Red-cooked eggs
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Red-cooked eggs
  Eggs    Chinese    Appetizers  
Last updated 6/12/2012 12:41:26 AM. Recipe ID 204. Report a problem with this recipe.
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      Title: Red-cooked eggs
 Categories: Chinese, Eggs, Appetizers
      Yield: 6 servings
 
      6    Eggs
    1/4 c  Brown sugar
    1/2 c  Dark soy sauce
    1/2 c  Chicken broth
      1 ts 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 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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Recipe ID 204 (Apr 03, 2005)

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