INGREDIENTS

INSTRUCTIONS

1. Place eggs in cold water to cover and bring to a boil over medium heat.
Then cook gently 10 to 12 minutes.
2. Cool eggs thoroughly under cold running water (about 5 minutes); then
shell.
3. Combine sugar, soy sauce and water in a saucepan. Then heat, stirring,
to dissolve sugar.
4. Add eggs and baste to brown evenly. Simmer, covered, 1 hour, turning
several times for even coloring.
5. Turn off heat and let stand, covered, 30 minutes nlore, turning eggs
once or twice.
6. Cut each egg in 4 wedges with a sharp knife. Serve yolk-side up on a bed
of lettuce strips. Either garnish with tomatoes and Chinese parsley, or
serve with dip dishes of plum sauce, catsup or hot sauce.
NOTE: These eggs, also known as pot-stewed or red-stewed eggs, are eaten
for breakfast or as a late supper dish. They can also be served cold as an
hors d'oeuvre. VARIATIONS:
1. For the white sugar, substitute brown sugar.
2. For the sugar-soy mixture, substitute 1/4 cup soy sauce; 2 cups stock; 2
tablespoons sherry; 1 medium onion, cut in wedges; and 2 slices fresh
ginger root.
3. After step 2, add eggs to any red-cooked chicken, duck or pork dish for
the last 30 to 40 minutes of cooking, making sure each egg is covered with
sauce. Serve either with the meat or poultry or as a separate dish.
4. In step 3, also add 2 scallion stalks, minced; and 1 tablespoon lard or
peanut oil; or 1/2 teaspoon sesame oil.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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