low; simmer, covered, about 1-1/2 hours.* Remove from heat. Let cool to room

  25. temperature in cooking liquid.

  26. Refrigerate eggs, in cooking liquid, until serving

  27. time**. At serving time, drain eggs, discarding

  28. liquid; shell eggs and leave whole or cut in half.

  29. Heat may be turned off at any time and cooking

  30. resumed later

  31. ** The longer the eggs soak, at least several hours,

  32. the better flavor they will have. They can be done

  33. several days in advance.

  34. From: Cuisine Aug./82 Shared By: Pat Stockett --

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