Red cooked eggs #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| ¼ | cup | Brown sugar |
| ½ | cup | Dark soy sauce |
| ½ | cup | Chicken broth |
| 1 | teaspoon | Sesame oil |
| Hoisin sauce oyster sauce | ||
Directions
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.
Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981
Related recipes
- Cooked eggs (hard)
- Cooked eggs (soft)
- Curried eggs #1
- Deviled eggs #1
- Dinner eggs
- Hard boiled eggs
- Hard cooked eggs
- Iron pot eggs
- Pickled eggs #1
- Pickled red eggs
- Red beet eggs
- Red cooked eggs #2
- Red devil eggs
- Red deviled eggs
- Red eggs
- Red pickled eggs
- Red-cooked chicken
- Red-cooked eggs
- Red-cooked or soy chicken #1
- Stuffed eggs #1