Red Cooked Eggs #2

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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



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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