Red cooked eggs #2

Red cooked eggs #2

Red cooked eggs #2 ingredients

  • 8 Eggs
  • 1⁄2 c Dark soy sauce
  • 1⁄2 c Light soy sauce
  • 1⁄2 c Dry sherry
  • 3 T Sugar
  • 2 t Whole Cloves
  • 3 Thin slices fresh gingerroot
  • 2 t Grated orange zest
  • 2 Pieces (2 inches each)
  • -cinnamon stick

Cooking Red cooked eggs #2

1. Place eggs in a medium saucepan; cover with cold water.
2. Heat over medium heat to boiling.
3. Reducei heat to low; simmer, uncovered, about 15 minutes.
4. Remove from heat; run cold water into pan until cool.
5. Let eggs cool in cold water.
6. Drain.
7. Lightly tap shells all over with back of spoon; do not crack so hard that shells actually come loose.
8. return eggs to saucepan; add remaining ingredients.
9. Add cold water to cover egg; heat over medium heat to boiling.
10. Reduce heat to low; simmer, covered, about 1-½ hours.
11. * remove from heat.
12. Let cool to room temperature in cooking liquid.
13. refrigerate eggs, in cooking liquid, until serving time**.
14. At serving time, drain eggs, discarding liquid; shell eggs and leave whole or cut in half.
15. * 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.
16. They can be done several days in advance.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

This boring question is just to prevent automated spam submissions.