Red cooked eggs #2
Eggs Chinese Appetizers
Last updated 6/12/2012 1:20:03 AM. Recipe ID 51625. Report a problem with this recipe.
Title: Red cooked eggs #2
Categories: Chinese, Appetizers, Eggs
Yield: 6 Servings
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)
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
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