Red Cooked Eggs #2

---------- Recipe via Meal-Master (tm) v8.02

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 By: Pat Stockett

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