| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Chinese, Appetizers, Eggs | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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