Red Cooked Eggs #2

Ready in 1 hour

Try this Red Cooked Eggs #2 recipe, or contribute your own. "Appetizers" and "Chinese" are two of the tags cooks chose for Red Cooked Eggs #2.

Top-ranked recipe named "Red Cooked Eggs #2"


Ingredients

Are you making this? 
3 tb Sugar
2 Pieces (2 inches each)
1/2 c Dry sherry
1/2 c Light soy sauce
3 Thin slices fresh gingerroot
1/2 c Dark soy sauce
2 ts Cloves
2 ts Grated orange zest
8 Eggs

Original recipe makes 6 Servings

Servings  

Preparation

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

Calories Per Serving: 610 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Red Cooked Eggs #2. Be the first to review it!

I'd rate it:


sign in to add your comment

Tags


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free