Red cooked eggs #2

Ingredients

Quantity		Ingredient
8		Eggs
½	cup	Dark soy sauce
½	cup	Light soy sauce
½	cup	Dry sherry
3	tablespoons	Sugar
2	teaspoons	Whole cloves
3		Thin slices fresh gingerroot
2	teaspoons	Grated orange zest
2		Pieces (2 inches each) cinnamon stick

Directions

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 1-½ 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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