|Water to cover|
|½ cup||Soy sauce|
1. Place eggs in cold water to cover and bring to a boil over medium heat.
Then cook gently 10 to 12 minutes.
2. Cool eggs thoroughly under cold running water (about 5 minutes); then shell.
3. Combine sugar, soy sauce and water in a saucepan. Then heat, stirring, to dissolve sugar.
4. Add eggs and baste to brown evenly. Simmer, covered, 1 hour, turning several times for even coloring.
5. Turn off heat and let stand, covered, 30 minutes nlore, turning eggs once or twice.
6. Cut each egg in 4 wedges with a sharp knife. Serve yolk-side up on a bed of lettuce strips. Either garnish with tomatoes and Chinese parsley, or serve with dip dishes of plum sauce, catsup or hot sauce.
NOTE: These eggs, also known as pot-stewed or red-stewed eggs, are eaten for breakfast or as a late supper dish. They can also be served cold as an hors d'oeuvre. VARIATIONS:
1. For the white sugar, substitute brown sugar.
2. For the sugar-soy mixture, substitute ¼ cup soy sauce; 2 cups stock; 2 tablespoons sherry; 1 medium onion, cut in wedges; and 2 slices fresh ginger root.
3. After step 2, add eggs to any red-cooked chicken, duck or pork dish for the last 30 to 40 minutes of cooking, making sure each egg is covered with sauce. Serve either with the meat or poultry or as a separate dish.
4. In step 3, also add 2 scallion stalks, minced; and 1 tablespoon lard or peanut oil; or ½ teaspoon sesame oil.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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