Red-cooked Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Appetizers, Chinese, Eggs | 6 | Servings |
INGREDIENTS
| 6 | Eggs | |
| 1/4 | c | Brown sugar |
| 1/2 | c | Dark soy sauce |
| 1/2 | c | Chicken broth |
| 1 | t | Sesame oil |
| Hoisin sauce | ||
| Oyster sauce |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 51
Total Fat: 5.6g
Cholesterol: 186mg
Sodium: 843mg
Potassium: 136.6mg
Carbohydrates: 11.2g
Fiber: <1g
Sugar: 9.5g
Protein: 7.8g