Red−Cooked Eggs
6 Eggs
1/4 cup Brown sugar
1/2 cup Dark soy sauce
1/2 cup Chicken broth
1 teaspoon Sesame oil
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 liquid
for 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.
6 Eggs
1/4 cup Brown sugar
1/2 cup Dark soy sauce
1/2 cup Chicken broth
1 teaspoon Sesame oil
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 liquid
for 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.