Recipe Details

Summary

Name: Red−cooked Eggs

Category: Chinese

6 Eggs

1/4 cup Brown sugar

1/2 cup Dark soy sauce

1/2 cup Chicken broth

1 teaspoon Sesame oil

Hoisin sauce

Oyster sauce

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 liquid

for 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.