| 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
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”