Title: Red cooked eggs #2
 Categories: Chinese, Appetizers, Eggs
      Yield: 6 Servings
 
      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)
           -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